Book Information: Secrets of the Red Lantern

red lantern cover 250 Book Information: Secrets of the Red LanternSecrets of the Red Lantern

Stories and Vietnamese Recipes from the Heart

by Pauline Nguyen, Luke Nguyen, Mark Jensen

Price: $40.00
ISBN-13: 978-0-7407-7743-1
ISBN-10: 0-7407-7743-2
Format: Hardcover
Size: 8 1/2 X 10 1/4 in.
Page Count: 344 pages

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Secrets of the Red Lantern Reviews

red lantern cover 250 Secrets of the Red Lantern ReviewsSecrets of The Red Lantern: Stories and Vietnamese Recipes from the Heart, is a true labor of love. It’s a collection of both 275 traditional recipes and powerful, poignant stories of the Nguyen family struggle from escaping the brutal Viet Nam communist regime to adjusting to their new home in Australia. Her uplifting tales of overcoming all their cultural challenges and of growing up as a Vietnamese in Australia are nestled between the how-tos to her well-crafted Vietnamese food.” ––Nguoi Viet http://www.nguoi-viet.com/absolutenm/anmviewer.asp?a=98534&z=19

Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart provides a culinary journey into the life of the Nguyen family, Vietnamese immigrants who eventually found refuge in Australia. A beautifully designed book, Red Lantern contains old family photos and immigration documents interspersed with family and restaurant recipes.” ––SF Gate http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/22/FDR716PJP3.DTL

“Secrets of the Red Lantern has two independently wonderful attributes, the recipes and the family stories. If you’re solely interested in cooking Vietnamese food, you’ll be pleased with what these chefs have to offer. But if you’re wanting to delve a little further into family stories and tradition, the memoirs will have  you appreciate their family recipes on a deeper, more delicious level.” ––White on Rice Couple http://www.whiteonricecouple.com/vietnamese-recipes-2/vietnamese-tamarind-crab-recipe/

“Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart is much more than a collection of authentic recipes from successful Vietnamese restaurant Red Lantern, located in Sydney. This book is the honest, difficult story of the Nguyen family as told by daughter Pauline. It documents their escape from Vietnam and eventual resettlement in Australia. At the heart of this story is a love of food.” ––Wicked Food http://www.wickedfood.co.za/blog/secrets-of-the-red-lantern.html

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About the Authors of Secrets of the Red Lantern

Pauline Nguyen and recipe writers Luke Nguyen and Mark Jensen are the proprietors of the acclaimed Sydney restaurant Red Lantern. They hold in their hearts and heads the Nguyen family’s amazing stories and food secrets.

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Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart

red lantern cover 250 Secrets of the Red Lantern: Stories and Vietnamese Recipes from the HeartA family’s journey told through food

“In my family, food is our language. Food enables us to communicate the things we find so hard to say.” —Pauline Nguyen

Overflowing with sumptuous but simply prepared dishes that have been passed down through generations of the Nguyen family, Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart (Andrews McMeel Publishing, $40.00) is part Vietnamese cookbook and part family memoir.

More than 275 traditional Vietnamese recipes are presented alongside a visual narrative of food and family photos that follows the family’s escape from war-torn Vietnam to the founding of the Red Lantern restaurant in Sydney, Australia.

At the heart of each recipe is the power of food to elevate and transform. From a recipe of Cari De that sparks a memory to the distinctly bitter melon soup that says, “I’m sorry,” Secrets of the Red Lantern shares the rich culinary heritage of the Nguyen family and their personal story of reconciliation and success.

Recipes such as Bun Rieu (Crab and Tomato Soup with Vermicelli Noodles), Goi Du Du (Green Papaya Salad with Prawns and Pork), and Che Khoai Mon (Black Sticky Rice with Taro) unlock the family’s secrets and see the family persevere through homesickness, heartache, and the upheavals of change to finally experience growth and celebration. The result is a beautiful journey through Vietnamese history, culture, and tradition that cooks everywhere will embrace.

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Cha Gao: Red Lantern Crisp Parcels

cha gio 250 Cha Gao: Red Lantern Crisp ParcelsFrom Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart, by Pauline Nguyen, Luke Nguyen, and  Mark Jensen

2 3/4 ounces dried glass or cellophane noodles
1 3/4 ounces dried mushroom strips (such as wood ear mushrooms or Chinese black fungus)
9 ounces ground pork
9 ounces ground chicken
1 pound 2 ounces carrots, grated
1/2 onion, finely diced
1 tablespoon sugar
1 tablespoon salt
2 teaspoons freshly ground white pepper
1 tablespoon fish sauce
1 packet spring roll papers (8 1/2 inches square)
oil for deep-frying
Dipping fish sauce (page 33), for serving

Soak the noodles and mushroom strips separately in cold water for 20 minutes, then drain and dry on paper towels. Cut the noodles into 1 1/2-inch long pieces, then combine with all of the filling ingredients in a large bowl and mix well.

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Goi Bo: Beef, Mushroom, and Glass Noodle Salad

beef glass noodle salad 250 Goi Bo: Beef, Mushroom, and Glass Noodle SaladFrom Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart, by Pauline Nguyen, Luke Nguyen, and  Mark Jensen

1 7-ounce sirloin steak
3 1/2 ounce dried glass noodles
1/4 ounce dried mushroom strips (such as wood ear mushrooms or Chinese black fungus)
1 small handful mint leaves
1 small handful basil leaves
1 small handful cilantro leaves
1 small handful Vietnamese mint leaves
2 makrut (kaffir) lime leaves, finely sliced
2 long red chilies, cut into thin strips
1 red onion, sliced
1 Lebanese (short) cucumber, halved lengthwise and cut into 1/16-inch thick slices
1 teaspoon roasted rice powder (page 37)
1 tablespoon chopped roasted peanuts (page 38), for garnish
1 tablespoon fried red Asian shallots (page 38), for garnish

Beef marinade
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons sugar
1 teaspoon sesame oil

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