Review: Vegetarian Fusion

When I read Chat Mingkwan’s first book, Buddha's Table, I felt like his soft words and spicy recipes were taking me on a magic carpet ride through the cuisine of his Thai homeland. His most recent book, Vietnamese Fusion brings the food of another south Asian vista to life for those of us who would love to travel the world, but cannot do it. For now, we visit faraway places in our kitchens. And with tour guides like Mingkwan it is an easy and tasty trip.
Vietnamese fusion is not a far stretch…the country is, after all, like the US, a melting pot of various cultures. Vietnam's regions, from its northern borders to the southern shore, open the way to culinary styles influenced by China, France, and India to create a true fusion of cuisines. All of those influences make for a truly unique dining experience.
The Chinese brought noodles and wok stir-frying to the cuisine. The French contributed baguettes, patés, French coffee, and caramelizing sugar. India added spices and curries. Together, they make the most amazing tasting dishes.
Mingkwan had to do some magic on traditional Vietnamese recipes, which often use animal-based seasonings like fish sauce and shrimp paste. The chef has created similar-tasting and healthier options which use a variety of soy and mushroom-based sauces to flavor the dishes along with fermented beans, fermented tofu, and seaweed. Those used to the old recipes might notice a slight difference, but the tastes are quite similar and satisfying.
Wrappers and noodles are an integral part of Vietnamese cuisine. I love the crispy outside and smooth inside of such dishes, not to mention the portability of such foods. Vietnamese Fusion offers, among others, a recipe for Crispy Spring Rolls that are made with softened rice paper sheets wrapped around mushrooms, glass noodles, tofu, and a variety of vegetables. Absolutely delicious and much better for you than the traditional version.
I think I like the desserts the best because they are centered on fresh fruits. Among the recipes are Banana and Tapioca Pudding, Banana Cake, Steamed Rice Cakes in Banana Leaves, and Pineapple Tartlets.
As with his first book, the photos are absolutely stunning. If you’re not ready to cook when you take a look at this book, you will be after you see these photos.
Vietnamese Fusion is published by The Book Publishing Company (http://www.bookpubco.com/) which is a member of the Green Press Initiative. The book is printed with plant-based inks on partially recycled, chlorine free paper.It sells for $14.95