Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale
Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale__below

Description

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.

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

About the Author

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, was inducted into the James Beard Foundation’s Who’s Who of Food in America. He lives in San Francisco with his wife and their three children.

Excerpt. © Reprinted by permission. All rights reserved.

When I was a kid, a cook would set up a green canvas army tent behind my family’s general store in Ðà Lat. He made only one dish: crispy egg noodles with seafood. I would go there frequently after school (we lived over the store) while I was waiting for my parents to finish work. I’d sit on a low stool waiting for my order, listening to the sizzle of liquid hitting the hot wok and the monsoon rains battering the tent, the air thick with the smell of browning noodles. It’s one of my first food memories. 
     Vietnam is full of snackers who are never far from a quick bite. Because the country is lacking in entry-level jobs, and because there is a huge market for food cooked outside the home (most home kitchens are poorly equipped or very cramped), people start their own ad hoc businesses, including food stalls. The entrepreneurial spirit drives cooks to the streets, where they master the art of making a single dish: sticky rice, banana fritters, green papaya salad. The cooks employ every technique—deep-frying in jury-rigged pots set over open fires, stir-frying in big woks over high flames, steaming in giant lidded bamboo baskets balanced atop rickety propane burners—to make snacks that are served and eaten on the spot. Even talented home cooks don’t make these dishes at home. Yes, space is at a premium, but an attitude persists too: why try to make something at home that you can so easily and cheaply purchase from someone who has perfected the recipe? Since we don’t have the luxury of  a steamed-bun vendor or stand on every corner here in the United States, making these snacks at home is the  only option.
     Unlike the subsequent chapters in this book, which explain a single technique,  the unifying element of the recipes in  this chapter is that they’re some of the  most popular foods that you’ll find sold  from stalls in cities and small towns  throughout Vietnam.
     Street food offers a direct connection between the cook and the eater. Part of what makes the food so appealing is that it’s superfresh. You’re literally watching the dishes being made, start to finish, in front of your eyes. It is Vietnam’s answer to fast food, only it is far more interesting, varied, and well prepared.
     Unlike a full-service restaurant, street vendors usually make only one or two items. That means they’ve spent their entire careers perfecting their recipe, customizing their equipment, sourcing  the best ingredients. After trying an excellent bite from a vendor, I’ve often asked for the recipe. Not a single cook  has ever given me one. The recipe, and  the practiced technique, is as much a commodity as the food they’re selling you.
     The three common denominators that help identify the best vendors: they’re usually stationary, serve a single dish or one ingredient prepared in a few different ways, and they’re always crowded.
     In Vietnam, the foods you buy from street vendors aren’t categorized as hors d’oeuvres, appetizers, or main courses, though some items are traditionally served at certain times of the day. Rice porridge (page 20) and soup are found in the morning and are rarely eaten after lunch. Sweets stalls might open for only a few hours each evening. A soup vendor might pop up for a few hours during the morning commute, then pack up until the next day.
     We serve many of the recipes in this chapter at The Slanted Door, where they’re some of the most popular items  on the menu. Those favored Vietnamese street foods inspired the first dishes we served when we opened in 1995, and they have remained on the menu ever since. Some, like the fresh spring rolls (page 44), are easy. Others, like the filled rice-paper packets called (page 62), require some practice to perfect. As the Vietnamese vendors know well, mastery comes only from repetition. I think you’ll find the flavors so compelling that the labor will be worth it. Once you get the hang of a few of these recipes, you’ll probably find yourself making them a lot. Without the chaos, the heat, and the noise, it’ll never be exactly like eating on the streets of Vietnam, but the food will still be delicious. 
 
Pickled Carrots

These quick pickles are the perfect foil for rich foods. They are often served alongside fried things and are always piled on top of meat-filled bánh mì sandwiches. If you like, use julienned daikon (see page 204) in addition to carrots.
 
 
•  ¼ cup distilled white vinegar 
•  ¼ cup sugar
•  ¼ teaspoon kosher salt 
•  ½ cup peeled and finely julienned carrots
 
 
Makes ½ cup
 
In a small bowl, combine the vinegar, sugar, and salt and stir until the sugar and salt have dissolved. Add the carrots and let stand for at least 20 minutes before serving. If not using right away, cover and refrigerate for up to a week. Drain the carrots well before before using.

