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Vietnamese Home Cooking by Charles Phan
Notes about this book
Notes about Recipes in this book
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Grilled pork chops with sweet lemongrass marinade
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DKennedy on November 28, 2012
Easy and delicious. Would make a great stir fry marinade if you cut the meat into bite size pieces.
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Roasted chile paste
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jctomas on February 03, 2013
Add bean paste when you add the sugar, wine and soy sauce - it's not mentioned in the recipe.
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Reviews about this book
Reviews about Recipes in this Book
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Lemongrass beef stew
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Full review
Serious Eats
Everything here, from the broth to the vegetables to the beef, is spot on. Don't change a thing.
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Roasted eggplant and leek salad
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Full review
Serious Eats
Smoky grilled eggplant plus sweet leeks makes for a silky side dish packed with vegetal flavor. I would have liked a little more spice in my spicy soy, but this is just a minor quibble.
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Green papaya salad with rau ram, peanuts, and crispy shallots
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Full review
Serious Eats
The time spent chopping, pickling, and frying the components of Phan's salad is well worth it once you taste the bright, tangy freshness.
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Hoi an wontons with spicy tomato sauce
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Full review
Serious Eats
...there's a lot going on in this dumpling filling. It all works together in harmony, though, especially when dipped in the potent spicy tomato sauce.
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- ISBN 10 1607740532
- ISBN 13 9781607740537
- Linked ISBNs
- 9781607743859 eBook (United States) 1/1/2012
- Published Oct 20 2012
- Format Hardcover
- Language English
- Countries United States
- Publisher Ten Speed Press
- Imprint Ten Speed Press
Publishers Text
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 voices.
