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在飲食世界裡能佔一席位，殊不簡單，越南菜揉合中國和法國風味，就地取材，鮮採鮮用，小碗小煲便能煮出好菜式。魚露、青柑和香草更是越菜必備調味，上桌前總愛把炸香蔥蒜小物往菜裡一放，增添香味。作者愛周遊列國，又是學廚兼品酒師，由他領航介紹烹製40多款越南美食，談談每道美食的小故事，賞心樂事。
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