A journalist and blogger takes us on a colorful and spicy gastronomic tour through Viet Nam in this entertaining, offbeat travel memoir, with a foreword by Anthony Bourdain. Growing up in a small town in northern England, Graham Holliday wasn’t keen on travel. But in his early twenties, a picture of Hanoi sparked a curiosity that propelled him halfway across the globe. Graham didn’t want to be a tourist in an alien land, though; he was determined to live it. An ordinary guy who liked trying interesting food, he moved to the capital city and embarked on a quest to find real Vietnamese food. In Eating Viet Nam, he chronicles his odyssey in this strange, enticing land infused with sublime smells and tastes. Traveling through the back alleys and across the boulevards of Hanoi—where home cooks set up grills and stripped-down stands serving sumptuous fare on blue plastic furniture—he risked dysentery, giardia, and diarrhea to discover a culinary treasure-load that was truly foreign and unique. Holliday shares every bite of the extraordinary fresh dishes, pungent and bursting with flavor, which he came to love in Hanoi, Saigon, and the countryside. Here, too, are the remarkable people who became a part of his new life, including his wife, Sophie. A feast for the senses, funny, charming, and always delicious, Eating Viet Nam will inspire armchair travelers, curious palates, and everyone itching for a taste of adventure.

Whether it's sticking your chopsticks in your rice between bites, choking on fish bones or drinking the tea from your finger bowl, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Vietnam.

A cookbook both useful in the kitchen and beautiful on the coffee table, Eat Real Vietnamese Food features over ninety delicious, classical Vietnamese recipes.

Armies are invariably accused of preparing to fight the last war. Nagl examines how armies learn during the course of conflicts for which they are initially unprepared in organization, training, and mindset. He compares the development of counterinsurgency doctrine and practice in the Malayan Emergency from 1948-1960 with that developed in the Vietnam Conflict from 1950-1975, through use of archival sources and interviews with participants in both conflicts. In examining these two events, he argues that organizational culture is the key variable in determining the success or failure of attempts to adapt to changing circumstances. Differences in organizational culture is the primary reason why the British Army learned to conduct counterinsurgency in Malaya while the American Army failed to learn in Vietnam. The American Army resisted any true attempt to learn how to fight an insurgency during the course of the Vietnam Conflict, preferring to treat the war as a conventional conflict in the tradition of the Korean War or World War II. The British Army, because of its traditional role as a colonial police force and the organizational characteristics that its history and the national culture created, was better able to quickly learn and apply the lessons of counterinsurgency during the course of the Malayan Emergency. This is the first study to apply organizational learning theory to cases in which armies were engaged in actual combat.

In Vietnamese, "AN" means "TO EAT," a happy coincidence, since the An family has built an award-winning restaurant empire -- including the renowned celebrity favorite Crustacean Beverly Hills -- that has been toasted by leading food press, including Bon Appét, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the "mother of fusion" and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously "secret" recipes, including "Mama's" Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken. Helene's transformation from pampered "princess" in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina's lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene's personal story.

Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • The Washington Post • Eater • Food52 • Epicurious • Christian Science Monitor • Library Journal Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.

Vietnam is host to a unique mix of natural beauty and cultural diversity. It has one of the most ancient cultures of Southeast Asia, with relics of its rich history found at tourist-friendly sites such as the Hindu temples of My Son and Ponagar Tower. Its landscape ranges from mountain passes to lush rice fields and some of the world's most beautiful beaches stretched along 1,860 miles (3,000 km) of tropical coast. This comprehensive and beautiful illustrated guidebook offers walking and driving itineraries to well-known wonders and hidden treasures within the country, as well as useful maps to navigate your way. Active travelers will find plenty of opportunities to stretch their legs with self-guided walks through the shops of the Old Quarter of Hanoi, along the legendary Mandarin Road, and through tunnels used by Viet Cong during the Vietnam War. Thrill seekers can find adventures from kite-surfing in Mui Ne to spotting tigers in Chu Mom Ray Park. And for a taste of authentic Vietnam culture, visit the markets of the mountain tribes. With practical information on when to go, where to stay, what to eat, and what to do, this is the ultimate guide to the best of Vietnam.

As any traveller to Vietnam will know, the street food is second to none in terms of its diversity, great taste and availability. Vietnam is a real foodie's destination - and nowhere is it more vibrant than among the hustle and bustle of the streets. From the authors of KOTO Vietnamese Street Food gives you an insider's view of the country and features over sixty well-loved and authentic recipes, from the ever-popular pho to prawn rice paper rolls and the tangy, crunchy peanut-studded rice balls favoured by snacking students. With stunning food photography of every dish and complemented by evocative location photography, Vietnamese Street Food provides an unforgettable insight into Vietnamese street food and culture that will inspire both the home chef and the armchair traveller.

In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire. Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.

A rich space of criticism and document, Of Vietnam moves contemporary figurings of Vietnam out of the nostalgic enclaves of the past and the stagnant places of a mythological present into the rich potential of our historical epoch. This provocative book is the first to bring together works by photographers, established and unpublished writers, poets, and artists from Vietnam and its diasporas, and critical pieces by scholars of anthropology, art history, history, and literary and cultural studies. Focusing on issues of identity, displacement, language, sexuality, and class, their contributions challenge and encourage readers to experience the multiplicity of experiences that make up the fabric of identity.