Chapter 02
Vietnam
Herbs by the handful.
- 14recipes in the chapter
- 2pastes and dips
About the Vietnam chapter
Two things anchor this chapter: nuoc cham, the dipping sauce that appears beside most of the table, and do chua, the pickled carrot and daikon that cuts through it.
Much of the cooking is a long slow broth or a quick grill, finished cold - with herbs, pickles and sauce added by the person eating rather than the person cooking.
From this chapter
5 of the 14
A selection, not the whole chapter. All 100 are in the recipe index.
What it is built on
The bases
All 2, in full — each one a recipe of its own.
The Complete Edition
The Vietnam chapter in full
All 14recipes, the headnotes, the pastes and dips, and the chapter’s place in the wider book — alongside the other ten chapters and the twenty-seven pantry studies that open the collection.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.
Buying links will appear once the listings are live.
Imagery on this page is produced with generative AI tools and reviewed by the author. It is illustrative, not documentary photography of finished dishes. How these images were made.