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March 1999 Issue
A Taste of Vietnam
by Philip R. Gantt
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Spring is rapidly approaching. Welcome to Seasoned Cooking and to Phil's International Flair! This month's theme is a visit to the cuisine of Vietnam. I have to admit that I have developed a taste for Vietnamese food throughout recent years. This month, I present a few of my favorites that exemplify the basic style of Vietnamese cooking.

Rice noodles are used extensively in Vietnamese cuisine. These noodles are inexpensive and easy to prepare. They can be boiled for a few moments, or soaked in hot tap water for about 20 minutes before serving. Rice noodles can be found in your local Oriental market or in the International section of most major supermarkets. Rice noodles can be found in a variety of shapes, similar to egg noodles. The recipes in this month's column will use the vermicelli type noodles, however you can substitute any other shape of noodle in the soup recipes.

The recipes presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well, and good eating!

Now, on to the recipes!

A Taste of Vietnam
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