A sharp eye will note that the authors of this book have Japanese, Vietnamese, and Chinese surnames, and yes, this collection of 150 noodle recipes features dishes from those three countries. Following a brief chapter on making different noodle varieties, recipes are divided into chapters on light, refreshing noodle dishes, hearty full-meal dishes, sauced noodles, and fried noodles.
We found plenty of surprises here, such as Chinese fen (or fun) noodles in black rice vinegar with chilies and toasted soybeans; soba “in the style of Southern barbarians,” made with duck breast and grilled leeks; and Vietnamese shrimp wrapped in noodles and fried. An extensive glossary with photos is quite helpful.
In French. Color photographs throughout. Hardcover.