在飲食世界裡能佔一席位,殊不簡單,越南菜揉合中國和法國風味,就地取材,鮮採鮮用,小碗小煲便能煮出好菜式。魚露、青柑和香草更是越菜必備調味,上桌前總愛把炸香蔥蒜小物往菜裡一放,增添香味。作者愛周遊列國,又是學廚兼品酒師,由他領航介紹烹製40多款越南美食,談談每道美食的小故事,賞心樂事。
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