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“Once you're using sides and sauces you're on the right track and you're also following the general principles about how to eat well in the United States.”
― Tyler Cowen, An Economist Gets Lunch: New Rules for Everyday Foodies

“I had my feast out on the kitchen table. Draped over beds of jasmine rice, thin pork chops seasoned with lemongrass showcased charred stripes from the grill. Cold summer rolls with translucent rice paper glimmered with riotous colors from the mint leaves, vermicelli, and shrimp filling. Emerald coriander leaves peeked out amid slices of barbecued pork, in golden, crusty baguette sandwiches called banh mi. I placed a few pieces of the pork onto a plate for the cat. I bit into the cold rolls first. The thin wrapper yielded to my teeth, giving way to the crunchy pickled vegetables and plump shrimp underneath. The mint leaf inside complemented the sweet sauce with crushed peanuts. The two small rolls vanished into my belly.
I attacked the banh mi next. The crisp crust highlighted the varying textures of its filling: crisp from the pickled radish and carrots, textures sang on my tongue.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“We ordered way too much food, but Vietnamese is a cuisine I don't try often, and I wanted to absorb every taste and texture. We started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We then moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and crisp the batter was----it was no more than a dusting.
For a main course Nick ordered a curry chicken braised with potato and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I do this almost anywhere I go, because the cultural permutations are infinite. This one was fresh and citrusy with a dash of carrot, lime, pepper, and salt. I mentally developed some changes for my next stew. We also ordered green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning glory, and banana blossoms.”
― Katherine Reay, Lizzy and Jane

“Quyển nào dạy cách làm ch�� giò chay Thanh Dũng, hoặc đ�� ăn chay truyền thống Việt Nam không”
― Chef Effect, My Recipes Journal: My Recipes Vegetarian

“What is this?�� Lan asked.
“A sandwich. How’s the coffee?��
Lan sipped the coffee. She paused. Of course she knew what coffee was.
But she had never tasted Vietnamese drip coffee with condensed milk.
Lan looked about her at the happy customers. They seemed so different
from the ones who were now coming to Starrgate. Why was this different
from the donuts at the shop? And why did sipping a sweet Vietnamese coffee
—why did that make her heart skip?
A sandwich that is more than a sandwich. Coffee that is more than coffee.”
― Ryka Aoki, Light from Uncommon Stars