Vietnamese

Vietnamese-style Pork

Spinning Plates: Easy Dinners with Simple Substitutions for Busy Families by Anna Stanford Anna Stanford’s recipes take the mystery out of everyday cooking and make life easier for busy families. Everything works, everything is approachable for any level of cook, and everything tastes wonderful. There is no trend chasing here, only honest and balanced food that feels good to make and even better to eat.

Each recipe comes with smart ideas for swapping ingredients, which means you can cook one meal that suits everyone at the table. A curry can shift from chicken to tofu to fish without missing a beat. Quick quiches come with five flavour ideas. Stir fries welcome whatever vegetables you have waiting in the fridge. With simple substitutions built right into the recipes, feeding a family becomes far more flexible.

Here is what you will find inside

Light Bites and Lunchtime Saviours
Spiced chickpea flatbreads, peanut noodles and simple midday favourites

Weekday Wonders
Chili two ways, Thai style fishcakes and dinners that fit into real life

Speedy Pasta
Creamy smoked salmon and asparagus spaghetti, mushroom parpadelle and quick comfort bowls (more…)

Grilled Pork Chop Over Rice

Grilled Pork Chop Over Rice excerpted from Madame Vo: Vietnamese Home Cooking from the New York Restaurant by Jimmy Ly, Dan Q. Dao, and Yen Vo. Photography by Andrew Bui.

Madame Vo: Vietnamese Home Cooking from the New York Restaurant by Jimmy Ly, Dan Q. Dao, and Yen Vo

From Vietnam to the East Village, husband‑wife duo Jimmy Ly and Yen Vo, chef and owners of critically acclaimed restaurant Madame Vo, bring big, bold southern Vietnamese flavours to homestyle cooking in this cookbook

Madame Vo, which opened in New York City’s East Village in 2017, quickly became a destination, changing how the city enjoys Vietnamese food. This cookbook features the authentic, modern recipes that made Madame Vo famous, alongside Ly and Vo’s story of how their families fled war and built a life in the United States, how they met and fell in love, and how they launched and now run the restaurant together.

With more than eighty simple-to-follow recipes, Madame Vo will teach you everything you need to know to start cooking Vietnamese food at home.

This cookbook features the recipes that made Madame Vo a household name, including:

* Signatures dishes like Madame Wings (spicy chicken wings with fish sauce)
* Sườn Kho Pork Pibs
* The Perfect Phở
* Caramelized Pork Belly and Pineapples
* New innovations like Chè Bắp Sweet Corn Pudding
* Bánh Bò Nướng Honeycomb Cake

Madame Vo is a restaurant rooted in family recipes and Vietnamese history. Ly and Vo’s stories were shaped by their parents’ decision to gather their families and leave everything they knew for America—Vo was born in a refugee camp in Thailand and Ly was born in Queens after his parents fled their home during the Vietnam War. (more…)

Creme caramel

Creme caramel excerpted from Recipes from My Vietnamese Kitchen: Authentic food to awaken the senses & feed the soul by Uyen Luu. Photography by Clare Winfield.

Recipes from My Vietnamese Kitchen: Authentic food to awaken the senses & feed the soul by Uyen Luu

Recipes from My Vietnamese Kitchen is a collection of recipes passed down through Uyen Luu’s family.

Uyen was born in Saigon and spent her childhood there before leaving Vietnam in the aftermath of the war. She regularly travels back there to visit family and pick up more classic and modern recipes for dishes found in the homes and on the streets of Vietnam. The recipes in the book tell a story—about Uyen’s family and the culture of food in Vietnam. In essence, the food of her country aims to strike the perfect balance between sweet, sour, salty, bitter, hot, and umami, and to cater to any occasion and time of day, every mood and ailment.

Uyen describes some of the most commonly used produce and guides you through chapters such as Breakfast, Soups, Snacks, Noodles, Lunch & Dinner, and Sweets, weaving in tales of etiquette, personal history, and tradition, providing evocative photos of her travels throughout. Popular recipes include pho soup, banh mi baguettes, and summer rolls. (more…)

Coffee & Coconut Flan

Coffee & Coconut Flan excerpted from Jeremy Pang’s School of Wok: Simple Family Feasts by Jeremy Pang. Photography by Kirk Kirkham.

Jeremy Pang’s School of Wok: Simple Family Feasts by Jeremy Pang

Make dinnertime easy with over 80 Asian recipes from Jeremy Pang and his award-winning cook institution, School of Wok.

Bringing together the best Asian flavors from across the continent, this book makes Asian cooking quick and accessible so you can spend less time fussing over dinner and more time together. Each dish can be enjoyed on its own for a simple supper or grouped together for larger feasts with something for everyone to enjoy. Learn how to group dishes together with rice and noodles and other accompaniments as per traditional Asian cuisine.

