Viet Kieu: Recipes Remembered from Vietnam (Thi Le, Murdoch)

‘Viet Kieu’ is a Vietnamese term used for people of Vietnamese heritage who were raised and are living in the diaspora. In Viet Kieu: Recipes remembered from Vietnam, Thi Le, owner of Melbourne’s Anchovy restaurant, explores how this upbringing has shaped her unique culinary perspective. The recipes range from quick and simple (Grilled squid with green chilli, Sardines and coconut salad) to ambitious (Viet-Cajun seafood boil-up, Duck with fermented bean curd). Meanwhile, an entire chapter on staples, sauces and condiments provides an essential foundation for Vietnamese cuisine. While the instructions are clear and concise, Le allows for versatility, often suggesting ingredient swaps or method adjustments to suit taste or time constraints. Interwoven with the recipes are deeply personal stories and reflections (some written by Le’s partner, J.Y.). From lighthearted travel anecdotes to reminiscences of serious childhood trauma, these unexpected but compelling and often raw stories are successfully incorporated into the book and add an incredible emotional depth to the cookbook. The photography in the book is vibrant and thoughtfully composed, showcasing fresh ingredients and hands-on cooking moments with a warm, natural aesthetic that reflects the book’s personal and culinary narrative. With its enticing recipes, striking visuals and moving memoir elements, Viet Kieu is an absolute treasure trove for readers eager to explore the author’s journey and the evolving story of Vietnamese cuisine in Australia.

Books+Publishing reviewer: Sophie Pusz has previously worked in independent bookshops in Melbourne and Sydney and for several trade and academic publishers. Books+Publishing is Australia’s number-one source of pre-publication book reviews.

Books+Publishing pre-publication reviews are supported by the Copyright Agency Cultural Fund.

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