Each time I review a cookbook, I go on an incredible culinary adventure. I only accept invitations to review books that help me learn about a country, culture, region, or genre, and today’s book is the perfect illustration.
Jenny Lam’s Eat Like a Việt: Recipes from the Street, published by Jenkins Media, is a thoughtful and loving book of Vietnamese cuisine and traditions, created to preserve the recipes she learned when young — many of which were taught to her by her father. She co-owns, with her family, the Bunn Mee Vietnamese Street Food restaurant in Perth, Australia.
Her goal is to keep her culture alive through language and food for second-generation Vietnamese living around the globe. The book is a wonderful gift to those of us outside that circle, too. In her words, it is the embodiment of her, “living, breathing dream of sharing great Vietnamese food with everyone!”
Before getting to the meat of the book, Lam discusses tools and ingredients, and then gives a few basic condiment recipes (sauces and pickles) that recur throughout. She also touches on etiquette at the Vietnamese table, which I found edifying — it reminds how much there is to learn about the world. The remainder of the book is divided into Snacks, Soups & Salads, Meat, Vegetables, Seafood, Sweet, and Drinks.
Naturally, I got to testing the recipes as soon as I received my review copy. Lam does not disappoint; her recipes are packed with flavor (“There’s nothing quite like that combination of sweet, sour, spicy and fresh notes, a signature blend that tantalizes all your tastebuds.”). They are beautiful, and quite simple. The recipe for Tôm Rim (Caramelized Shrimp) that I share today takes but a couple of minutes to prepare; by comparison the rice takes much longer. The book has definitely become a new favorite for me — it’s fun and rewarding to explore all the flavors and colors of Vietnamese cuisine.
In addition to the recipes, a couple of things that make this book stand out are Lam’s stories, anecdotes (Lam competed in MasterChef Australia and had the “pleasure” of being shouted at close range by Gordon Ramsey), and practical advice, along with the incredible photography by Craig Kinder. It is a visual delight. The Vietnamese community comes to life through all parts of her book. I feel travel coming in my future…
If you want to “eat like a Việt,” Jenny Lam’s book is available in a kindle edition from Amazon (U.S.) and in print from Jenny Lam’s website (Australia).
~ David
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Gerlinde
September 11, 2021 at 6:50 amThis looks like an amazing book and a similar but delicious recipe. Thanks for sharing David.
Cocoa & Lavender
September 12, 2021 at 9:41 amIt is really simple and delicious, Gerlinde — I hope you get a chance to make it soon!
Gerlinde
September 11, 2021 at 6:53 amOops, I mean simple but delicious recipe.
Cocoa & Lavender
September 12, 2021 at 9:41 amWith auto correct, I do that all the time! You certainly aren’t alone.
John / Kitchen Riffs
September 11, 2021 at 7:11 amSuch a nice, simple, tasty looking recipe. Good recipe, and it sounds like a good book. The only “fresh” shrimp available in most of the markets I visit (with one exception) is thawed frozen. So I usually just buy frozen from the Gulf of Mexico. Good quality, and I can buy it with the shells and either with our without the heads. Good tips from you on how to handle frozen shrimp, BTW. Anyway, this dish looks like a winner — thanks.
Cocoa & Lavender
September 12, 2021 at 9:42 amJohn – I think buying shrimp with the shells on, even if previously frozen, makes a big difference. They take on less water and tend to be a little dryer. I’d give it a shot that way! The shrimp from the Gulf of Mexico are wonderful! We get them from the side of Mexico and they are outstanding.
Jill Becker
September 11, 2021 at 3:27 pmWhat an interesting story. Should try the recipe. Where do I get fresh not frozen shrimp in Tucson??
Cocoa & Lavender
September 12, 2021 at 9:43 amYou really have to look, Jill. AJs, Whole Foods, and sometimes the old Rincon Market will carry Mexican shrimp which are fresh. Make sure they still have their shells, because that protects them from getting too waterlogged. If you can’t find them, and can only find pre-frozen shrimp, if they are in the shells you will do better than if they are peeled.
Eha
September 11, 2021 at 4:06 pmWell, David, you brought this close to home ! As so many Vietnamese came here as political refugees Australia has a very strong relationship with Vietnamese food – indeed some of our most beloved TV chefs stem from there. As I have said I eat South East Asian about 4-5 times a week and the delightfully French influenced Viet cooking is a firm favourite ! Had not kept up with the lady – some homework ahead . . . but may I suggest any reader unfamiliar with it to look up and try . . . I far prefer it to most Chinese regional varieties ! But – I very much doubt Gordon Ramsey would have shouted at her – his American viewers would never believe what a gentle and helpful teacher he is on this side of the Pond . . . will even pick your spills up !!! The prawn dish is very simple and yours looks great !!!
