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Real Vietnamese Cooking is a culinary voyage through this unique country. It samples the memorable meals found everywhere from street stalls, countryside eateries, bia hois and family gatherings, covering the three main culinary regions of the country: the hearty food of the cooler North with its four distinct seasons, dishes from the Centre with its tradition of the imperial cuisine from Hue, and the sweeter and spicier food from the tropical South. The recipes collected in this volume cover classic Vietnamese fare such as Beef Noodle Soup (Pho Bo), Spring Rolls (Nem) and Banana Flower Salad, as well as lesser known recipes from rural areas like Eel in Caul Fat and more unusual snacks like Boiled Jackfruit Seeds...as well as the all-important dipping sauces, without which no Vietnamese dish would be complete. With suggestions for putting together a Vietnamese banquet or throwing together a casual meal for friends, the authors remain true to the communal theme that runs through this cuisine and it's culture. The lush photography and fresh design take the reader on a journey through classic and unusual recipes and the intricacies of the country's rich cultural history.