Vietnamese food is such a vibrant cuisine. It is one of my favourites. It is homey and comfortable; yet, it can be so complex. Sometimes, it is hard to think outside of a bowl of pho noodles. Kim Thuy’s cookbook Secrets of my Vietnamese Kitchen shares beautiful storytelling with simple and wonderful recipes that are full of flavour and easy to make. Reading her cookbook is like reading the Joy Luck Club all over again.

Contents

• Fundamentals
• Soups
• Bowls and Stir-Fries
• Vegetables
• Grilled and Fried
• Slow Cooking
• Desserts and Snacks
• Vietnamese Food-Wine Pairings
• Vietnamese Food-Music Pairings

Recipes

There are over 50 delicious easy to make recipes to choose from in Secrets From My Vietnamese Kitchen. Every meal is an opportunity to show how and to be grateful for those who sit down and eat with us.

My favourite recipes that I’ve bookmarked include:

• Garlic Beef Stir Fry – Bo Xao
• Caramel Pork – Thit Ram
• Stuffed Squash Soup – Canh Bau
• Soursop Smoothie – Sinh To Mang Cau
• Vietnamese Meatloaf – Thit Chung Trung
• Fried Lemongrass Fish – Ca Chien Sa
• Salmon Steaks two-ay – Ca Chien
• Nathalie’s Matcha Tea Cookies

Tested Recipes

A hot bowl of soup always seems fitting no matter the season. A hot bowl of soup is warming in the winter. While a bowl of sweet and sour soup is cooling in the summer. The longer you let the flavours infuse, the better the soup is.

SECRETS FROM MY VIETNAMESE KITCHEN BY KIM THUY | COOKBOOK REVIEW

• Author: Kim Thuy
• Prep Time: 20
• Cook Time: 45
• Total Time: 1 hour 5 minutes
• Yield: 4 to 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vietnamese

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Ingredients

• 3 Tbsp (75 g) tamarind paste 3/4 cup (180 mL) boiling water 6 cups (1.5 L) water
• 3 Tbsp (45 mL) fish sauce
• 11/4 lb (560 g) tilapia fillets (or another
• firm-fleshed fish)
• 1/4 fresh pineapple, peeled and cored 2 ripe tomatoes, cut into quarters 8 to 10 fresh okra, sliced
• 1 stalk taro, peeled and sliced
• Salt and freshly ground black pepper
• 11/2 cups (150 g) bean sprouts
• 1 bunch rice paddy herbs, coarsely chopped 1 bunch fresh cilantro, coarsely chopped Fried onions or garlic, to taste
• Bird’s eye chili, thinly sliced, for serving Fish sauce dressing, for serving (p. 23)

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Instructions

1. Spoon the tamarind paste into a bowl and cover with the boiling water. Let stand for 15 minutes.
2. Pour the 6 cups (1.5 L) water into a stockpot, then add the fish sauce.
3. Pour the tamarind paste and water mixture through a sieve into the stockpot. With a spoon, press down on the tamarind flesh to extract as much pulp as possible. Discard the seeds and residual pulp.
4. Stir to combine and bring to a boil.
5. Add the fish fillets to the broth and cook for 5 minutes. Remove the fish and reserve.
6. Slice the pineapple lengthwise, then cut each piece into 1/2-inch (1.2 cm) thick slices.
7. Add the pineapple and tomatoes to the broth and bring back to a boil.
8. Add the okra and taro, lightly season with salt and pepper, and keep cooking for 2 minutes.
9. Add the fish back to the pot, then stir in the bean sprouts, rice paddy herbs and cilantro. Bring back to a simmer, then remove from heat.
10. Serve piping hot, sprinkled with fried onions or garlic, with bowls of bird’s eye chili and fish sauce dressing to dip the fish in.

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Notes

• The longer you let the flavours infuse, the better the soup is. You can prepare it hours in advance and reheat it when you’re ready to serve.
• Garnish with reserved cilantro and green onions just before serving.

 

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Acknowledgement

Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Bookshelf Worthy?

This cookbook is a gem and every meal is so homey and comforting. Although some recipes take time to digest and perfect, but I would recommend this to anyone looking to bring more flavours to their kitchen.

Where to Purchase?

Amazon

From The Official Press Release

In this unique and inviting introduction to a vibrant cuisine, Secrets from My Vietnamese Kitchen offers more than 50 easy-to-make recipes from bestselling novelist and former restaurateur Kim Thúy. Seven extraordinary women, Kim joined by her mother and five aunts, share their stories and their culinary secrets, accompanied by stunning photographs, charming descriptions and evocative extracts from Kim’s novels.

