Vietnamese Food Any Day: Simple Recipes For True, Fresh Flavors

"Pretty much any Andrea Nguyen book is cause for celebration, so it’s good we get one almost every year. After a parade of single-subject books on banh mi, pho, dumplings and tofu, this time Nguyen focuses on the stews and stir-fries and wraps and sweets after Page 2 of the menu. Here are the lacy rice pancakes known as bánh xèo, crab glass noodles flecked with black pepper, silk orange-rum flan, as well as welcome fusions such as Vietnamese empanadas and pomegranate-molasses tofu (really!). Face it, it’s high time you got another bottle of fish sauce anyway."