Vietnamese Home Cooking

Vietnamese Home Cooking

Charles Phan

Language: English

Pages: 256

ISBN: 1607740532

Format: PDF / Kindle (mobi) / ePub


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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Eat Raw, Not Cooked

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the saucepan with water and bring to a boil over high heat. Add the shrimp and cook for about 3 minutes, until bright pink. Using a slotted spoon, transfer the shrimp to a colander and rinse under cold running water. Transfer to paper towels to drain. Cut each shrimp in half lengthwise and set aside. 3. Return the water to a boil and add the pork. Decrease the heat so the water is at a simmer and cook for 20 minutes, until the meat is cooked through. Transfer to a plate and poke it with a

featured a Thanksgiving feast and decided to make the entire menu, cooking it all on our white double-oven Wedgewood stove. My family didn’t like the dinner. I remember them saying, “We’d rather eat Chinese food any day.” Thank God I’d cooked rice to go with the gravy. Both of my parents worked two jobs, so I cooked for our family throughout high school out of necessity, mixing my mother’s traditional Vietnamese recipes with new American ingredients. Along the way, I taught myself some American

teaspoon freshly squeezed lime juice • 1 tablespoon sugar • 2 pounds skinless halibut or other firm white fish fillets (such as cod or sea bass) • 1 (16-ounce) package dried rice vermicelli or 3 pounds fresh rice noodles • 1 cup canola oil • ¼ cup Fish sauce • ½ teaspoon ground turmeric • 1½ cups 2-inch-long scallion batons, white and light green parts only • 1 cup fresh dill fronds • ¼ cup chopped roasted peanuts, for garnish Serves 6 as a main course 1. To make the sauce, in a

starch and rice flour, which give it a springy, chewy texture that contrasts well with the rich, savory mung bean filling. Although the name indicates that these dumplings originated in the former imperial capital of Hue, I first had them in Hoi An, once an important port but now a popular tourist spot. When I’m traveling and I taste something really delicious in the market, it’s not uncommon for me to go back to eat it a second or third time. After I tried these chewy dumplings the first time

the flames (if your wok has a wooden handle, protect it from the heat) to heat it from all angles. If seasoning your wok outdoors isn’t an option, you can heat it on the stove top with the exhaust fan on high and the windows open. Once you’ve burned off that initial layer of grease, it’s time to season the pan. The best way to do this is to cook ingredients in it. But because the pan will still have some residual metal dust and grease, choose inexpensive ingredients that you don’t plan to eat,

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