Bobby Chinn’s Vietnamese Food
Bobby Chinn’s Vietnamese Food by Bobby Chinn, published by Conran Octopus in 2013, offers an exploration of the vibrant and diverse world of Vietnamese cuisine. This edition, comprising 224 pages, presents a collection of over 100 recipes that highlight the fresh and clean flavors characteristic of this culinary tradition. Chinn, a well-known restaurateur based in Hanoi and London, shares his insights into the exciting array of native dishes, from traditional snacks and street foods to his unique restaurant creations.
Readers will find a comprehensive guide to Vietnamese ingredients, along with essential building blocks such as sauces and stocks that underpin Chinn’s recipes. The book is interspersed with personal anecdotes and kitchen tales, providing context and depth to the culinary journey. Bobby Chinn’s Vietnamese Food serves not only as a recipe book but also as an authentic guide to how Vietnamese food is enjoyed today, making it a valuable resource for anyone interested in cooking or learning about this regional cuisine.
Official synopsis Publisher
“What Bobby doesn’t know about Southeast Asian food is not worth knowing” – Anthony Bourdain
Renowned for subtle yet bold, fresh and clean flavours, Vietnamese food is at the height of its popularity. One of the most enthusiastic and respected exponents of modern Vietnamese cuisine is Hanoi and London-based restaurateur Bobby Chinn.
Bobby Chinn describes Vietnamese food as being as near to Nirvana as he can imagine – fresh clean flavours, light and healthy and incredibly diverse. Vietnamese Food explores the exciting array of native dishes, from snacks and street foods like the traditional rice noodle wraps, to his own restaurant dishes such as tamarind glazed crab cakes with chive flowers, and green tea smoked duck breasts with sticky rice parcels and baby bok choi.
The book includes over 100 recipes, in addition to a comprehensive section on Vietnamese ingredients and a guide to the building blocks of Bobby’s recipes – such as sauces and stocks – as well as being interspersed with Bobby’s foodie stories and kitchen tales such as his first experiences of running a kitchen and his off the wall tales of the more unusual dishes and ingredients.
Bobby Chinn’s Vietnamese Food is a true adventure story for the palate; from simple grilled chicken wings to Imperial spring rolls and his own fusion-style dishes, this is not just a recipe book but an authentic guide to Vietnamese food as it is eaten today.
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