The world is discovering Vietnamese food, and it s a happy discovery indeed! Wild, Wild East is the creation of chef Bobby Chin, Hanoi s enfant terrible and renowned master of Vietnamese cuisine. He characterizes Vietnamese food as having fresh, clean flavors, and as being light, healthy, and diverse. More than a recipe book, Wild, Wild East is the author s authentic guide to Vietnamese food as it is prepared and enjoyed today. Combining his lively text with Jason Lowe s striking color photos of Vietnam s markets, kitchens, people, and foods, Bobby Chin starts out with instructions for preparing Vietnamese sauces, garnishes, and dips. Next, he provides recipes for a host of exotic and delectable dishes that include
Minced Prawns on Sugar Cane Chicken Wings Cooked in Caramel Sauce and Ginger Braised Banana Blossoms Meat, Crab, and Grapefruit Salad Shrimp and Pork Crepe Stir fried Noodles and Beef Pan Roasted Salmon and Wasabi Mashed Potatoes . . . and many, many more
Also included are delightful salads and special Vietnamese desserts that the author calls Sweet Sensations. This entertaining and informative book features approximately 100 recipes for exotically delicious dishes and 200 color photos.
From the Book s Foreword by renowned chef and TV host Anthony Bourdain
Bobby Chinn, chef, long time resident of Southeast Asia, television personality, hustler, International Man of Mystery, and now author, is the first guy you want to know in Hanoi if you want to find where to get the good stuff to eat, how to make it, and why it s made that way. . . . what Bobby doesn t know about Southeast Asian food is not worth knowing.