Eha
September 11, 2021 at 10:25 pmTalking of Gordon Ramsay you may be interested in backdoor gossip . . . we have a series of Celebrity Masterchef ready to be shown – come and see Tilly Ramsay, Gordon’s daughter, strut her stuff ! He loves the Australian version . . . 🙂 !!!
Cocoa & Lavender
September 12, 2021 at 9:47 amGood morning, Eha! I knew right off the bat that you would enjoy this one. There were a large number of Vietnamese refugees brought to my hometown when I was young, and I remember very well helping tutor them in English as a second language (ESL). My abilities to speak French or very useful at that time, as many people — even the very young — spoke French.
Jenny does talk in her book about being yelled at by Ramsey. In a very affectionate way, though. As we all know, his yelling and screaming is all part of the theater and not necessarily a reality. (Though I’m not sure I’d want to be in the kitchen with him and find out.)
I also agree with you that everyone should try recipes from this book! Being that it is available free to Kindle subscribers, there’s no reason not to. The flavors are complex and no one recipe is terribly difficult.
What a fun PS to your original post… It would be fun to see Ramsey‘s daughter!
gig. Hackert
September 11, 2021 at 7:41 pmDavid, back in the days when you lived here, do you remember an awesome Vietnamese restaurant in downtown Schenectady? It was here for several years back in the 90s, right near Proctors. The food there was amazing. We thought of it as French Chinese food. Does this cookbook have those kind of “fusion” recipes? That place in Schenectady did not call itself any kind of “fusion “, that’s just my take. It was delicious. I went there with Carl and Mark Cornell and Jolene Cornell, before a giv.
Cocoa & Lavender
September 12, 2021 at 9:49 amWow, Cathy, I do not remember a Vietnamese restaurant in that region. I left the capital region in 1995, so that might be the reason I don’t remember it. There certainly are some French influences seen throughout the book, but not as obvious as one might find in a fusion restaurant.
Frank
September 12, 2021 at 5:18 amSounds like a lovely book. And a delicious sounding recipe, although I’m guessing “local shrimp” aren’t particularly abundant in your neck of the woods? Turns out there *are* shrimp in the Chesapeake Bay but I have no idea if the shrimp you can buy at the supermarket around here are local. Crabs get all the attention. I’m curious to find out now.
I’m also intrigued when you mention table manners. As someone who works internationally it’s a fascinating and very relevant (less so in the past year or so, of course…) I actually once did business with Vietnam and attended a dinner with their delegation. It was quite a while back, and all I can remember was there was a *lot* drinking and a lot of singing… Actually a lot of fun.
Cocoa & Lavender
September 12, 2021 at 9:53 amStrangely enough, Frank, seafood is a tradition here in the Sonoran desert. Why? We are only a couple of hours from the Sea of Cortez/Gulf of California, and the shrimp from there are sweet and amazing. Hard to believe, eh? If you can’t find fresh shrimp, previously frozen in the shell should work just fine. Just make sure they’re well drained and patted dry after they are peeled.
She doesn’t mention drinking as part of the table manners, but she does mention a conviviality that seems to be omnipresent. That might account for the singing! Someday, I dream of going to Vietnam…
John
September 12, 2021 at 3:54 pmThis sounds like such a wonderful book. Vietnamese is one of my favourite cuisines – and favourite countries – and I have no doubt it is filled with delicious recipes. The recipe you’ve featured looks divine and sounds perfect for the huge fresh prawns I was eyeing off at the supermarket the other day. Time to buy some prawns!
Cocoa & Lavender
September 15, 2021 at 7:34 amI’m really glad you had a chance to make this so soon, John. It’s just a nice, simple dish with lots of flavor… I look forward to working my way through the book!
Ron
September 14, 2021 at 6:23 amDavid, I always enjoy your reviews as they’re straightforward and to the point. The book looks like it would sit well in any cook’s kitchen. The recipe is fun as well. I like that all the ingredients are available locally here. I’ll look forward to trying this one…
Cocoa & Lavender
September 15, 2021 at 7:34 amI bet you get really good shrimp, don’t you, Ron? Luckily that’s one good thing we get here in the desert as we are close to the potion (Mexico).
