Intro -- Also Available -- Title Page -- Acknowledgments -- Contents -- Hanoi -- Madame Van at the Metropole -- Hanoi beef soft noodle rolls -- Duck à l'orange -- Thirty-six streets and lost -- Slow-cooked oxtail and beef brisket in aromatic spices -- The last of the Mohicans -- Chargrilled jumbo garlic prawns with green papaya -- Chargrilled pork skewers in Vietnamese baguette -- Beef sirloin wok-tossed with garlic and green peppercorns -- Bikes, beer and the story of a nation -- Crab steamed in beer -- Crispy frogs' legs -- Hidden streets of Hanoi -- Beef noodle soup -- Pan-fried cinnamon prawns -- Mrs Chan's 150-year-old charcuterie store -- Chicken and pork liver pâté -- Red braised pork belly -- Chef Didier Corlou -- Stephan, Tin and the Green Tangerine -- Steamed Murray cod with passionfruit sauce -- Meringue et passion -- Fried chocolate truffles with pink pepper -- Dalat -- Chargrilled beef andasparagus mustard rolls -- Green mango and pomelo salad with soft shell crab -- Quail cooked in orange and coconut water -- Pumpkin flowers stuffed with prawns and dill -- Wines of the Central Highlands -- Rabbit in red wine -- Beef tongue slow-braised in red wine -- Coq au vin -- Miss Huong in her Golden Garden -- Heart of palm and tomato salad with Vietnamese herbs -- Dalat artichoke and pork rib soup -- Wok-tossed cabbage with garlic -- A farmers' market and more -- Warm beef and watercress salad -- Asparagus wok-tossed with Asian mushrooms -- Caramelised pork belly with quail eggs -- Baguettes and bahn mi -- Vietnamese baguette -- Baguette with steamed pork balls -- Monsieur Pierre, coffee and the honey bees -- Green tea-smoked duck -- Saigon -- Ben Thanh night markets, escargot and frogs' legs -- Snails cooked in lemongrass and chilli -- Beef and lemongrass skewers -- Scallops chargrilled in spring onion oil -- Saigon to Paris and back again.

Prawn, mango and snow pea salad -- Pumpkin soup with aromatic cream -- Chicken slow-braised in green pepper -- Lobster tail wok-tossed with garlic and black pepper -- Heart of palm and tomato salad with Vietnamese herb -- Mrs Tuoc and her French heritage -- Pan-fried salmon in orange saucenm -- Crab farci -- Crisp rice flour crepe with lobster and enoki mushroom -- Citrus-cured wagyu sirloin -- Beef slow-braised in young coconut water -- Turmeric and lemongrass mulloway steamed in banana leaf -- Pandan and ginger panna cotta -- France -- Mother Two and the crew -- Pork omelette -- Mussels tossed with butter, crisp garlic and Asian basil -- Caramelised frogs' legs -- Snails in corianderand Asian basil -- The Marseille cook-off -- Raw kingfish with passionfruit, lemongrass and Vietnamese herbs -- Pan-fried stuffed squid -- Steamed Vietnamese mint-stuffed chicken -- Meatballs steamed in caul fat -- Cousin Khanh's lemongrassand kaffir lime crème brûlée -- The Sabourdy brothers -- Verrine of eggplant, asparagus & -- Asian mushrooms with goat's curd -- Pan-fried sea bass withbitter melon and pea purée -- Pig's ear and green mango salad -- Laurent's quail flambé -- Christophe's crab wok-tossedwith basil and black olives -- Lamb cutlets cooked inpreserved bean curd -- A journey's end -- Basics -- Dipping fish sauce -- Spring onion oil -- Fried garlic and garlic oil -- Annatto oil -- Fried red Asian shallots -- Roasted peanuts -- Beef stock base for pho -- Fish stock -- Garlic mayonnaise -- Toasted rice powder -- Fresh roasted coconut -- Pickled carrot -- Glossary -- Index -- Copyrights.