Vietnamese Home Cooking: [A Cookbook]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. |
Contents
Frying | 17 |
Steaming | 30 |
Daikon Rice Cake with Spicy | 70 |
Chicken Curry | 102 |
Lemongrass Beef Stew | 115 |
Imperial Rolls | 178 |
Sweet Potato and Shrimp Fritters | 182 |
Squid with Pineapple and Toasted Garlic | 185 |
Hoi An Wontons with Spicy Tomato Sauce | 194 |
Sweet and Sour Fish | 196 |
TurmericandBeerBattered SoftShell Crab | 199 |
Glossary | 201 |
Ingredients | 202 |
Condiments | 215 |
Acknowledgements | 216 |
Conversion Chart | 217 |
Other editions - View all
Common terms and phrases
˝ cup added Asian baking sheet bamboo batches batter bean beef black pepper boil bones bowl braising bring brown cake canola oil chicken chile Chinese chopped cilantro clay pot combine container cook cool cornstarch cover diced discard dish dough Drain dried duck finely fish sauce flavor flour fresh freshly fried frying garlic garnish ginger green grill ground half high heat immediately inch ingredients keep kosher salt leaves lemongrass light liquid meal meat medium minced minutes mixture mushrooms needed noodles onion peeled pieces plate pork pounds prepared ready recipe refrigerate remaining Remove rice rimmed rinse roasted roll scallions seasoning seconds serve shallots shrimp side simmer slices soup spoon steam steamer stemmed stir stir-fry sugar surface sweet tablespoons teaspoon texture thick toasted transfer turn Vietnam Vietnamese warm whole