Ebook The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles, by Andrea Nguyen
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The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles, by Andrea Nguyen
Ebook The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles, by Andrea Nguyen
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Review
“Andrea Nguyen has done the English-speaking world a tremendous favor with this book, the most authoritative guide to pho I've ever seen. It dispels rumors, tells truths, and thoughtfully chronicles Vietnam's rich but underexplored soup culture. Andrea lays out the facts about pho in a way that makes you slurp them down, and then chases the lessons with a stack of recipes that will send you directly to the kitchen. The marriage of purpose and passion that she's brought to this book is a rare thing.”- DAVID CHANG, coauthor of Momofuku and cofounder of Lucky Peach “Andrea Nguyen is the world’s greatest expert in Vietnamese cooking. Her latest book is a stunning and comprehensive guide to pho, that country’s most delicious food. Everything you ever wanted to know about pho is here: how to make it, how to eat it, its history, its regional variations—and so much more. All lovers of Asian food need to own this most extraordinary book.”- JAMES OSELAND, author Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore “Andrea Nguyen is the kind of writer who doesn’t just show you how to follow her recipes, she also teaches you how to be a better cook. This book is a fantastic example. You’ll learn how to make delicious pho while also gaining a whole new sensibility around an unfamiliar pantry. Buy this book. Cook from it. You'll end up a far better cook than you were before.”- PIM TECHAMUANVIVIT, proprietress of Kin Khao "Nguyen’s recipes are a cook’s dream: well tested, easy to follow, and written in a friendly, conversational style. This is not unique to The Pho Cookbook; cooking from any of Nguyen’s books is like listening to an incredibly patient friend explain a recipe over the telephone."- Lucky Peach"Nguyen is a master teacher when it comes Vietnam’s national dish, and in her new book she provides meticulously clear instructions for every imaginable variety—we recommend you cook through every chapter."- Food & Wine"With the same clarity and care displayed in her previous books, Nguyen guides even the nervous first-time pho navigator to slurp-worthy success."- NPR.org, Best Books of 2017"Great for: Pho addicts or home cooks enamored with fragrant broths and Vietnamese comfort food."- Bay Area News Group"For lovers of pho, the hearty and delicious Vietnamese noodle soup, this is a wonderfully approachable guide to making your own at home."- NPR's Here & Now Best Cookbooks of 2017
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About the Author
ANDREA NGUYEN is an author, teacher, and consultant based in the San Francisco Bay Area. Born in Vietman, she came to the United States at the age of six. Her first book, a children’s book, chronicles that journey. She has written a number of acclaimed cookbooks, including Into the Vietnamese Kitchen, Asian Dumplings, and The Banh Mi Handbook. Her food writing has appeared in the Wall Street Journal, Cooking Light, Lucky Peach, Saveur, and Rodale’s Organic Life, where she is a contributing editor.
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Product details
Hardcover: 168 pages
Publisher: Ten Speed Press (February 7, 2017)
Language: English
ISBN-10: 1607749580
ISBN-13: 978-1607749585
Product Dimensions:
8.2 x 0.7 x 9.3 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
138 customer reviews
Amazon Best Sellers Rank:
#7,982 in Books (See Top 100 in Books)
I really like pho so I had been thinking about learning to make it. I searched for recipes, but didn't find them very helpful. I looked for a book on Amazon and found this one. I bought it two weeks ago. It has a lot of great information, not just recipes. The recipes and tips are detailed and easy to follow. The photos are great. Last week I made the easy version of chicken pho. It was delicious. Tonight I made the adventurous version of beef pho. It was very delicious! I was able to find all the ingredients I needed here in Des Moines, IA, except for black cardamom. So I bought that on Amazon. I bought Trung Nguyen coffee on Amazon. It makes excellent Vietnamese iced coffee. I highly recommend this book for a beginner like me!
