Skip to Main Content (Press Enter)
Vietnamese Home Cooking by Charles Phan
Add Vietnamese Home Cooking to bookshelf
Add to Bookshelf

Look Inside

Vietnamese Home Cooking

[A Cookbook]

[A Cookbook]

By Charles Phan

By Charles Phan

By Charles Phan

By Charles Phan

Best Seller
Hardcover $35.00

Sep 25, 2012 | ISBN 9781607740537

Ebook $4.99

Sep 25, 2012 | ISBN 9781607743859

All Formats
+
    Vietnamese Home Cooking by Charles Phan
    Hardcover $35.00
    Sep 25, 2012 | ISBN 9781607740537

    Buy from Other Retailers:

    See All Formats (1) +
    • $35.00

      Sep 25, 2012 | ISBN 9781607740537

      Buy from Other Retailers:

    • Sep 25, 2012 | ISBN 9781607743859

      Buy from Other Retailers:

    Buy the Ebook:

    About 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.

    About 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.

    Read An Excerpt

    Read An Excerpt

    Also by Charles Phan

    The Slanted Door
    See all books by Charles Phan

    Also by Charles Phan

    The Slanted Door
    See all books by Charles Phan

    About Charles Phan

    CHARLES PHAN is the executive chef and owner of The Slanted Door family of restaurants, and the author of IACP award-winning book, Vietnamese Home Cooking. He received the James Beard Award for Best Chef California in 2004, and in 2011,… More about Charles Phan

    About Charles Phan

    CHARLES PHAN is the executive chef and owner of The Slanted Door family of restaurants, and the author of IACP award-winning book, Vietnamese Home Cooking. He received the James Beard Award for Best Chef California in 2004, and in 2011,… More about Charles Phan

    Product Details

    Category: International Cuisine

    Hardcover | $35.00
    Published by Ten Speed Press
    Sep 25, 2012 | 256 Pages | 8-1/2 x 10-1/2 | ISBN 9781607740537

    Category: International Cuisine

    Ebook | $4.99
    Published by Ten Speed Press
    Sep 25, 2012 | 256 Pages | ISBN 9781607743859

    YOU MAY ALSO LIKE

    Praise

    Winner, IACP Awards 2013-Chefs and Restaurants
     
    Charles Phan’s Vietnamese Home Cooking captures the very heart of Vietnamese food: fresh, pure, full of life, and vibrant with flavor. His beautiful pictures, stories, and recipes make it completely irresistible.
    —Alice Waters, chef, author, and proprietor of Chez Panisse
     
    The great appeal of Charles Phan’s cooking at The Slanted Door has always been its vivid purity of flavor. It isn’t necessarily simple food, but there’s not a soupçon of trickery or gratuitous filigree involved. In his long-awaited, warmly written first cookbook, Phan reveals the secrets of his approach to the great and varied food of his native Vietnam.
    —Colman Andrews, editorial director of TheDailyMeal.com
     
    A truly magical and illuminating journey into the cooking of Vietnam, with recipes so thoroughly brilliant they will not only allow you to better understand the cuisine of that country, but they will also make you a better cook, Asian or otherwise.
    —James Oseland, editor-in-chief of Saveur,  author of Cradle of Flavor
     
    Like the best cooking is, Charles Phan’s food is deceivingly complex. With this book, Charles shows you how to unravel that code and make delicious Vietnamese food at home.
    —David Chang, chef/owner of Momofuku

    Table Of Contents

    Preface

    Introduction
     
    Soup
    Pork Stock
    Chicken Stock
    Beef Stock
    Pho Gá: Chicken Noodle Soup
    Pho Bò: Beef Noodle Soup
    Wonton Noodle Soup
    Bún Bò Hue
    Bánh Canh: Pig’s Knuckle Soup
    Cháo: Chicken Rice Porridge
    Simple Fish Soup
    Hot and Sour Shrimp Soup
    Crab and Corn Soup
     
