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 Into the Vietnamese Kitchen, Ancient Foodways, Modern Flavors Andrea Quynhgiao Nguyen FOOD • 2006 • HARD COVER • 344 PAGES
Sophisticated yet simple, the recipes in this book include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic banh mi sandwiches; and an array of Vietnamese charcuterie.
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