Videgårds bästa recept: Vietnam

Swedish chef Erik Videgård takes you on a culinary journey from Hanoi to Ho Chi Minh City in this compact collection of 28 Vietnamese recipes, blending classic dishes with his own interpretations.

Why Read This

Videgård, already known for bringing Sichuan cooking to Scandinavian home kitchens with Facing Heaven, turns his attention to Vietnam. The book traces a journey through the country, from the north through Hue and Da Nang to the south, capturing the regional diversity of Vietnamese cooking: the heartier broths of the north, the imperial refinement of central Vietnam, and the sweeter, herb-heavy dishes of the south.

At just 102 pages and 28 recipes, it is more curated than comprehensive, which makes it an excellent companion to a larger reference like Nguyen’s book. Videgård’s Scandinavian perspective also means practical advice on sourcing and substitution for Northern European home cooks.

What to Expect

A short, beautifully photographed cookbook with 28 recipes of varying difficulty. Strong noodle dishes, fresh salads, and plenty of herbs. The focus is on flavor and technique rather than exhaustive coverage. Ideal for Scandinavian cooks who want a personal, curated introduction to Vietnamese food.