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本書由香港四大越南菜館的大師傅寫成，將各自的招牌菜式公諸同好。青檸的酸，酸子的甜，花椒的麻，魚露的鮮，金不換的香，指天椒的辛，白夏的綿，五香粉的層次，米紙的透光，扎肉的亮白，是拉差辣椒醬的招牌式味道......還有大師傅們說不完的越南菜知識，讓人好想在家常飯中添注湄公河特色。
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