My family's recipes, written down at last — 56 pages of the Vietnamese food I grew up eating, taught the way my dad taught me: salty, sweet, garlic, heat, balanced by tasting, not measuring. From the fish sauce that runs the whole book to a twelve-hour phở.
Everything in here is real — the dishes my family actually makes, including the shortcuts, the store-bought buns, the rotisserie chickens, and the fish sauce that ends up on frozen pizza. The ratios are starting points, doorways, never destinations: the recipe is your first attempt; your tongue does the rest.
Almost everything starts from the same idea — salty, sweet, garlic, heat. Learn the sauces first and the rest of the book opens up.
The sauces that run the whole book — starting with the fish sauce my dad made at the same counter where he taught me to cook.
Fresh rolls the way we make them at home — and the rolling technique that stops them falling apart.
Rice-noodle bowls built to balance — herbs, protein, pickles, and the dressing that ties it together.
The weeknight backbone — the dishes my family actually eats over a pot of rice.
The crispy ones — including which shortcuts are worth it and which aren't.
Store-bought bread, homemade everything else — a sandwich that doesn't apologize.
The twelve-hour one. Worth every hour, and the book walks you through all of them.
The cook behind this book also builds free browser tools for the kitchen — a recipe scaler, a brine calculator, a pull-temp calculator, and more. No signup, no ads, no data collection.
Free kitchen tools → More books from the studio →