Vietnamese Home Cooking Author: Visit Amazon's Charles Phan Page | Language: English | ISBN:
1607740532 | Format: PDF
Vietnamese Home Cooking Description
Amazon.com Review
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.
Review
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
See all Editorial Reviews
- Hardcover: 256 pages
- Publisher: Ten Speed Press; 1 edition (September 25, 2012)
- Language: English
- ISBN-10: 1607740532
- ISBN-13: 978-1607740537
- Product Dimensions: 10.5 x 8.7 x 1.1 inches
- Shipping Weight: 3.2 pounds (View shipping rates and policies)
If you feel a bit overwhelmed when you venture into an Asian market and would like to change that feeling, this book will be immensely helpful to you. The book is overflowing with information, and I love a cookbook written to include such helpful insight, instruction and coaching.
I am a sponge for new cooking techniques and new ingredients. I was born in the U. S. and my first language is English. I'm of Polish decent. I've been interested in Asian cooking for about four years now. I cook all kinds of dishes, but we really love fresh fish, oriental greens and the unique flavors found in Asian recipes. We love the simplicity of the dishes and we love the contrasts of salty, sweet, tangy and good Texas jasmine rice. Our winter garden is currently full--really full--of Asian greens and veggies. And with that said: I think this is a great cookbook. I've used it over and over again--in just the short few months I've owned it.
So, while I can't speak for someone born in Vietnam and relocated here and I can't speak for someone who has a Vietnamese Grandmother on which to rely, I can speak for a majority of those looking at this review and wondering whether to buy this book or not: You will learn a lot from this cookbook, and you will be happy you bought it (or proud you gave it as a present). Use it as a reference book; use it for its recipes; enjoy the pictures; delight in the way the author coaxes all of your senses to blossom; take it with you to your favorite Asian grocery store and smile a lot and nod your head while you refer to it as you search out ingredients, (yes, take it with you instead of just a grocery list and spread the word.)
The author went at this cookbook venture with the intent to teach.
As a Vietnamese-American cook, 2nd generation Vietnamese, and American food writer based in Houston, I had high hopes for this cookbook. I was hoping for a collection of recipes about the dishes I grew up eating, the dishes from the streets of Vietnam, and it succeeds on certain levels.
Phan includes a lot of background information, like how to differentiate between different types of dry noodles, clay pots, how to season a wok, etc. I like how he prefaces each recipe with a small intro, giving context to each recipe. There beautiful photos and some very helpful step-by-step instructions for making noodles and filleting fish. The photos at the beginning of the book begin to capture the spirit on the streets of Vietnam, though cursorily.
However, with the exception of a few recipes like "Banh Beo," or "Banh Cuon," "Bun Bo Hue," and "Pho," for whatever reason, Phan and his editors chose to omit the Vietnamese names of most dishes. For instance, the recipe "Catfish in Clay Pot" is one of our national and most recognized dishes. Why not include its actual name: "Ca Kho To?" Pork and Shimp Spring Rolls should likewise have the name "Goi Cuon;" Hot and Sour Shrimp Soup should also be "Canh Chua Tom," Grilled Pork Chops with Sweet Lemongrass Marinade should be "Suon Nuong Xa," and so forth. The naming convention of the recipes seems very arbitrary.
He also includes a lot of Chinese/Cantonese dishes, which reflects his own personal heritage, explaining that Chinese ingredients have infiltrated daily Vietnamese cooking. However, I find that the inclusion of those dishes sends a mixed message. This is Vietnamese-Chinese cooking, not just Vietnamese home cooking, as the title suggests.
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