Vegetarian Viet Nam

In this passionate and thorough exploration of vegetarian Vietnamese cuisine, Stauch, who was once on the cooking staff for the governor general of Canada, offers page after page of enticing fare. Highlights include parcels of savoy cabbage tofu steeped in a mushroom broth, a fragrant lemongrass noodle soup, sautéed squash with basil and peanuts, and cucumber pineapple rolls with coconut soy sauce. Meatless takes on traditional dishes are sure to resonate with vegetarians and omnivores alike, such as a banh mi made with a mushroom pâté, a classic green papaya salad with pomelo (a kind of sweet grapefruit), a pho noodle soup with cinnamon and star anise, and a crunchy lemongrass and mushroom rice bowl. Readers who want to make their own seitan or annatto-seed oil will find Stauch’s instructions clear and precise. Most of the effort will come from sourcing ingredients and prepreparation, but once that is done, home cooks will find that the dishes come together quickly. This outstanding collection showcases the diversity of Vietnamese cuisine. (Mar.)