Vietnamese Home Cooking by Charles Phan Recipes and Excerpt PDF Free
Vietnamese Home Cooking by Charles Phan Recipes and Excerpt PDF Free
ETNAME
SEHOMECOOKI
NG
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Contents
Charles Phan
Chef-Owner, The Slanted Door
with Jessica Battilana
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Contents
Stir-Frying Grilling
128 Broccoli with Beech Mushrooms 154 Grilled Pork Chops with Sweet
and Roasted Chile Paste Lemongrass Marinade
129 Bok Choy with Baby Shiitake Mushrooms 156 Pork-Stuffed Squid with Spicy Tomato Sauce
129 Spinach with Caramelized Shallots 158 Clams with Crispy Pork Belly and Thai Basil
131 Gulf Shrimp and Sing Qua Stir-Fry 161 Grilled Whole Fish
132 Squid with Tomato and Pickled Mustard Greens 162 Chicken Satay with Peanut Sauce
134 Black Bass with Yellow Chives and Bean Sprouts 164 Grilled Five-Spice Chicken with Tamarind Sauce
136 Scrambled Eggs and Pork 165 Spicy Mango Salad
137 Water Spinach with Shrimp Paste 165 Pomelo Salad
138 Lemongrass Chicken 166 Rice Clay Pot with Chicken and Chinese Sausage
140 Bo Luc Lac: Shaking Beef 168 Roasted Eggplant and Leek Salad
143 Beef Bavette with Tomatoes and 170 Vermicelli (Bun) Bowls
Thick-Cut Potatoes 171 Grilled Sweet Potatoes with Cilantro,
144 Fried Rice Scallions, and Lime
146 Wok-Fried Noodles with Beef and Bok Choy 171 Simple Grilled Shrimp
147 Crispy Egg Noodles with Seafood
148 Mix-and-Match Wok-Fried Noodles
Glossary
202 Ingredients
214 Condiments
216 Acknowledgements
218 Index
Contents
1. 4.
In a bowl, combine the When you are ready to
lemongrass, garlic, salt, cook the meat, remove it
coriander, and pepper from the refrigerator and
and stir to mix. Add the bring it to room tempera-
oil and stir until a thick ture. Preheat the oven
paste forms. Set aside. to 325°F.
Street Food
2. 5.
Place the pork loin on a Roast the pork for
cutting board. Beginning about 1¼ hours, until
at one end of the loin, an instant-read ther-
make a horizontal cut mometer inserted into
about 1-inch deep. Con- the thickest part of the
tinue cutting the length shoulder registers 140°F.
of the loin. Then, return Transfer the shoulder to
to the start of the cut and a platter and tent with
deepen the cut, pulling aluminum foil.
back the meat as you go,
until the pork loin opens 6.
like a magazine. Do not cut If serving the pork hot
all the way through. as a main course, let rest
for about 30 minutes
3. then slice the shoulder
Spread three-quarters and serve. If you’re plan-
of the spice mixture on ning to use the pork for
the top of the pork and sandwiches, let cool com-
then roll the pork into a pletely before slicing.
tight cylinder, securing
it at 3-inch intervals with
butcher’s twine. Rub the
remaining mixture on the
outside of the meat. Place
the meat on a rimmed bak-
ing sheet, cover loosely
with plastic wrap, and
refrigerate for at least
8 hours.
55
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will be difficult to chew (page 55) and Mama’s sandwich, but it won’t be
and you’ll tear up the Meatballs (page 52), which a bánh mì. Two more tips:
roof of your mouth. This makes a saucy, messy, spread both cut sides of
is a case when you don’t Sloppy Joe–like sandwich. each roll with a little
want to use the fanciest mayonnaise to ensure the
artisanal country loaf or sandwich isn’t dry, and
the crustiest baguette. finish it with a drizzle of
A toasted supermarket Golden Mountain or Maggi
baguette, a bolillo (a tor- seasoning sauce (page 214).
pedo-shaped Mexican roll),
or a roll that you find in
an Asian market is your
best best. Split the roll
lengthwise and pull out
most of the bread guts.
This will ensure that your
sandwich isn’t too doughy
and that you can get your
mouth around it.
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1. 2. 3.
Combine the pepper- In a small saucepan, Stir in the red pep-
corns and annatto seeds combine the shallots per flakes and the
in a spice grinder (or and oil over medium peppercorn-annatto
use a mortar and pestle) heat and cook, stirring mixture, mixing well.
and grind coarsely. Set frequently, for about Add the wine, sugar,
aside. 6 minutes, until the and soy sauce and con-
shallots are light gold. tinue cooking, stirring,
Add the garlic and cook, for 1 minute longer.
stirring frequently, Remove from the heat
for about 4 minutes and let cool completely.
longer, until the garlic Use immediately, or
and shallot are lightly transfer to an airtight
browned. container and refriger-
Braising
ate for up to 3 months.
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ISBN: 978-1-60774-053-7
eISBN: 978-1-60774-385-9
Printed in China
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