Between careers as a lawyer and an acclaimed novelist, Kim Thúy ran a celebrated restaurant called Ru de Nam in Montreal. Now, in her first cookbook, Kim combines her beautiful storytelling style with simple and wonderful recipes that are full of flavour: surprising yet comforting, and easy enough for every day. Welcoming us into her close-knit circle, she introduces us to her mother and five aunts, each with her story, each with her secrets, told through the food of the country they had to leave, Vietnam.

Starting with easily-prepared base ingredients of sauces, quick pickled vegetables and toasted rice flour, we move on to soups, sautés, vegetables, grilled foods, desserts and more. Sample recipes include Stuffed Squash Soup; Vermicelli Bowls; Caramel Pork; Calamari, Pork and Pineapple Stir-fry; Fried Lemongrass Fish; and Vietnamese Tapioca and Banana. Also, in collaboration with sommelier Michelle Bouffard, Kim suggests wine pairings for these Vietnamese dishes.

Kim says that Vietnamese often display their affection more easily with food than with words. This exquisite book deliciously demonstrates that every meal is an opportunity to show love, and to be grateful for those who sit down to eat with us.

ABOUT THE AUTHOR

 
Born in Saigon in 1968, KIM THÚY left Vietnam with the boat people at the age of ten and settled with her family in Quebec. A graduate in translation and law, she has worked as a seamstress, interpreter, lawyer, restaurant owner, and commentator on radio and television. She lives in Montreal and devotes herself to writing. SHEILA FISCHMAN is the award-winning translator of some 150 contemporary novels from Quebec. In 2008 she was awarded the Molson Prize in the Arts. She is a Member of the Order of Canada and a chevalier of the Ordre national du Québec. She lives in Montreal. MARIE ASSELIN is a food writer, translator, recipe developer, stylist, and culinary teacher who is based in Montreal.

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Modern Lunch totally has me rethinking about lunch! With over 100 recipes for assembling the midday meal, Lunch has become our favourite meal of the day! Allison has so many mouth-watering recipes and vibrant photographs that even just flipping thru the pages has me salivating! Most of all, I love her vegetable-forward meals that won’t weigh you down! I’m so thankful for Penguin Random House Canada sending me Allison’s new cookbook for a review!

Contents

• Lunch to go: meals in jars, soups and stews
• Lunch at home: plates and bowls; salads and substances
• Sharing lunch on the weekend: platters, brunch for lunch; picnic baskets
• Make lunch special: modern lunch club, lunchbox treasures,
• Lunch Larder: modern meal prep stables, gear guide,

Recipes

There are over 100 delicious recipes to choose from. They are short little love notes, concise and non-fussy. I love the bright and vivid food photography that makes you WANT it, like,  now!

My favourite recipes that I’ve bookmarked include:

• Turkish Poached Eggs
• Cold Noodle Salad
• Just-Add-Water Miso, Sweet Potato, and Soba Ramen
• Sweet Potato, Chard, and Smoked Cheddar Frittata
• Meze
• Farro, Beet, Asparagus, and Watercress Picnic Salad

Tested Recipes

One my of favourite food things I discovered on one of my many trips to Portland, was the deliciously of a well-created. well-nourished lunch bowl. Like Allison, it became my “Happy Place” and an “expression of modern healthy eating that I believe anyone can get behind.”

California Lunch Bowl Recipe

• Author: Allison Day
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: lunch bowl
• Method: lunch bowl
• Cuisine: pacific northwest

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While writing this book, I finally ventured to California, and it became a new “happy place” for me. Gjusta, a bakery and restaurant in Venice Beach, California, has a grain bowl that played with temperature, texture, and flavour in a way I’d never experienced before and needed to recreate immediately upon my return home. The soft egg in this bowl, like the one I enjoyed at Gjusta, marries with the lightest, clearest dressing for an expression of modern healthy eating that I believe anyone can get behind.

