rice bowl

Grilled Pork Chop Over Rice
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…)

Book Review: Bowl by Lukas Volger

Bowl by Lukas Volger: Vegeterian recipes for Ramen, Pho, Bibimbap, Dumplings, and other one-meal dishes

I liked this cookbook—a lot.  It’s by Lukas Volger, a New York-based chef who set out to develop one-bowl meals that are all the rage today—but in vegetarian form. The possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.

Volger’s ramen explorations led him from a simple bowl of miso ramen to a summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense.

Volger also includes many tips, techniques, and base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.

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