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 1840914459
  • ISBN 13 9781840914450
  • Published Sep 15 2007
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Conran Octopus Ltd

Publishers Text

Bobby describes Vietnamese food as being as near to Nirvana as he can imagine - fresh clean flavours, light and healthy and incredibly diverse. From simple Grilled Chicken Wings to Imperial Spring Rolls and his own fusion-style dishes this is not just a recipe book but an authentic guide to Vietnamese food as it is eaten today. Special photography by award-winning photographer Jason Lowe and stories about every dish related by Bobby (ex-standup comedian being one of his former lives) make this a true culinary tour. Read about his first experiences of running a kitchen, how he found out the recipe for the secret sauce for grilled chicken and his off the wall tales of the more unusual food and ingredients. "Wild, Wild East" is a true adventure story for the palate.

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