13 Best Vietnamese Cooking Books

Luke Nguyen travels from southern to northern Vietnam, exploring marketplaces, family kitchens, and the food of different regions. Recipes, location photographs, and stories about the people he meets combine in a culinary account of the country of his heritage.

Andrea Nguyen explores pho through its history, ingredients, broths, noodles, and accompaniments. Recipes include quick preparations and longer projects, giving home cooks several ways to make the soup and adjust it to their time and interests.

Nini Nguyen shares Vietnamese recipes shaped by her New Orleans upbringing, from pho and grilled pork to dishes with Cajun influences. Cooking guidance, family stories, and entertaining ideas show how extra touches can change a familiar meal.

Andrea Nguyen combines family memories with guidance on Vietnamese ingredients and cooking techniques. Recipes range from noodle soups and clay-pot dishes to sandwiches and charcuterie, helping home cooks build both a pantry and a wider repertoire.

Mai Pham gathers Vietnamese recipes from family, home cooks, street vendors, and chefs encountered on return visits to her native country. Regional dishes, personal stories, and photographs connect home cooking with markets, street cafés, and everyday life.

Van Tran and Anh Vu bring Vietnamese cooking into the home kitchen through recipes shaped by their food-stall experience. The book explores contrasting flavors, family influences, and ways to prepare Vietnamese dishes with ingredients available in Britain.

Andrea Nguyen adapts Vietnamese cooking for everyday meals using ingredients available in ordinary supermarkets. Recipes include banh mi, rice-paper rolls, pho, and desserts, with shortcuts and practical guidance that help home cooks develop Vietnamese flavors without extensive specialty shopping.

Charles Phan presents recipes and stories from San Francisco's Slanted Door restaurant. The cookbook follows its development and the people behind it, translating its modern Vietnamese dishes into home preparations, from starters and soups to mains, cocktails, and desserts.

Charles Phan introduces Vietnamese home cooking through fundamental techniques and ingredients. Recipes for stocks and sauces, photographs of ingredients and equipment, and guidance on tools such as woks and clay pots connect foundational skills with traditional dishes.

Lien Nguyen presents classic Vietnamese recipes with illustrated preparation steps and accounts of their cultural background. The book aims to preserve the cuisine of her parents' generation, including dishes shaped by French influence in mid-twentieth-century Vietnam.

Linh Nguyen introduces Vietnamese street food through recipes, childhood memories, and accounts of culinary history. Organized by types of dishes, the cookbook covers noodle soups, rolls, and other favorites, with guidance on herbs, storage, and kitchen tools.

Helen Le introduces pho through guidance on tools, broth, aromatics, and noodles, offering traditional and quicker versions. The cookbook also includes other noodle dishes, spring rolls, sandwiches, drinks, and desserts, with photographs from her hometown of Da Nang.

Cameron Stauch explores vegetarian Vietnamese cooking, including dishes rooted in Mahayana Buddhist traditions. Recipes use herbs, sauces, tofu, mushrooms, and vegetables, while an illustrated glossary helps readers identify ingredients and assemble a pantry for meatless Vietnamese meals.