Explore by Tags

Entries tagged with 'Vietnamese Home Cooking'

Charles Phan's Lemongrass Beef Stew

Serious Eats Kate Williams 2 comments

Braised short ribs are one of those no-brainer wintertime comfort foods. Easy to prep, slow to cook, and luscious to eat, the well-marbled cut of beef tastes great simmered in just about anything--from tomato-based Italian broths to beer and beef broth. In Charles Phan's Vietnamese Home Cooking, Phan presents a French-influenced stew laced with lemongrass, ginger, star anise, and Thai chiles. Alongside the short ribs, he braises (not-surprising) carrots and (more curious) daikon radish to add sweetness and texture to the beef. And a bonus? The brothy, rich sauce is wonderful on its own should you "accidentally" eat all of the beef out of the stew first More

Charles Phan's Spicy Soy Sauce

Serious Eats Kate Williams Post a comment

Charles Phan's spicy soy sauce is a primary ingredient in the dressing for his Roasted Eggplant and Leek Salad in Vietnamese Home Cooking. It could also serve as a pungent dipping sauce for any number of appetizers. More

Charles Phan's Roasted Eggplant and Leek Salad

Serious Eats Kate Williams 4 comments

The name "Roasted Eggplant and Leek Salad" in Charles Phan's Vietnamese Home Cooking is a bit of a misnomer. Yes, this dish has eggplant and leeks, but no, it is not a roasted salad. (Unless, of course, you count grilling as roasting.) If you happen to live in a wondrous state with no real winter (cough, California, cough), grilling in January is a non-issue. In other parts of the country, however, it may be necessary to bring the dish indoors and under a broiler. Either way, this silky smokey salad should go on your to-make list, stat--soft eggplant meets pleasantly squeaky leeks in a vibrant sauce of soy, chiles, and cilantro. What's not to love? More

Charles Phan's Black Bean-Glazed Pork Spareribs

Serious Eats Kate Williams 3 comments

The name "steamed ribs" may not be particularly appealing to many of you. Perhaps this fact is why Charles Phan left out the adjective when naming the Black Bean-Glazed Pork Spareribs in his cookbook, Vietnamese Home Cooking. But consider this: When cooked properly, steamed fish, dumplings, and vegetables take on a silky smooth and supple texture. Why not apply the technique to pork ribs? More

Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots

Serious Eats Kate Williams Post a comment

Phan's version is relatively simple; crisp green papaya slivers mingle with pickled carrots, fried tofu, cucumbers, and celery. A dressing of potent fish sauce, vinegar, garlic, and chiles brings the vegetables together, and then the whole caboodle is topped with fried shallots and roasted peanuts. You will, of course, have find a good way to julienne a giant papaya, pickle carrots, fry both tofu and shallots, and mix it all together before dinner. It is no last-minute side dish, but you'll be happy to have put in the time. More

Charles Phan's Pickled Carrots

Serious Eats Kate Williams Post a comment

Charles Phan's pickled carrots from Vietnamese Home Cooking make an appearance on his Green Papaya Salad, but they would also be welcome on many a sandwich (like a banh mi, perhaps?). More

Charles Phan's Flavored Fish Sauce

Serious Eats Kate Williams Post a comment

Use this fish sauce in salad dressings, like Charles Phan's Green Papaya Salad from Vietnamese Home Cooking, or on top of fish or chicken. More

Charles Phan's Fried Shallots

Serious Eats Kate Williams Post a comment

Charles Phan's twice-fried shallots (and resulting shallot oil) make frequent appearances in his cookbook Vietnamese Home Cooking, like in Hoi An Wontons and Green Papaya Salad. More

Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

Serious Eats Kate Williams Post a comment

As Charles Phan explains in Vietnamese Home Cooking, Chinese cuisine has a strong influence in certain places in Vietnam like the port town Hoi An. There, much of the food is a mash-up of cultures (including even Japan), so serving fried wontons is not a major leap, cuisine-wise. Phan's fried wontons use the same filling as his wonton soup--mainly shrimp, pork, mushrooms, and chestnuts--but here they are sealed like ravioli (no tricky folding!) and fried in canola oil. The richness of the dumplings is balanced by serving them with a spicy tomato sauce spiked with fish sauce. More

More Posts