Most recipes in the book utilize the ‘wok clock’ technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. You’ll also find handy feast planners with the order and cooking times of each dish to make life as easy as possible.

(more…)

Spicy Noodle Soup

Spicy Noodle Soup excerpted from Vegan Vietnamese: Vibrant Plant-Based Recipes to Enjoy Every Day by Helen Le. Photography by Detas Studio

Vegan Vietnamese: Vibrant Plant-Based Recipes to Enjoy Every Day by Helen Le

Learn how to make 70 classic dishes from every region of Vietnam—vegan-style—from Helen Le, the creator of the most popular Vietnamese cooking channel on YouTube, Helen’s Recipes!

Whether you’re vegan, plant-based, vegetarian, or just looking to eat less meat, Vegan Vietnamese is for you. Let Helen Le guide you through seventy satisfying, traditional recipes for tasty plant-based versions of popular Vietnamese condiments, salads, rolls, soups, noodles, rice dishes, dumplings, desserts, and more, including:

Pho
Bánh Mì
Crispy Spring Rolls
Rice Pyramid Dumplings
Spicy Tofu
Thick Noodle Soup
Broken Rice Plate
Three-Color Sticky Rice
Banana Cake with Raisins
Roasted Garlic Chili Peanuts
Vegan Fish Sauce

(more…)

Whacked Lemongrass Chicken Coconut Curry

Steamed: A Catharsis Cookbook for Getting Dinner and Your Feelings On the Table Where is taking your feelings out with heavy mallets and sharp knives not just allowed—but encouraged? The kitchen, of course! And in Steamed, acclaimed food writers Rachel Levin and Tara Duggan offer readers fifty funny, feisty, and full-flavored dishes to channel frustration and rage into something utterly delicious.

For those inevitable moments when you’re boiling over, steaming mad, or just plain fried, turn to:

Pounded Chicken Parmesan
Ripped Bread Salad
Feeling Sad French Onion Soup
Tune-It-Out Tinga
Wailing Wasabi Tuna Bowl

. . . and many more in this ultimate ode to finding your chef’s knife-wielding, onion-crying, chicken-pounding culinary release.

(more…)

Sun House Chile Eggs

East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha.

Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.

Meera Sodha‘s stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavours.

Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.

East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing is available at Amazon.com and Indigo.ca. (more…)

Warm Chicken Teriyaki Salad

Hugo Arnold turns his attention to wagamama’s core expertise—noodles: how to cook, serve and eat them. The distinctive wagamama flavour originates from traditional Japanese ramen stalls that guaranteed nourishment with ingredients to cleanse and nurture the mind and body. Hugely versatile, noodles can be used in side dishes and dressed for salads, poached in a heady broth for soups, form a nest for meat, fish and vegetable stir-fries or used as a bed for curry. They are healthy too: high in complex carbohydrates, low in fat, and mostly served with fresh vegetables, lean meat or fish and aromatic herbs and spices.

Brush up on your noodle knowledge and get to know your soba from your somen. Try mouthwatering recipes including wide-noodle hot-pot with seven vegetables, warm chicken teriyaki salad, chargrilled chicken, soba and miso soup, and marinated salmon ramen. Look no further for delicious noodle recipes for every occasion; minimum fuss and maximum enjoyment are what wagamama noodles are all about.

(more…)

Vietnamese Cucumber Salad

Vietnamese Cucumber Salad, Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019.

Whatever you may be craving for dinner tonight—pizza, burgers, quesadillas, ramen, dumplings, curries, falafel, jambalaya—you can make—totally vegan, completely delicious, and faster than you’d have thought possible. But you won’t just find delectable dinners here. From breakfast to dessert, Nadine Horn and Jörg Mayer have got you covered—from savoury breakfast waffles to classic French toast, decadent mocha cupcakes to chocolatey brownies and beyond. (more…)

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:

Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don’t Let Neutral Ingredients Stand Alone)
Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavour from Supermarket Tomatoes)
Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don’t Boil, Your Eggs)
Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavour)

You’ll also learn how to:

Tenderize tough greens quickly
Create creamy textures without using dairy
Incorporate yogurt into baked goods
Trade time-consuming marinades for quick, bright finishing sauces, and more

The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work—a book full of lessons that will make you a better cook.

(more…)

Cool Food Dude

Vietnamese

Vietnamese-style Pork

Like this:

Grilled Pork Chop Over Rice

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Creme caramel

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Coffee & Coconut Flan

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Spicy Noodle Soup

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Whacked Lemongrass Chicken Coconut Curry

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Sun House Chile Eggs

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Warm Chicken Teriyaki Salad

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Vietnamese Cucumber Salad

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Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

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