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By Luke Nguyen

From China to Vietnam is an evocative culinary experience that explores Asia’s most renowned river. beginning in south-west China and traveling via Myanmar, northern Thailand, Laos and Cambodia, prior to meandering all the way down to the mammoth Mekong Delta in Vietnam, Luke Nguyen immerses himself within the cultures and groups who depend on this life-giving river. alongside the way in which he discovers the neighborhood cuisines and learns the heart-warming tales from the folk he meets.

Filled with wonderful images and real recipes from each one zone, From China to Vietnam captures the real essence of this remarkable river: its humans, nutrients, tradition and wonder.

Luke Nguyen is the landlord of Sydney’s recognized crimson Lantern eating places. He has written 4 prior cookbooks and is the presenter of numerous SBS cooking exhibits, together with Luke Nguyen’s higher Mekong, the spouse to this publication. Luke presently splits his time among Sydney and Vietna.

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Extra resources for From China to Vietnam: A food journey along the Mekong River

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Whether using starches or meats and vegetables, these women also developed a distinct cuisine. In their 1951 volume, Cherokee Cook lore, Mary Ulmer and Samuel E. Beck identified historic Cherokee recipes, including the following one for succotash: "Shell some corn, skin it with wood ashes lye. Cook corn and beans separately, then together. " Ulmer and Beck's book also includes directions for preparing such dishes as bean bread, chestnut bread, hominy soup, barbecued fish, ramps, bean salad, dried cabbage, dumplings, parched corn, hominy corn drink, honey locust drink, succotash, and parched yellow jackets (made with bees).

In the absence of pork chops, they served pork ribs and backbones, fried chicken, or country ham. With this they often offered fried potatoes or hash browns, buttermilk biscuits, white sausage gravy, homemade wild blackberry jam, hominy or hominy grits, and eggs, eggs, eggs. Finally, mountaineers enjoyed wedges of blackberry, apple, or pumpkin pie and milk, juice, and coffee. They called these foods "victuals" because they supported workers' labor until the midday lunch. In the early industrial period, workers needed a big breakfast because work breaks were short and hours on the job long.

15 16 APPALACHIAN HOME COOKING A dinner of this style might be prepared in, and served on, cooking and tableware crafted by the pioneers themselves. The well-established frontier home was equipped with items crafted from stone, wood, tin, clay, and iron. Pioneers used wood to make boxes, bowls, barrels, churns, trays, spoons, stirrers, hooks, rolling pins, and mashers. Tinware was light and easy to fashion, and tinsmiths made cups, candlesticks, graters, simple saucepans, cake pans, and pie plates.

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