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4.6 out of 54.6 out of 5
386 global ratings

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Top reviews from the United States

Kookie
5.0 out of 5 starsVerified Purchase
Much better than The Slanted Door
Reviewed in the United States on March 28, 2018
Much better than The Slanted Door. He really shares little tips and does a good job at explaining the "why." It doesn''t look as nice as The Slanted Door, but the content is much better. I give this a 5 and The Slanted Door a 3.
31 people found this helpful
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Autumn.D
5.0 out of 5 starsVerified Purchase
If you are never cook VN before (like me), you will want this book
Reviewed in the United States on September 15, 2015
This is the only cook book I like to much that I actually brought it in the bedroom to read before bedtime. I am Vietnamese but doesn''t know how to cook Vietnamese dishes right as my family pampered me so bad that I didn''t have to cook anything until I got... See more
This is the only cook book I like to much that I actually brought it in the bedroom to read before bedtime.
I am Vietnamese but doesn''t know how to cook Vietnamese dishes right as my family pampered me so bad that I didn''t have to cook anything until I got married.
I kept wondering why the Vietnamese dishes never tasted right so I got this book.
It taught me the correct technique, or even correct order of steps to make the food taste just right. The recipes were very very easy to understand and follow. I don''t have to google every ingredient to know what it is and what it does in the food. This book has all those information.
I am still
64 people found this helpful
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Kat A
5.0 out of 5 starsVerified Purchase
Great intro to Vietnamese cooking
Reviewed in the United States on July 11, 2019
Inspired by my trip to Vietnam, I was determined to cook Vietnamese food that taste the way it did there. This is not the most traditional book, but the recipes are delicious nonetheless, retaining the traditional flavor profile. I''ve probably cooked 70% of the recipes in... See more
Inspired by my trip to Vietnam, I was determined to cook Vietnamese food that taste the way it did there. This is not the most traditional book, but the recipes are delicious nonetheless, retaining the traditional flavor profile. I''ve probably cooked 70% of the recipes in the book at this point and all but one turned out great. Plenty of photos and good explanations.
20 people found this helpful
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A. Sullivan
5.0 out of 5 starsVerified Purchase
This cookbook is great for those who have a decent amount of cooking ...
Reviewed in the United States on December 27, 2015
This cookbook is great for those who have a decent amount of cooking knowledge and technique, but are trying to branch out into Vietnamese cuisine. The author does a great job of explaining spices, flavors, and ingredients, and how to balances dishes and tastes. This book... See more
This cookbook is great for those who have a decent amount of cooking knowledge and technique, but are trying to branch out into Vietnamese cuisine. The author does a great job of explaining spices, flavors, and ingredients, and how to balances dishes and tastes. This book is a great starting point as it touches on multiple basic dishes (pho, bahn mi, spring rolls, etc.), traditional techniques and tools, and the photos made it easy to follow along with. Another plus is that the majority of the ingredients are easy enough to find in a supermarket or local Asian grocery, and the recipes are affordable and relatively quick to make.
21 people found this helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
My favorite fish recipe
Reviewed in the United States on July 29, 2021
I found this book because of my favorite fish recipe online. I wanted to see what other recipes this author had. I want to cook everything. It all looks good. The book is nicely organized, a picture with each recipe. Most ingredients are easily found. Nice stories and... See more
I found this book because of my favorite fish recipe online. I wanted to see what other recipes this author had. I want to cook everything. It all looks good. The book is nicely organized, a picture with each recipe. Most ingredients are easily found. Nice stories and snippets of thought from the author. Haven''t had it long but will post a picture when I try his other recipes. For now uploading my favorite steamed fish with green onions, ginger and soy sauce. I use my homemade pickled ginger for the recipe. It tames the sharpness of the ginger some.
One person found this helpful
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Stephen Foster
5.0 out of 5 starsVerified Purchase
A marvellous, deep cookbook for anyone
Reviewed in the United States on October 6, 2012
I very rarely leave 5-star reviews. I can tell that this one is going to get thumb-eared very quickly. This is the food that I gravitate towards, explained better and in more detail than any of the 50-odd other Asian cookbooks I own. The book goes deep, very... See more
I very rarely leave 5-star reviews.

