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Vietnamese Home Cooking by Charles Phan

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Fried rice

    • Waderu on November 10, 2013

      Used brown basmati rice. Used diced maple glaze roasted carrots and turnips. It was delish.

    • Waderu on March 31, 2014

      made it again - this time with sweet potato and pineapple roasted in jerk seasoning the night before

  • Peanut sauce

    • mgwalter on October 12, 2014

      The actual recipe calls for "vegetarian stir fry sauce" not "vegetarian oyster sauce". I know what the latter is, but have no idea about the former. Lee Kum Kim has a vegetarian mushroom flavored stir fry sauce - might that be what thus recipe is calling for?

  • Roasted chile paste

    • jctomas on February 03, 2013

      Add bean paste when you add the sugar, wine and soy sauce - it's not mentioned in the recipe.

  • Grilled pork chops with sweet lemongrass marinade

    • 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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Reviews about this book

  • Boston Globe by T. Susan Chang

    ...the book was battered and splattered, its minuscule, hard-to-read type flecked with oil droplets, like a thousand tiny badges of courage....But I can’t stop thinking about that lemongrass shrimp.

    Full review
  • Serious Eats

    ...this is a restaurant cookbook at its core. There is much page-turning and sauce-making necessary to complete many of the recipes. Plan on devoting quite a bit of time...and you won't regret it.

    Full review
  • Seattle Weekly

    Phan contends that at his restaurants, he simply serves Vietnamese family-style food. And in this book, he shows you how you can make this food at home.

    Full review
  • Epicurious

    Interview with author Charles Phan.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1607740532
  • ISBN 13 9781607740537
  • Linked ISBNs
  • Published Oct 20 2012
  • Format Hardcover
  • Page Count 304
  • 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.


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Vietnamese Home Cooking

Member Rating

Average rating of 4 by 2 people