Vietnamese Home Cooking

Vietnamese Home Cooking

4.15 (330 ratings by Goodreads)
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In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook's repertoire. Infused with the author's stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading more

Product details

  • Hardback | 304 pages
  • 218.44 x 274.32 x 35.56mm | 1,338.09g
  • Random House USA Inc
  • Berkeley, United States
  • English
  • 100 Full-Colour Photos
  • 1607740532
  • 9781607740537
  • 39,160

Review quote

Winner, IACP Awards 2013-Chefs and Restaurants Charles Phan's Vietnamese Home Cooking captures the very heart of Vietnamese food: fresh, pure, full of life, and vibrant with flavor. His beautiful pictures, stories, and recipes make it completely irresistible. --Alice Waters, chef, author, and proprietor of Chez Panisse The great appeal of Charles Phan's cooking at The Slanted Door has always been its vivid purity of flavor. It isn't necessarily simple food, but there's not a soupcon of trickery or gratuitous filigree involved. In his long-awaited, warmly written first cookbook, Phan reveals the secrets of his approach to the great and varied food of his native Vietnam. --Colman Andrews, editorial director of A truly magical and illuminating journey into the cooking of Vietnam, with recipes so thoroughly brilliant they will not only allow you to better understand the cuisine of that country, but they will also make you a better cook, Asian or otherwise. --James Oseland, editor-in-chief of Saveur, author of Cradle of Flavor Like the best cooking is, Charles Phan's food is deceivingly complex. With this book, Charles shows you how to unravel that code and make delicious Vietnamese food at home. --David Chang, chef/owner of Momofukushow more

About Charles Phan

Charles Phan is the executive chef and owner of The Slanted Door family of restaurants, and the author of IACP award-winning book, Vietnamese Home Cooking. He received the James Beard Award for Best Chef California in 2004, and in 2011, was inducted into the James Beard Foundation's Who's Who of Food in America. He lives in San Francisco with his wife and their three more

Table of contents

Preface Introduction   Soup Pork Stock Chicken Stock Beef Stock Pho Gá: Chicken Noodle Soup Pho Bò: Beef Noodle Soup Wonton Noodle Soup Bún Bò Hue Bánh Canh: Pig’s Knuckle Soup Cháo: Chicken Rice Porridge Simple Fish Soup Hot and Sour Shrimp Soup Crab and Corn Soup     Street Food Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots Beef Jerky Pork and Shrimp Spring Rolls Chinese Doughnuts Bánh Mì Mama’s Meatballs Lemongrass Pork Halibut Vermicelli with Dill and Pineapple-Anchovy Sauce Bánh Xèo: Crepe with Pork and Shrimp Bánh Bèo: Steamed Rice Cakes with Mung Beans and Shrimp Bánh Cuón: Rice Crepes with Pork and Mushrooms           Steaming Daikon Rice Cake with Spicy Soy Black Bean–Glazed Pork Spareribs Bánh Nam: Banana Leaf–Wrapped Rice Dumplings Black Cod with Lily Buds and Dried Shiitake Mushrooms Chicken Steamed Buns Vegetarian Steamed Buns Pork Steamed Buns Ground Pork with Salted Fish Hue Rice Dumplings Lotus Leaf–Wrapped Sticky Rice Steamed Whole Fish with Ginger, Scallions, and Soy     Braising Chicken with Lily Buds and Dried Shiitake Mushrooms Chicken Curry Duck Legs with Bamboo, Virginia Ham, and            Shiitake Mushrooms Soy-Braised Pork Belly with Ginger and Star Anise Catfish Clay Pot Pork Clay Pot with Young Coconut Juice Lo Soi Braised Pork Lemongrass Beef Stew Caramelized Lemongrass Shrimp Braised Branzino with Tomatoes and Pickled Mustard Greens Yuba Dumplings with Miso Broth   Stir-Frying Broccoli with Beech Mushrooms and Roasted Chile Paste Bok Choy with Baby Shiitake Mushrooms Spinach with Caramelized Shallots Gulf Shrimp and Sing Qua Stir-Fry Squid with Tomato and Pickled Mustard Greens Black Bass with Yellow Chives and Bean Sprouts Scrambled Eggs and Pork Water Spinach with Shrimp Paste Lemongrass Chicken Bo Luc Lac: Shaking Beef Beef Bavette with Tomatoes and Thick-Cut Potatoes Fried Rice Wok-Fried Noodles with Beef and Bok Choy Crispy Egg Noodles with Seafood Mix-and-Match Wok-Fried Noodles     Grilling Grilled Pork Chops with Sweet Lemongrass Marinade Pork-Stuffed Squid with Spicy Tomato Sauce Clams with Crispy Pork Belly and Thai Basil Grilled Whole Fish Chicken Satay with Peanut Sauce Grilled Five-Spice Chicken with Tamarind Sauce Spicy Mango Salad Pomelo Salad Rice Clay Pot with Chicken and Chinese Sausage Roasted Eggplant and Leek Salad Vermicelli (Bun) Bowls Grilled Sweet Potatoes with Cilantro, Scallions, and Lime Simple Grilled Shrimp     Frying Imperial Rolls Sweet Potato and Shrimp Fritters Squid with Pineapple and Toasted Garlic Fragrant Crispy Duck with Watercress Salt and Pepper Chicken Wings Lacquered Quail with Sichuan Cucumber Pickles Hoi An Wontons with Spicy Tomato Sauce Sweet and Sour Fish Turmeric-and-Beer-Battered Soft-Shell Crab   Glossary Ingredients Condiments Acknowledgements Conversion Chart Indexshow more

Rating details

330 ratings
4.15 out of 5 stars
5 40% (131)
4 41% (134)
3 16% (53)
2 3% (9)
1 1% (3)
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