I can tell that this one is going to get thumb-eared very quickly. This is the food that I gravitate towards, explained better and in more detail than any of the 50-odd other Asian cookbooks I own. The book goes deep, very deep, which delights me (I made rice paper!), but it also clearly explains utterly basic things, with photographs, so it''s great for basic or even just aspiring cooks.

A quick example: the recipe for caramel sauce lists exactly two ingredients (palm sugar and fish sauce). Any competent 8 year-old could make it, it keeps for months, and the combination might well stun you: toss it with some shrimp and scallions, and dinner is READY. Can''t find palm sugar? Substitute light brown and barely notice the difference. (But it''s easier to melt any sugar in a 280F oven rather than on a stove burner.)

A slower example - Pork with Young Coconut Juice - is a recipe that takes second place to nothing on Earth. If you take the time to make the utterly porkalicious stock first, and find really fresh coconuts, jaws will drop. Same goes for the Lemongrass Beef Stew.

Uniquely for an Asian cookbook, it specifies good-quality, sustainable (pastured, grass-fed, etc) ingredients, even when making stock, and clearly explains why.

If you are interested, and just starting, you could spend YEARS with this book before you absorb it all. If you are Vietnamese-American, and looking for a cookbook to give your kids, this one is a very strong candidate. I recommend the hardcover rather than the softcover, or you might have to eventually replace it and lose years of hastily-scrawled notes, like my sugar/oven one, above. That kind of cookbook.
199 people found this helpful
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Kat Ng
5.0 out of 5 starsVerified Purchase
Good cooking book.
Reviewed in the United States on October 14, 2014
I''m professional cook and I found this book very amusing. I love the pictures and his techniques of prepping for food. The way he approaches Vietnamese cooking is different from any other Viet-Chef cookbook. It''s not only traditional way, maybe it''s why I love it. He... See more
I''m professional cook and I found this book very amusing. I love the pictures and his techniques of prepping for food. The way he approaches Vietnamese cooking is different from any other Viet-Chef cookbook. It''s not only traditional way, maybe it''s why I love it. He combined Western and Eastern techniques and explained them clearly. I tried almost half of the recipes and everything so far turned out really tasty and delicious.
28 people found this helpful
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Henry Jong Park
4.0 out of 5 starsVerified Purchase
I like this book and refer to it frequently for ideas
Reviewed in the United States on September 19, 2017
Overall, I like this book and refer to it frequently for ideas. However, I just tried making the sichuan cucumber dish, which sounded delicious on paper. The recipe made a massive amount of brine/liquid relative to the amount of cucumbers, leading me to believe there''s an... See more
Overall, I like this book and refer to it frequently for ideas. However, I just tried making the sichuan cucumber dish, which sounded delicious on paper. The recipe made a massive amount of brine/liquid relative to the amount of cucumbers, leading me to believe there''s an error in the quantity of ingredients. Moreover, the recipe calls for a massive amount of sesame oil, far more than I''ve ever used for any other recipe. The first time I make a recipe, I try to follow it as closely as I can and then tweak it later. I think next time I make this, I would more cucumbers and less sesame oil to start.
3 people found this helpful
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Top reviews from other countries