Chef Mimi
September 14, 2021 at 3:56 pmLove this. A simple recipe with ton of flavors! Jenny is adorable. I love the cookbook cover! I wish I could be yelled at by Gordon Ramsay. Well, I’d probably cry, but I wish I could meet him.
Cocoa & Lavender
September 15, 2021 at 7:35 amShe is pretty adorable, isn’t she? I think meeting Gordon Ramsay would be much better than being yelled at by him, but that’s just me… I hate confrontation!
The-FoodTrotter
September 15, 2021 at 8:22 amI’m always excited by these books made by locals. So many boring beginner exotic food books terribly lack of authenticity and flavour. I love with the book comes with the whole package. Anyway it looks sensational and your prawns recipe is probably scrumptious 🙂
Cocoa & Lavender
September 16, 2021 at 6:49 amI completely agree with you, Romain. This book is a gem and I know I’ll be cooking from it often.
Gloria Roa Baker
September 15, 2021 at 5:45 pmDavid really I love shrimp and now I think many times I dont eat ! are delicious!! Love this recipe
hugs
Cocoa & Lavender
September 16, 2021 at 6:50 amThanks, Gloria! I love shrimp and eat them as often as possible!
Jean | Delightful Repast
September 16, 2021 at 12:44 pmDavid, beautiful photos! Your description of the book, along with this lovely recipe, makes me want to add it to my collection. I also appreciate your tips for avoiding “stewing” when cooking with frozen shrimp.
Cocoa & Lavender
September 28, 2021 at 5:15 amI think the “stewing problem” happens with any frozen protein, Jean. For example, the amount of water extracted out of tofu after has been drained, squeezed, and frozen, is astonishing! I am sure there’s a good reason for it… Sounds like one for the chemistry teacher…
Raymund
September 16, 2021 at 3:25 pmAs an Asian I am pretty sure that anything on that recipe book would pack a lot of flavours. You also chose a nice recipe from that book that would sum it all up. Simple, easy and most importantly delicious!
Cocoa & Lavender
September 28, 2021 at 5:16 amI have now made many recipes from the book, Raymund, and they have all been wonderful. Not all of them are as simple as this one, but none of them is difficult!
2pots2cook
September 18, 2021 at 2:51 amThank you so much for sharing. Must get a copy !
Cocoa & Lavender
September 28, 2021 at 5:17 amI hope someday that the book reaches a broader market, Davorka. For now, I definitely recommend the Kindle edition. (I have both!)
sherry
September 25, 2021 at 9:21 pmthis recipe sounds so delicious david. mm i’m trying to remember her on masterchef but she doesn’t spring to mind. perhaps she was ousted early in the piece 🙂 And if only hubby ate prawns!
Cocoa & Lavender
September 28, 2021 at 5:18 amI think she didn’t leave the show early, but it’s still a fun story! I really wish your husband liked seafood… as I know you do!
Valentina
September 26, 2021 at 8:53 pmHow did this deliciousness slip by me!? Sounds like another great book to get. I love the simplicity of the recipe and how much flavor it packs. 🙂 ~Valentina
Cocoa & Lavender
September 28, 2021 at 5:18 amIt’s really incredibly flavorful, Valentina. In fact, every recipe I’ve made from the book has been wonderful.
Pauline
September 28, 2021 at 12:19 amWe adore prawns and they are quite plentiful fresh at the moment so I am dying to try this recipe. Vietnamese cjuisine is one of favourites, Particularly in our climate here. but I always feel it’s difficult to get it right. Enter this book, It sounds terrific. Thanks so much for this review.
Cocoa & Lavender
September 28, 2021 at 5:19 amYou are so fortunate to live so close to fresh seafood! I feel the same way… I hope you enjoy the recipe, Pauline!
lea
September 29, 2021 at 4:52 amChe buoni! Mi piacerebbe tanto provare a fare la tua ricetta, grazie!
Cocoa & Lavender
September 29, 2021 at 5:53 amLea —Grazie lei! È veramente buono!
Christina
October 2, 2021 at 7:45 amMy kind of cookbook and my kind of shrimp recipe! I want to make this now, asap!
Thanks for the great review, David!
Cocoa & Lavender
October 3, 2021 at 7:57 amI hope have a Kindle Christina! It’s worth looking at this wonderful book!
Inger @ Art of Natural Liivng
October 19, 2021 at 8:22 pmThis looks so simple and flavorful David. I even have some Thai chili pepper in the freeze (from before I killed my potted plant)
Cocoa & Lavender
October 19, 2021 at 10:34 pmI think you will enjoy this, Inger – we are making it again soon!