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Ingredients

• 1 Tbsp distilled white vinegar
• 2 large eggs
• 2 cups cooked brown rice (page 241) or quinoa (page 242), preferably warm
• 2 cups shredded romaine lettuce
• 1⁄4 bulb fennel, shaved
• 1 avocado, halved, peeled, and sliced
• 2 Tbsp extra-virgin olive oil 1 Tbsp balsamic vinegar Salt
• Ground black pepper
• 1 tsp minced fresh red Thai chili
• 2 Tbsp dukkah (page 168)
• 1⁄4 cup chopped fresh cilantro

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Instructions

1. For the poached eggs, fill a small skillet two-thirds full of water. Add the white vinegar, bring the water to a boil, and crack in the eggs. Immediately remove from the heat and cover for 7 minutes. If you are taking this to go, use a hard-boiled egg (page 238) instead of a poached egg.
2. To assemble, to serving bowls, add the rice, romaine, fennel, and avocado. Season with the olive oil, balsamic vinegar, salt and pepper to taste, and chili. Top with the dukkah and cilantro. Remove the egg from the water with a slotted spoon, draining as much water as possible; place on top of the rice. Toss, allowing the yolk to become part of the dressing, and enjoy. If you are packing this to go, assemble your bowl in a container replacing the poached egg with a peeled hard-boiled egg. Seal and refrigerate until you are ready to take it with you, and keep it refrigerated at work or chilled with a cooler pack until you are ready to eat.

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Notes

KEEP SLICED AVOCADO FRESH
To keep avocado from browning, concentrate the olive oil and balsamic vinegar on the avocado flesh, and then sprinkle dukkah over top to cover. This assembly trick keeps oxidation to a minimum.

Keywords: california, lunch bowl, avocado, soft egg, healthy, rice bowl, vegetarian bowl, buddha bowl

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Acknowledgement

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Bookshelf Worthy?

Absolutely! The no fuss, healthy recipes are easy to make. I love there is more than one way to meal-prep your lunch (which can also easily be used for dinner). There are lots of helpful tips to help you save time too!

Where to Purchase?

Amazon

Title:Modern Lunch: +100 Recipes For Assembling The New Midday MealFormat:HardcoverDimensions:264 pages, 9.28 × 7.7 × 0.97 inPublished:March 5, 2019Publisher:Appetite by Random HouseLanguage:English
The following ISBNs are associated with this title:

ISBN – 10:0147531004

ISBN – 13:9780147531001

From The Official Press Release

From acclaimed cookbook author and award-winning blogger Allison Day comes Modern Lunch, a collection of 100 recipes that celebrate the midday meal.

Modern Lunch is the new lunchtime hero for time-strapped, budget-conscious, and salad-fatigued people everywhere. Focusing on healthy, quick–and, yes, Instagrammable–recipes, Allison takes readers on a feasting journey inspired by fresh flavors and ingredients, her travels, and minimal effort. Meals in jars and adult-appropriate lunchboxes will actually make you look forward to lunch now, especially when recipes like Chicken and Cucumber Ribbon Salad with Peanut Butter Vinaigrette, Tomato Sourdough Soup with Cacio e Pepe Socca Triangles, and Walnut-Crusted Avocado, Feta, and Eggs with Pesto Rice are waiting for you. Find inspiration for delicious lunches to eat at home, too, like Greek Chopped Salad with Crispy Peppercorn Salmon, and a new take on the classic ploughman’s lunch. Spend weekends with friends gathered around easy-to-assemble platters and picnic baskets, and enjoy homemade brunches that rival any restaurant’s. And, if you’re someone who likes to improvise, Allison shares her staple recipes and tried-and-tested strategies for mastering meal prep, as well as ideas and combinations for quick, on-the-fly lunches that encourage creativity but promise satisfaction–even if you have to dine at your desk.

With dazzling recipes and photography, and smart tips on hacking the lunchtime game, Modern Lunch proves that a delicious, exciting, and inventive lunch can be achievable for any appetite, wallet, and busy schedule–and maybe even spark a little office envy.

ABOUT THE AUTHOR

 
ALLISON DAY is a cookbook author, writer, editor, food stylist, and creator of the Taste Canada award-winning food blog Yummy Beet. Allison’s third cookbook, Modern Lunch (Appetite, Penguin Random House Canada) will be released in the spring of 2019. Her first cookbook, Whole Bowls, and single-subject second cookbook, Purely Pumpkin, are both out now. She’s contributed to and been featured in The New York Times, Chicago Tribune, Vegetarian Times, Food Network Canada, SHAPE, FLARE, and more. Allison lives in Ontario, Canada and London, United Kingdom

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Double-Steamed Snow Pear with Fritillaria Bulb Recipe 川貝燉雪梨 is one of my go-to recipes whenever I am sick or can’t get rid of the nagging persistent cough that just won’t go away. For anyone who hates taking medicine,  pills or cough syrup, this natural Chinese Medicinal Food Therapy is for you! There is no downside like drowsiness or disgusting tastes of cough syrups. This recipe tastes much like a dessert. It is perfect for anyone suffering from seasonal coughs because it goes down easy and simply gives your throat and lungs a much need giant hug! This dessert soup will help you soothe and reduce swelling, nourish lungs, clear phlegm and reduce heat.

