Wild, Wild East: Recipes & Stories from Vietnam by Bobby Chinn

  • Crispy-fried shallots and shallot oil (Hành phi va dau hanh)

    from Wild, Wild East: Recipes & Stories from Vietnam Wild, Wild East by Bobby Chinn

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Notes about this book

  • exploringfood on June 21, 2020

    This is the same book as "Bobby Chin's Vietnamese Food" that was reissued later in paperback with a different title and cover, plus grams instead of ounces. Which is unfortunate for any buyers of both of them.

Notes about Recipes in this book

  • Boiled cabbage with egg (Bắp cải luộc)

    • wester on March 16, 2014

      This is a very interesting idea and I might work with it some more, adding much more ginger and much more egg. But as it was, nobody here liked it at all - a strong taste of fish sauce with nothing strong enough to balance it. Also, I disliked that he talks in the recipe about using high quality fish sauce, while nowhere in the book he says anything about how to tell if your fish sauce is high or low quality, not even an "I use this brand and it works for me".

  • Caramel ginger chicken (Gà caramen sốt gừng)

    • tekobo on November 10, 2019

      Very moreish. Made with mix of muscovado and demerara sugar. Sublime with steamed white rice.

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  • ISBN 10 0764161490
  • ISBN 13 9780764161490
  • Linked ISBNs
  • Published Aug 01 2008
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Barron's Educational
  • Imprint Barron's Educational Series

Publishers Text

Bobby Chinn, chef, long time resident of Southeast Asia, television personality, hustler, International Man of Mystery, and now author, is the first guy you want to know in Hanoi if you want to find where to get the good stuff to eat, how to make it, and why it's made that way...what Bobby doesn't know about Southeast Asian food is not worth knowing."
From the Book's Foreword by Anthony Bourdain

The world is discovering Vietnamese food, and it's a happy discovery indeed! Wild, Wild East is the creation of chef Bobby Chinn, Hanoi's enfant terrible and renowned master of Vietnamese cuisine. He characterizes Vietnamese food as having fresh, clean flavors, and as being light, healthy, and diverse. More than a recipe book, Wild, Wild East is the author's authentic guide to Vietnamese food as it is prepared and enjoyed today. Combining his lively text with Jason Lowe's striking color photos of Vietnam's markets, kitchens, people, and foods, Bobby Chin starts out with instructions for preparing Vietnamese sauces, garnishes, and dips. Next, he provides recipes for a host of exotic and delectable dishes that include -

  • Minced Prawns on Sugar Cane
  • Chicken Wings Cooked in Caramel Sauce and Ginger
  • Braised Banana Blossoms
  • Meat, Crab, and Grapefruit Salad
  • Shrimp and Pork Crepe
  • Stir-fried Noodles and Beef
  • Pan Roasted Salmon and Wasabi Mashed Potatoes...and many, many more


Also included are delightful salads and special Vietnamese desserts that the author calls Sweet Sensations. This entertaining and informative book features approximately 100 recipes for exotically delicious dishes and 200 color photos.

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