I am a lover of soup. I am also drawn by all the flavors of Vietnamese cooking. So, there was no way I was passing up a single-themed recipe book on pho. So glad that this book delighted me! So glad it exceeded my expectations!Just turning the introductory pages of this book, my senses were teased by the beautiful pictures, both action and still shots. (And there is a full page picture for every main recipe.) Pictures are colorful and vibrant—mouthwatering, too!Even an insert to help the reader correctly pronounce pho and a page on how to eat it.History of pho comes at the beginning of the book.One chapter covers thorough explanations and pictures of pho ingredients: Noodles, spices, aromatics, bottled seasonings, sweeteners, herbs and garnishes. You will learn to select the best bones and the proper cuts of meat.Plenty of helpful hints and tips. Do you ever read instructions and wonder why certain techniques or extra steps are included—and been left wondering? That will not happen with these recipes. You will learn how and why to char ginger and onions/shallots and parboil bones.There are simple and quick pho recipes, meatless pho, pressure cooker pho and classic recipes.Ingredients are not hard to find in well-stocked larger grocery stores. Of course, being near to an Asian market is helpful. But chicken, beef and pork meat and bones can be found almost everywhere. (But certain lamb cuts and bones, for instance, are harder for me to find at a regular grocery store in central and southern Texas, and an Asian market helps with that.)Be aware that ingredient lists can be somewhat long. Do not let that daunt you! Prep work is easy and not time consuming. I have learned that gathering up ingredients gets to be less and less of a chore the more often I do it. If you make pho often enough, the shelf ingredients will migrate together and you won’t be wasting time gathering them from here and there. Just get past that initial long list and it will soon become second nature.Each recipe provides the name of the pho in both Vietnamese and English. There is a short and interesting introduction and the reader will see approximate times for preparation. Recipes serve from 2 to 6, with most recipes serving 4 diners. Ingredient lists are concise and include both Imperial and Metric measurements. Instructions are broken into spaced paragraphs which help re-direct the eyes to where one left off. Instructions make sense and won’t leave an inexperienced cook wondering how to proceed.I do use both a large and a small pressure cooker on occasion, so I found an entire page discussion of the virtues of a pressure cooker vs. a stockpot to be quite interesting. (My point here, again, is that valuable and worthwhile tips and hints are included in this book.)I especially liked the chapter “Adventurous Phoâ€. It is designed to remind the reader that making pho is a creative process, and a recipe in a book is just a foundation, or a jumping off place, for experimentation. In this chapter there is a seafood pho and a lamb pho. One for rotisserie chicken, too! There are a few fried rice and fat rice recipes and a banh mi.There are also recipes for appropriate dipping sauces, bowl add-ins, fried bread sticks and a helpful pho spice blend. I was happy to see a recipe for homemade hoisin, a chile sauce and a sate sauce.Pho is more that noodles in broth. There is a chapter that contains a few stir-fried recipes, some pan fried recipes and deep fried dishes.A final chapter is all about pho sides: Pot stickers, salads, slaw, rice paper rolls, more sauces, drinks. Even a Pho Michelada!*I received a temporary download of this book from the publisher months before publication, so I have been working with it for quite a while. As you can see from the "Verified Purchase" tag up top of my review, I liked this book so much that I bought a hard copy to always have at hand.
I never had pho until I was in my early 30s. Once I had it - it became this weird obsession for me. I craved it all the time and ate it all the time. Then, feeling that I was a competent cook, I decided I need to learn how to make pho. But every recipe I tried lacked something I couldn't quite put my finger on. I purchased this cookbook and everything changed. This isn't just a cookbook, it's a beautiful history of pho and a detailed look at every, single aspect of making pho. I ended up reading this from cover to cover like a book - it is so GORGEOUS in every way and so enlightening. I cannot tell you how many times I read something and went, "ohhhhhhhhhhhhhhhhhhhhhh". She explains things so clearly that you can't NOT succeed. And yeah - her recipes are AMAZING. I am making her pressure cooker chicken pho as we speak for my sick family. If you are looking for a thorough explanation of all things pho, and delicious recipes to boot- this is the book for you.
The Pho recipes in the book are fantastic and completely practical to accomplish. Like any other long cooking recipe, the traditional approaches are a great thing to make when you are doing other tasks in the kitchen or house. After some initial prep time and a flurry of activity prior to serving, most of the time is boiling. Nice tips on achieving flavorful magically-seasoned clear broth. With making the traditional chicken Pho one ends up with a lot of juicy dark meat shredded chicken for other recipes. Now I'm considering a pressure cooker.
Wonderful cookbook – – we've already made three Phos and all were delicious. Andrea is a great writer; recipes are delicious, but also very clear and easy to follow. In addition the cookbook has great photographs, which I love . This is my third cookbook of hers, and all are outstanding
I wanted to learn how to make Pho. This cookbook quite clearly and simply, takes you through the process to make excellent pho. Very well written. Once you understand, the broth is what makes Pho, all the pieces fall easily into place. The cookbook also contains excellent sauces and side dishes. Since buying this cookbook, I’ve also gone to the author’s website which also contains a wealth of good onfo.
This book might be all you need on your cookbook shelf if Vietnamese cooking, spices, rich yet light meals are among your favorites. From easy to complex these recipes and the commentary will satisfy and educate. Everything was perfect with process and "delivery", too.
Excellent introduction to preparing and experiencing Pho at home. We have been preparing different types of Pho at home for nearly a decade, one of my grandson's favorite meals. This book will introduce the concepts and the all important preparation of the soup broth, noodles, different proteins, and the introduction of different flavors in selected herbs and condiments. The book also includes many suggestions for more advanced preparation.
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