Based on memorable meals eaten at street food stalls, family gatherings and countryside eateries, Made In Vietnam covers three main culinary regions of the country: the heart food of the north, dishes from the center, with its tradition of the imperial cuisine of the Hue, and the sweeter and spicier food of the tropical South. This comprehensive collection includes recipes from staple Vietnamese dishes, such as Beef Noodle Soup (Pho Bo), to lesser-known recipes, such as Eel in Caul Fat, Banana Flower Salad and Boiled Jackfruit Seeds. In addition to the recipes, Made in Vietnam also looks at aspects of the country's food history and its absorption of various culinary influences, including the extensive French influence, long-established coffee culture the casual style of dining that is so synonymous with many parts of Asia.
Australian chef Tracey Lister knows how to shop, cook and eat in Vietnam and through her successful cooking school, the Hanoi Cooking Centre hear the capital's famous old quarter, she follows her passion to promote Vietnamese food in all its facets. Tracey started to develop a deep appreciation of Vietnamese cuisine more than a decadea go when she helped to set up KOTO, a grassroots social enterprise training street kids in cooking and serving. She has been exploring the local fare at street stalls, private kitchens and fine dining restaurants ever since, talking to vendors, home cooks and professional chefs. Her husband, Andreas Pohl, works as a writer, researcher and educator and has a keen interest in Vietnam's culture and social history. Together, they have written two books on Vietnamese food, KOTO: A Culinary Journey Through Vietnam (2008) and Vietnamese Street Food (2011).