咳個不停: 川貝有化痰止咳、清熱潤燥、消腫散結功效，川貝由於性微寒, 只適用於治療熱咳、燥咳，如乾咳或痰黃，或口乾舌燥等症狀

This food therapy is easy to make and can be made without added sugar. The addition of rock sugar is to help mask the slightly bitter taste from Fritillaria Bulb 川貝. Fritillaria Bulb can be purchased at your local Chinese herbal store in bulb or powder form.

What is Fritillaria Bulb?

Fritillaria is a type of perennial, bulbous flowering plants belonging to the lily family. It is found in temperate regions in the Northern hemisphere. There are many species of Fritillaria that are toxic. Yellow Himalayan fritillary (Fritillaria cirrhosa) is commonly used in Traditional Chinese Medicine to treat respiratory conditions. Fritillaria has a bitter, sweet, and slightly cold nature.

Fritillaria are used in TCM to treat respiratory conditions connected to the lungs.

• Asthma
• Bronchitis
• Cough
• Hypertension
• Pneumonia
• Swelling
• Tuberculosis

Many of the medicinal applications of fritillaria are connected to the lungs. In traditional Chinese medicine, Fritillaria is known for its ability to eliminate and decrease the production of phlegm and mucus by cooling and moistening the lungs, as well as reducing inflammation. Fritillaria also has potent antitussive properties providing relief from coughs.

咳個不停，很多人會食用川貝. 川貝有化痰止咳、清熱潤燥作用，配上百合和雪梨，滋養潤肺.

How To Select and Buy Fritillaria Bulb 如何選擇和購買靓川贝

I suggest buying whole grain when selecting and buying Fritillaria compared to purchasing the powder form. It is easier to distinguish whether it is genuine. The original Fritillaria Bulb typically is spherical shaped and has a diameter of 2mm. The shape of the Chuanbei is structure with a large flap hugging a smaller flap. If you look closely, the middle it has the shape of a crescent moon.

Pre-polished Fritillaria Bulb original color is light brown. Most market Fritillaria is treated and bleached to be pearly white. Coffee brownish yellow colored Fritillaria Bulb has become harder to buy, so it is very important to soak it in water to remove impurities before consuming. Also Pingbei 平貝 is cheaper than Chuanbei 川貝.

Double-Steamed Snow Pear with Fritillaria Bulb Recipe | 川貝燉雪梨

• Author: Nancy
• Prep Time: 10 mins
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 1 serving 1x
• Category: Dessert, Medicinal
• Method: Double Steamed, InstantPot
• Cuisine: Chinese

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Double-Steamed Snow Pear with Fritillaria Bulb Recipe | 川貝燉雪梨 This Chinese Medicinal food therapy is perfect for seasonal coughs that are persistent . This delicious and easy to make recipe will help you soothe and reduce swelling, nourish lungs, clear phlegm and reduce heat.

咳個不停: 川貝有化痰止咳、清熱潤燥、消腫散結功效，川貝由於性微寒, 只適用於治療熱咳、燥咳，如乾咳或痰黃，或口乾舌燥等症狀

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Ingredients

• 19 grams Fritillaria Bulb 川貝 (1/2 兩)
• 1 Snow Pear (peeled, core removed, diced or sliced)
• 50 grams Rock Sugar (approx 2 medium sized rocks)
• 2 Fresh Lily Bulbs 鮮百合 (optional)

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Instructions

• Wash the Fritillaria Bulb 川貝 and soak in water for approximately to remove impurities.
• Rinse Fritillaria Bulb 川貝 and add to small ramekin.
• Wash, peel and remove core from the snow pear. Either dice or slice and place into ramekin.
• Do not add water.
• Cover ramekin with lid
• Place wire rack into InstantPot and add approximately 1 cup of water to the bottom.
  Place ramekin on top of wire rack.
• Set InstantPot to manual high pressure for 1 hour.

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Notes

If you do not have an InstantPot, the same results can be achieved over stove top in a pot for 2 hours. Make sure you cover the small ramekin with a lid to maintain pressure and heat.

