Today’s Vietnamese cuisine is the result of a delectable mingling of French, Chinese and Indian ingredients and techniques that fused compatibly with distinctly local herbs and produce. Asian culinary expert Chat Mingkwan transforms time-honored recipes into vegetarian delights by using customary Vietnamese seasonings and ingredients but substituting innovative animal-free alternatives in place of meat or fish. From artful appetizers and snacks, dipping sauces, satisfying soups, and salads to fabulous main dishes, sumptuous beverages, and tempting desserts─all of the fundamentals and favorites are here. Even novices in the kitchen will be able to prepare an ensemble for a multicourse meal or an extravagant dish with a host of accompaniments.

So enjoy Fresh Spring Rolls (Cha Gio), Glass Noodle Soup (Gna Maen), Papaya Salad (Goi Du Du), Clay Pot Vegetables (Cai Khoto), and Banana Cake (Bahn Chuoi Nuong) and know you're eating authentic Vietnamese fare. 

Native Thai author Chat Mingkwan is the celebrated owner of Unusual Touch Cooking School in San Francisco and conducts gourmet tours of southeast Asia. In Asian Fusion, Chat presents faithful vegetarian translations of signature dishes from all corners of the Asian continent—from Japan and India to Laos, Malaysia, and the Philippines.

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