Vietnamese Cookbooks

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Vietnamese Home Cooking

by Ten Speed Press
List price: $35.00 Price: $20.14 Buy Now

  • Used Book in Good Condition

Product description

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.

Featured Recipe: Sichuan Cucumber Pickles

These quick pickles need to sit in vinegar for only a few hours before you can eat them. They're great with fried items, since the inegar acts as a sort of palate cleanser. But the ginger, Sichuan peppercorns, and sambal oelek—a prepared red chile paste that is readily available at most grocery stores—make them different than the standard cucumber pickle.

  • 1 pound English cucumbers, halved lengthwise and cut on the diagonal into -inch-thick slices
  • 2 tablespoons plus 1 teaspoon kosher salt
  • 1 (1-inch) piece fresh ginger, peeled and finely julienned
  • 1 to 2 fresh Thai chiles, stemmed, seeded, and julienned
  • 4 cups rice vinegar
  • 1¼ cups sugar
  • 1½ teaspoons sambal chile paste, also known as sambal oelek
  • ½ cup toasted sesame oil
  • 1 tablespoon Sichuan peppercorns
  • ¼ cup whole dried red chiles, such as árbol

In a bowl, toss together the cucumber slices and 1 teaspoon of the salt. Transfer the cucumbers to a colander and let drain in the sink for 2 hours.

Rinse the cucumbers briefly under cold running water and drain well. Transfer to a bowl, add the ginger and fresh Thai chiles, and toss to mix. In a separate bowl, stir together the vinegar, sugar, sambal, and the remaining 2 tablespoons salt until the sugar and salt have dissolved. Set aside.

In a small frying pan, heat the sesame oil over medium heat. Add the Sichuan peppercorns and toast for 10 seconds. Add the dried chiles and toast for 10 seconds longer, until the chiles darken slightly.

Pour the contents of the frying pan over the cucumbers, then add the vinegar solution and toss well. Let cool to room temperature, then cover and refrigerate. The pickles are ready to eat in 2 hours. They will keep, refrigerated, for up to 1 week.

The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles

by Ten Speed Press
List price: $22.00 Price: $14.71 Buy Now

  • Ten Speed Press

Product description

With this comprehensive cookbook, Vietnam’s most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach.

Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.

Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.

With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.

Cooking Earmark Review: Celebrity Chefs' Cookbooks: Vietnamese Soul Food by Ha Mai

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Focusing on the national dish of pho, a broth of beef and rice noodle soup, as well as providing a wealth of classic Vietnamese recipes, including Hue Chicken Salad and Sizzling Saigon Crepes, from markets, noodle shops, and home kitchens, a delightful cookbook features charming stories, stunning photographs, an ingredient glossary, and source guides. 35,000 first printing. *Author: Mai, Pham/ Pham, Mai *Subtitle: Recipes and Reminiscences from Vietnams Best Market Kitchens, Street Cafes, and Home Cooks *Publication Date: 2001/07/01 *Number of Pages: 242 *Binding Type: Hardcover *Language: English *Depth: 1.00 *Width: 7.50 *Height: 9.75


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My Vietnamese Cookhouse cookbook
My Vietnamese Cookhouse cookbook
blogged here!
Photo by H is for Home on Flickr
Another fabulous cookbook score from UCI
Another fabulous cookbook score from UCI
Just beyond belief -- The Little Saigon Cookbook, drawing on recipes from the Vietnamese diaspora that settled here in OC. A great score for our Southeast Archive at the library, and a marvelous lyrics for an aspiring cook like me!
Photo by Ned Raggett on Flickr
Vietnamese Competent in Cooking
Vietnamese Competent in Cooking
The recipes aren't sheerest detailed, but some great pictures. Not for the beginning cook. Nuoc Cham Dipping Sauce Seven Spice Beef (Bo that vi) Empress Rice (Com hoang hau) Pork Disclose suddenly Rolls (Cha gio/Nem ran) Lemon Grass Chicken (Ga xao za ot) Vegetable Spring Rools (Cha gio chay)
Photo by sweet mustache on Flickr
Vietnamese Cookbooks Liber veritatis
Vietnamese Cookbooks Liber veritatis
top 10 Vietnamese cookbooks.
top 10 Vietnamese cookbooks.
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  • Recipes
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  • Vietnamese beef and rice noodle soup (pho) Ingredients:basil, bay leaves, bean sprouts, cilantro, cinnamon, cloves, fennel seed, filet mignon, ginger, hoisin sauce, lime, mint, onions, onions, oxtails, rice noodles, salt, green onion, sriracha sauce, anise seed, water
  • Vietnamese Come up Roll Recipe Ingredients:shrimp, pork belly, vermicelli, lettuce, chilli, fish sauce, garlic, lemon juice, rice, sauce, sugar