Keywords: Double Steamed, InstantPot, Recipe, Dessert, Double-Steamed, Snow Pear, Fritillaria Bulb, 川貝燉雪梨, Chinese Medicinal, food therapy, 雪梨、百合、川貝, 川貝母粉、冰糖, 燉盅

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As the weather gets colder, I crave hearty, stew like dishes. Chicken Cacciatore is the perfect rustic poultry-vegetable ‘hunter’s stew.’ Making chicken cacciatore is super easy and it pairs great with rice, grains or pasta. And I love that it is filled with lots of delicious heirloom tomatoes. For this recipe, we’ve partnered with Fraser Valley Specialty Poultry (@fraservalleyspecialtypoultry), Buy BC (@eatdrinkbuybc) and Chef Clement Chan  of Torafuku (@clementkitchan) on a very special project called “Cook Poultry Like A Pro.” #cookpoultrylikeapro #buybc

The key concept to the “Cook Poultry Like A Pro” is to raise awareness to support Buy BC Poultry For Freshness & Quality, Like the Pros Do! There are many benefits of buying high quality ethically and sustainably raised products that are raised locally here in British Columbia. “This province-wide networking event brings together chefs, farmers and food producers from across British Columbia to create more opportunities to bring BC food to plates around the province.” Not only are you buying fresh, in-season products but you are also supporting BC’s agriculture sector! #EatDrinkLocal #BuyBC #BCTastesBetter

The “Cook Poultry Like A Pro” project includes five dishes that were created by five different local celebrity chefs. Four food bloggers, like myself, will recreate these dishes at home. For this project, I choose the Chicken Cacciatore recipe from Clement Chan because I love his incorporation of Asian flavours in this classic rustic Italian dish. Something I often do when I’m at home too!

Meet The Five Celebrity Chef Recipes

• Chicken Cacciatore by Chef Clement Chan (Torafuku)
• Whole Roasted Chicken by Chef Alex Hon (West)
• Whole Roasted Duck by Chef Trevor Bird (Fable Kitchen)
• Roasted Squab by Chef Connor Sperling (Boulevard Kitchen & Oyster Bar)
• Roasted Goose by Chef David Hawksworth (Hawksworth Restaurant, Nightingale, and Bel Café)

When it comes to grocery shopping, we usually don’t like stocking more than 2 day’s worth. I love shopping at local farmers market and when it comes to poultry, I highly recommend Buy BC Poultry for freshness and quality, like the pros do! Fraser Valley Specialty Poultry are organic and raised without the use of antibiotics. The products are also available at The Farm Store in Chilliwack and at the following locations listed on their website.

Follow along our recipe below and also entered the online contest and vote for “The Recipe You Want to Challenge the Most.“

Sometimes when you order Chicken Cacciatore at restaurants, a lot of times it tends to have an overly sweet sauce with a overcooked piece of chicken. For Clement’s Hunter’s Stew we used both chicken leg quarters (bone-in) and full chicken wings. This is perfect because I’m a dark meat kind of girl and definitely a wings fan! The use of thighs will give this dish the needed juiciness.

After I removed the legs quarters and wings, I saved the remaining meat cuts and carcass to make a pot of nourishing Chinese soup.

To make the brine, in a small pot, toast coriander and cumin until fragrant. Add water, salt, sugar and bay leaf and bring up to a simmer. Strain the brine to a container and add ice so the brining water cools down and doesn’t cook the chicken when you place the chicken into the liquid. Allow the chicken to marinade for 2 hours in the fridge.

Meanwhile the chicken is being marinated, rough chop your vegetables. This is rustic cooking. I love that you don’t have to worry about size or anything else. Chicken Cacciatore in Northern Italy includes onions, carrots and celery. In the South, anchovies, olives and chili peppers are often used. Clement Chan version, incorporates bonito flakes, dashi, yuzu peel and also uses sake to deglaze the pan.

Fold in canned tomatoes, fresh heirloom tomatoes and jubilee cherry tomatoes. Add in peppers, mushrooms and organic baby carrots.

Pin the above image to your Comfort Meal recipe board to bookmark this page. We are so excited to share delicious recipes with you!

more: INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | MOTT 32 卅二公館 | Torafuku Summer Menu | PIG TROTTER WITH BLACK VINEGAR AND GINGER RECIPE 豬腳薑醋

Disclaimer: this post is sponsored by Fraser Valley Specialty Poultry and may contain affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.. All opinions are my own. 

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