Publications

Through publications like KOTO - A Culinary Journey Through Vietnam and Vietnamese Street Food, Tracey Lister (co-authored with Andreas Pohl) shares her insights and profound appreciation for Vietnamese cuisine, drawing on her experience with chefs and home cooks. These books offer comprehensive collections of authentic recipes, guiding readers on a culinary voyage across the nation's diverse landscape and exploring the distinctive food traditions of the North, the Centre, and the South of Vietnam.

Vietnamese Street Food

By Tracey Lister and Andreas Pohl

As any traveller to Vietnam will know, the street food is second to none in terms of its diversity, great taste and availability. Vietnam is a real foodie’s destination – and nowhere is it more vibrant than among the hustle and bustle of the streets. From the authors of KOTO Vietnamese Street Food gives you an insider’s view of the country and features over sixty well-loved and authentic recipes, from the ever-popular pho to prawn rice paper rolls and the tangy, crunchy peanut-studded rice balls favoured by snacking students. With stunning food photography of every dish and complemented by evocative location photography, Vietnamese Street Food provides an unforgettable insight into Vietnamese street food and culture that will inspire both the home chef and the armchair traveller.

Koto

A Culinary Journey Through Vietnam

By Tracey Lister and Andreas Pohl

An inspiring collection of fresh, easy to prepare, and healthy recipes collected from throughout Vietnam

 Arranged by region, this engaging cookbook weaves personal stories and national history with a culinary appreciation of the markets, traditions, and food of daily life in Vietnam. More than 80 delicious and authentic recipes are included, ranging from Coconut Prawns to Chicken and Lotus Seed Broth. Featuring stunning food photography as well as images of the Vietnamese countryside and people, this is a gorgeous reference that is perfect for the home cook and armchair traveler alike. Measurements are metric.

Made in Vietnam

Homestyle Recipes from Hanoi to Ho Chi Minh

By Tracey Lister and Andreas Pohl

A comprehensive collection of recipes that captures the experience of travelling through Vietnam, and illustrates how to recreate the flavours at home, from the authors of Koto and Vietnamese Street Food. Made in Vietnam is a culinary voyage through this unique country. It samples the memorable meals found everywhere from street stalls, countryside eateries, bia hois and family gatherings, covering the three main culinary regions of the country: the hearty food of the cooler North with its four distinct seasons, dishes from the Centre with its tradition of the imperial cuisine from Hue, and the sweeter and spicier food from the tropical South. The recipes collected in this volume cover classic Vietnamese fare, such as Spring Rolls (Nem) and Banana Flower Salad, as well as lesser known recipes from rural areas like Eel in Caul Fat and more unusual snacks like Boiled Jackfruit Seeds...as well as the all-important dipping sauces, without which no Vietnamese dish would be complete. With suggestions for putting together a Vietnamese banquet or throwing together a casual meal for friends, the authors remain true to the communal theme that runs through this cuisine and it's culture. The lush photography and fresh design take the reader on a journey through classic and unusual recipes and the intricacies of the country's rich cultural history.

Real Vietnamese Cooking

Homestyle Recipes from Hanoi to Ho Chi Minh

By Tracey Lister and Andreas Pohl

This extensive recipe collection brings the authentic taste of Vietnam into your kitchen. Real Vietnamese Cooking takes readers on a gastronomic journey across the nation's diverse culinary landscape—from bustling street vendors and rustic village cafés to lively beer halls and intimate family tables. The book explores Vietnam's three distinctive food regions: the robust, warming dishes of the four-season North; the refined imperial traditions of Central Vietnam, particularly from Hue; and the bold, sweet-spicy flavors characteristic of the tropical South. Beyond beloved staples like Pho Bo (Beef Noodle Soup), Nem (Spring Rolls), and Banana Flower Salad, you'll discover regional treasures such as Eel in Caul Fat and intriguing snacks like Boiled Jackfruit Seeds—plus the essential dipping sauces that complete every Vietnamese meal. Whether you're planning an elaborate Vietnamese feast or a relaxed gathering with friends, the authors honor the communal spirit at the heart of Vietnamese food and culture. Stunning photography and contemporary design guide you through both familiar favorites and hidden gems while revealing the rich tapestry of the country's culinary heritage.