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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.
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.
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.
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
| Erscheinungsjahr: | 2012 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781607740537 |
| ISBN-10: | 1607740532 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Phan, Charles |
| Kamera: | Wolfinger, Eric |
| Orchester: | Battilana, Jessica |
| Hersteller: | Random House USA Inc |
| Maße: | 274 x 220 x 30 mm |
| Von/Mit: | Charles Phan |
| Erscheinungsdatum: | 25.09.2012 |
| Gewicht: | 1,436 kg |
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.
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
| Erscheinungsjahr: | 2012 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781607740537 |
| ISBN-10: | 1607740532 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Phan, Charles |
| Kamera: | Wolfinger, Eric |
| Orchester: | Battilana, Jessica |
| Hersteller: | Random House USA Inc |
| Maße: | 274 x 220 x 30 mm |
| Von/Mit: | Charles Phan |
| Erscheinungsdatum: | 25.09.2012 |
| Gewicht: | 1,436 kg |
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