Vietnamese Home Cooking
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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batches beef black pepper boil over high bones braising canola oil cellophane noodles chicken stock chile chile paste Chinese cilantro clay pot cook cornstarch crispy cup finely deep-frying dish dough drain dried duck dumplings finely chopped fish sauce five-spice powder flavor freshly ground black fried shallots frying garlic garnish golden brown grill ground black pepper high heat inches ingredients kosher salt lemongrass let cool let stand liquid meat medium heat mixture multicourse meal mung bean ºf a multicourse paper towels peeled platter pork pounds recipe refrigerate Remove rice flour rimmed baking sheet rinse roasted scallions seasoning serve immediately shallot oil shallots shiitake mushrooms shrimp side simmer slotted spoon small bowl soup soy sauce squid steamed steamer stir stir-fry tablespoons tablespoons canola oil teaspoon teaspoon freshly ground teaspoon kosher salt teaspoon minced garlic texture Thai chiles thinly sliced toasted tomatoes toss transfer Vietnam Vietnamese water to cover wontons