By Charles Phan
In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door eating place introduces conventional Vietnamese cooking to domestic chefs through concentrating on primary ideas and ingredients.
When Charles Phan opened his now- mythical eating place, The Slanted Door, in 1995, he brought American diners to a brand new global of Vietnamese foodstuff: robustly flavored, subtly nuanced, actual but encouraged via neighborhood components, and, eventually, fullyyt approachable. during this related spirit of culture and innovation, Phan offers a landmark assortment according to the basis that with an realizing of its primary suggestions and primary parts, Vietnamese domestic cooking might be as possible and comprehensible as American, French, or Italian.
With sturdy guide and inspiring tips, completely crispy imperial rolls, soft steamed dumplings, delicately flavored complete fish, and meaty lemongrass red meat stew are all deliciously shut to hand. plentiful images detailing options and gear, and colourful pictures taken on situation in Vietnam, make for equivalent elements elucidation and notion. And with grasp recipes for shares and sauces, a photographic advisor to elements, and pointers on picking a wok and seasoning a clay pot, this definitive reference will eventually safe Vietnamese foodstuff in the house cook’s repertoire.
Infused with the author’s tales and reviews, from his early days as a refugee to his present culinary luck— Vietnamese domestic Cooking is a private and obtainable consultant to genuine Vietnamese delicacies from considered one of its prime voices.
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Additional info for Vietnamese Home Cooking
Vietnamese domestic cooking / Charles Phan, Chef- proprietor of The Slanted Door. p. cm. 1. Cooking, Vietnamese. I. Slanted Door (Restaurant) II. identify. TX724. five. V5P54 2012 641. 59′295922—dc23 2012014119 eISBN: 978-1-60774-385-9 v3. 1 For Dad and Ah Neung Preface creation Soup beef inventory bird inventory pork inventory Pho Gá: fowl Noodle Soup Pho Bò: pork Noodle Soup Wonton Noodle Soup Bún Bò Hue Bánh Canh: Pig’s Knuckle Soup Cháo: bird Rice Porridge uncomplicated Fish Soup sizzling and bitter Shrimp Soup Crab and Corn Soup road nutrients eco-friendly Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots red meat Jerky red meat and Shrimp Spring Rolls chinese language Doughnuts Bánh Mì Mama’s Meatballs Lemongrass beef Halibut Vermicelli with Dill and Pineapple-Anchovy Sauce Bánh Xèo: Crepe with red meat and Shrimp Bánh Bèo: Steamed Rice brownies with Mung Beans and Shrimp Bánh Cuón: Rice Crepes with beef and Mushrooms Steaming Daikon Rice Cake with highly spiced Soy Black Bean–Glazed beef Spareribs Bánh Nam: Banana Leaf–Wrapped Rice Dumplings Black Cod with Lily Buds and Dried Shiitake Mushrooms poultry Steamed Buns Vegetarian Steamed Buns beef Steamed Buns flooring beef with Salted Fish Hue Rice Dumplings Lotus Leaf–Wrapped Sticky Rice Steamed entire Fish with Ginger, Scallions, and Soy Braising bird with Lily Buds and Dried Shiitake Mushrooms chook Curry Duck Legs with Bamboo, Virginia Ham, and Shiitake Mushrooms Soy-Braised red meat abdominal with Ginger and celebrity Anise Catfish Clay Pot red meat Clay Pot with younger Coconut Juice Lo Soi Braised red meat Lemongrass pork Stew Caramelized Lemongrass Shrimp Braised Branzino with Tomatoes and Pickled Mustard vegetables Yuba Dumplings with Miso Broth Stir-Frying Broccoli with Beech Mushrooms and Roasted Chile Paste Bok Choy with child Shiitake Mushrooms Spinach with Caramelized Shallots Gulf Shrimp and Sing Qua Stir-Fry Squid with Tomato and Pickled Mustard vegetables Black Bass with Yellow Chives and Bean Sprouts Scrambled Eggs and red meat Water Spinach with Shrimp Paste Lemongrass chook Bo Luc Lac: Shaking pork pork Bavette with Tomatoes and Thick-Cut Potatoes Fried Rice Wok-Fried Noodles with red meat and Bok Choy Crispy Egg Noodles with Seafood Mix-and-Match Wok-Fried Noodles Grilling Grilled beef Chops with candy Lemongrass Marinade Pork-Stuffed Squid with highly spiced Tomato Sauce Clams with Crispy beef stomach and Thai Basil Grilled entire Fish fowl Satay with Peanut Sauce Grilled Five-Spice fowl with Tamarind Sauce highly spiced Mango Salad Pomelo Salad Rice Clay Pot with chook and chinese language Sausage Roasted Eggplant and Leek Salad Vermicelli (Bun) Bowls Grilled candy Potatoes with Cilantro, Scallions, and Lime basic Grilled Shrimp Frying Imperial Rolls candy Potato and Shrimp Fritters Squid with Pineapple and Toasted Garlic aromatic Crispy Duck with Watercress Salt and Pepper chook Wings Lacquered Quail with Sichuan Cucumber Pickles Hoi An Wontons with highly spiced Tomato Sauce candy and bitter Fish Turmeric-and-Beer-Battered Soft-Shell Crab thesaurus materials Sauces and Condiments additionally integrated within the book, picture Essay: On position in Vietnam Acknowledgements Conversion Chart concerning the writer Index Preface — For years i've been requested to put in writing a cookbook, and for years i'd get a hold of excuses—I was once commencing a restaurant, or my spouse was once having a toddler.