Dotty Oxford
5.0 out of 5 starsVerified Purchase
Great book my husband has cooked some lovely food from ...
Reviewed in the United Kingdom on March 13, 2017
Great book my husband has cooked some lovely food from it. Vietnamese food so different from Chinese or Thai.
Great book my husband has cooked some lovely food from it. Vietnamese food so different from Chinese or Thai.
One person found this helpful
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Lynette
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on January 20, 2018
tasty
tasty
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Interesting xand informative
Reviewed in the United Kingdom on February 25, 2017
Lovely book wonderful photographs. Reciies excelllent as well.
Lovely book wonderful photographs. Reciies excelllent as well.
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JL and ADP
5.0 out of 5 starsVerified Purchase
Great recipe book! For beginners and/or those looking for a nostalgia trip for mom (or dad''s) cooking.
Reviewed in Canada on October 3, 2017
My partner and I are second generation Canadians with our respective parents who immigrated from both South and North Vietnam. Our taste profile has always been extremely flexible, having grown up in the diverse Canadian culture whilst experiencing authentic Vietnamese home...See more
My partner and I are second generation Canadians with our respective parents who immigrated from both South and North Vietnam. Our taste profile has always been extremely flexible, having grown up in the diverse Canadian culture whilst experiencing authentic Vietnamese home cooking since childhood. This book really hits close to home for us. The recipe book includes not just Vietnamese dishes, but other mixed-Asian cuisine often inspired by Vietnamese cooking. We find that Charles Phan''s recipes provides a thorough walk-through for the most iconic Vietnamese dishes, while eliminating or changing some aspects of certain dishes to suit ''western'' taste profiles better, though you are not losing any of the bright, aromatic, sweet experiences that comes with eating Vietnamese food. Many of the dishes also came with other variations you can try which is also important, as a lot of Vietnamese cooking can be eaten in a variety of ways. Charles Phan is incredibly detail-oriented, describing in excruciating detail how to execute the methods for cooking perfectly. He goes in-depth to list out major foods, spices and herbs found in Vietnamese cooking, labeling and providing excellently portrayed imagery, often with style. Outside of the recipes and tutorials themselves, the book is a pleasing read. Charles Phan has captivating experiences to share and describes them in a way that resonates with you so well you can picture yourself in his shoes.
My partner and I are second generation Canadians with our respective parents who immigrated from both South and North Vietnam. Our taste profile has always been extremely flexible, having grown up in the diverse Canadian culture whilst experiencing authentic Vietnamese home cooking since childhood. This book really hits close to home for us.

The recipe book includes not just Vietnamese dishes, but other mixed-Asian cuisine often inspired by Vietnamese cooking. We find that Charles Phan''s recipes provides a thorough walk-through for the most iconic Vietnamese dishes, while eliminating or changing some aspects of certain dishes to suit ''western'' taste profiles better, though you are not losing any of the bright, aromatic, sweet experiences that comes with eating Vietnamese food. Many of the dishes also came with other variations you can try which is also important, as a lot of Vietnamese cooking can be eaten in a variety of ways.

Charles Phan is incredibly detail-oriented, describing in excruciating detail how to execute the methods for cooking perfectly. He goes in-depth to list out major foods, spices and herbs found in Vietnamese cooking, labeling and providing excellently portrayed imagery, often with style.

Outside of the recipes and tutorials themselves, the book is a pleasing read. Charles Phan has captivating experiences to share and describes them in a way that resonates with you so well you can picture yourself in his shoes.
4 people found this helpful
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P. Yuen
5.0 out of 5 starsVerified Purchase
Klassische Rezepte gaaanz leicht!
Reviewed in Germany on December 26, 2013
Wunderschönes Buch mit einer guten Einführung in die Schwierigkeiten eines Kochs in der "Diaspora" . Die wichtigsten Klassiker der vietnamesischen Küche werden vorgestellt und deren Herstellung nachvollziehbar beschrieben. Sehr hilfreich: ein Glossar über die...See more
Wunderschönes Buch mit einer guten Einführung in die Schwierigkeiten eines Kochs in der "Diaspora" . Die wichtigsten Klassiker der vietnamesischen Küche werden vorgestellt und deren Herstellung nachvollziehbar beschrieben. Sehr hilfreich: ein Glossar über die wichtigsten Zutaten mit Abbildungen. Da weiß man gleich, was man beim Asia-Laden kaufen muss. Allein das Lesen läßt einem schon das Wasser im Munde zusammenlaufen. Toll!
Wunderschönes Buch mit einer guten Einführung in die Schwierigkeiten eines Kochs in der "Diaspora" . Die wichtigsten Klassiker der vietnamesischen Küche werden vorgestellt und deren Herstellung nachvollziehbar beschrieben. Sehr hilfreich: ein Glossar über die wichtigsten Zutaten mit Abbildungen. Da weiß man gleich, was man beim Asia-Laden kaufen muss. Allein das Lesen läßt einem schon das Wasser im Munde zusammenlaufen.
Toll!
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Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale

Vietnamese lowest Home Cooking: [A wholesale Cookbook] sale