     
    Street Food
    Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots
    Beef Jerky
    Pork and Shrimp Spring Rolls
    Chinese Doughnuts
    Bánh Mì
    Mama’s Meatballs
    Lemongrass Pork
    Halibut Vermicelli with Dill and Pineapple-Anchovy Sauce
    Bánh Xèo: Crepe with Pork and Shrimp
    Bánh Bèo: Steamed Rice Cakes with Mung Beans and Shrimp
    Bánh Cuón: Rice Crepes with Pork and Mushrooms
           
     
    Steaming
    Daikon Rice Cake with Spicy Soy
    Black Bean–Glazed Pork Spareribs
    Bánh Nam: Banana Leaf–Wrapped Rice Dumplings
    Black Cod with Lily Buds and Dried Shiitake Mushrooms
    Chicken Steamed Buns
    Vegetarian Steamed Buns
    Pork Steamed Buns
    Ground Pork with Salted Fish
    Hue Rice Dumplings
    Lotus Leaf–Wrapped Sticky Rice
    Steamed Whole Fish with Ginger, Scallions, and Soy
     
     
    Braising
    Chicken with Lily Buds and Dried Shiitake Mushrooms
    Chicken Curry
    Duck Legs with Bamboo, Virginia Ham, and            Shiitake Mushrooms
    Soy-Braised Pork Belly with Ginger and Star Anise
    Catfish Clay Pot
    Pork Clay Pot with Young Coconut Juice
    Lo Soi Braised Pork
    Lemongrass Beef Stew
    Caramelized Lemongrass Shrimp
    Braised Branzino with Tomatoes and Pickled Mustard Greens
    Yuba Dumplings with Miso Broth
     
    Stir-Frying
    Broccoli with Beech Mushrooms and Roasted Chile Paste
    Bok Choy with Baby Shiitake Mushrooms
    Spinach with Caramelized Shallots
    Gulf Shrimp and Sing Qua Stir-Fry
    Squid with Tomato and Pickled Mustard Greens
    Black Bass with Yellow Chives and Bean Sprouts
    Scrambled Eggs and Pork
    Water Spinach with Shrimp Paste
    Lemongrass Chicken
    Bo Luc Lac: Shaking Beef
    Beef Bavette with Tomatoes and Thick-Cut Potatoes
    Fried Rice
    Wok-Fried Noodles with Beef and Bok Choy
    Crispy Egg Noodles with Seafood
    Mix-and-Match Wok-Fried Noodles
     
     
    Grilling
    Grilled Pork Chops with Sweet Lemongrass Marinade
    Pork-Stuffed Squid with Spicy Tomato Sauce
    Clams with Crispy Pork Belly and Thai Basil
    Grilled Whole Fish
    Chicken Satay with Peanut Sauce
    Grilled Five-Spice Chicken with Tamarind Sauce
    Spicy Mango Salad
    Pomelo Salad
    Rice Clay Pot with Chicken and Chinese Sausage
    Roasted Eggplant and Leek Salad
    Vermicelli (Bun) Bowls
    Grilled Sweet Potatoes with Cilantro, Scallions, and Lime
    Simple Grilled Shrimp
     
     
    Frying
    Imperial Rolls
    Sweet Potato and Shrimp Fritters
    Squid with Pineapple and Toasted Garlic
    Fragrant Crispy Duck with Watercress
    Salt and Pepper Chicken Wings
    Lacquered Quail with Sichuan Cucumber Pickles
    Hoi An Wontons with Spicy Tomato Sauce
    Sweet and Sour Fish
    Turmeric-and-Beer-Battered Soft-Shell Crab
     
    Glossary

    Ingredients

    Condiments

    Acknowledgements

    Conversion Chart

    Index

    Looking for More Great Reads?
    21 Books You’ve Been Meaning to Read

    Visit other sites in the Penguin Random House Network

    Raise kids who love to read

    Brightly

    Raise kids who love to read

    Today's Top Books

    Today's Top Books

    Want to know what people are actually reading right now?

         An online magazine for today’s home cook

    TASTE

    An online magazine for today’s home cook