What's so great about this book then? Well it's basically about the Vietnamese cuisine, which has similarities to both Chinese and Thai cuisine, but it has a fresher feel to it. Vietnamese cuisine is all about contrasts, dishes tend to be spicy but very light at the same time. There are lots of fresh herbs, but everything tends to be dunked into fish sauce based dips, making things more exciting. Also, this book does not shy away from what the French colonization brought to Vietnam in terms of cooking techniques, foodstuffs and tastes, making the recipes even more accessible to a European cook like me.
As extra bonus, the author has a blog at: http://www.vietworldkitchen.com/
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