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The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles
With this comprehensive cookbook, Vietnam’s most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach.
Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.
Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.
With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.
340 pages, Kindle Edition
First published February 7, 2017
545 people are currently reading
832 people want to read
About the author
Andrea Nguyen
13 books84 followersA bank examiner gone astray, Andrea Nguyen is living out her childhood dream of being a writer, editor, teacher, and consultant. Her impactful books—Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, and The Pho Cookbook—have been recognized by the James Beard Foundation, International Association of Culinary Professionals, and National Public Radio for their excellence. She edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert.
Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light, where she is a monthly columnist. She earned her bachelor’s and master’s degrees in finance and communication management from the University of Southern California and studied at the Chinese University of Hong Kong.
Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light, where she is a monthly columnist. She earned her bachelor’s and master’s degrees in finance and communication management from the University of Southern California and studied at the Chinese University of Hong Kong.
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Displaying 1 - 30 of 99 reviews
June 23, 2021
Update: I'm on my second bottle of Cholimex hot sauce already. I probably could use a dozen of this good stuff. The flavor is a little sweeter than Sriracha, and less vinegary. More Umami but probably because it has MSG.
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No recipe for bun bo Hue? Are you serious? 😢
I borrowed this book for the noodles; beef, and chicken. There are recipes for sandwiches, potstickers, rolls, and even drinks. This book could use more photos. There's not enough and I had to google to see what the food looks like.
One of the condiments for Pho is the hot sauce. I want to try the Vietnamese chili sauce "Cholimex Tuong Ot" as soon as there's a seller who sells 1-2 bottles. I saw half a dozen or 27 bottles on amazon. American Sriracha is easy to find and affordable, but it doesn't taste good. Try the original Thai Sriracha if you're into this sort of thing. I bookmarked a recipe for sate sauce (chili oil) cause it looks so yummy. I would like to try making it one day. Right now I have a jar of store-bought one and it tastes good.
Pho ingredients aren't difficult to find except certain types of bones (I couldn't find knuckles). I did leave out one herb, "black cardamon" is it really optional? This is the first time I added an apple when making Pho broth. I believe it adds sweetness and somewhat vibrant flavor. Also, my first Pho in an Instant Pot. I love this!! I can eat in an hour vs waiting all day! No, my broth isn't as yummy as Pho shop in town so I rather not wait all day for mine. It's kinda cool that I don't need to skim the gunk as the broth was clear when done. Win win!
--------------------
No recipe for bun bo Hue? Are you serious? 😢
I borrowed this book for the noodles; beef, and chicken. There are recipes for sandwiches, potstickers, rolls, and even drinks. This book could use more photos. There's not enough and I had to google to see what the food looks like.
One of the condiments for Pho is the hot sauce. I want to try the Vietnamese chili sauce "Cholimex Tuong Ot" as soon as there's a seller who sells 1-2 bottles. I saw half a dozen or 27 bottles on amazon. American Sriracha is easy to find and affordable, but it doesn't taste good. Try the original Thai Sriracha if you're into this sort of thing. I bookmarked a recipe for sate sauce (chili oil) cause it looks so yummy. I would like to try making it one day. Right now I have a jar of store-bought one and it tastes good.
Pho ingredients aren't difficult to find except certain types of bones (I couldn't find knuckles). I did leave out one herb, "black cardamon" is it really optional? This is the first time I added an apple when making Pho broth. I believe it adds sweetness and somewhat vibrant flavor. Also, my first Pho in an Instant Pot. I love this!! I can eat in an hour vs waiting all day! No, my broth isn't as yummy as Pho shop in town so I rather not wait all day for mine. It's kinda cool that I don't need to skim the gunk as the broth was clear when done. Win win!
January 21, 2024
What a delightful find, The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles. This is an informative book with not only the history of Vietnam, but documented with beautiful photographs. Having just read a jarring book about the America's time in Vietnam, I was drawn to this book. While there were wondeful receipes throughout the book, it just seemed like a lot of work and the difficulty of obtaining a lot of the ingredients. We are lucky to have a lot of Asian restaurants in our area, and I will probably be standing in line for my favorite pho soups. And the beautiful photography throughout the book was exquisite.
"A nationalistic satirist, Tu Mo wanted to convey Viet pride and people's desire for justice and self-determination.
Don't downgrade pho by labeling it a humble food. Even the city of Paris has to welcome pho. Compared to other international foods of note, it is delicious yet inexpensive and is often crowned the best. Living in this world without eating pho is foolish.
Upon death, the altar offerings should include it. Now go savor pho, or you shall crave it.
August 11, 2021
The PHO Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles is another outstanding cookbook from Ten Speed Press, like Food52 Mighty Salads: 60 New Ways to Turn Salad Into Dinner--And Make-Ahead Lunches, Too, which I reviewed recently.
I love to eat pho but usually mumble the word. Andrea Nguyen takes pity on us, and explains in her extended introduction What is Pho? how to say it in three ways according to meaning (fuh [the important one], faww and fuhh?) along with some of the surrounding history, politics and culture.
In the Pho Manual chapter she describes ingredients, equipment and dishware, and tips, tricks and techniques. It is just noodle soup, so that would more than get you going, but the Master Pho is full of delicious variations, including quick and pressure cooker versions, vegetarian and vegan, and the classics.
The Adventurous Pho chapter presents some creative new pho ideas, like Wok-Kissed Beef Pho, Chicken and Pho Fat Rice, and Beef Pho Banh Mi, to celebrate the other great Vietnamese contribution to foodie culture.
The fourth chapter, Pho Add-Ons presents embellishments and condiments, the fifth adds Stir-fried, Pan-Fried, and Deep-Fried Pho, and Chapter 6 is Pho Sidekicks, presenting morsels and salads and drinks, including the famous Vietnamese Iced Coffee with Condensed Milk.
The book is illustrated with beautiful pho-tographs, from street and studio, impeccably reproduced. The writing is clear, elegant, and relaxed. Enjoy it all, but especially the pho!
I love to eat pho but usually mumble the word. Andrea Nguyen takes pity on us, and explains in her extended introduction What is Pho? how to say it in three ways according to meaning (fuh [the important one], faww and fuhh?) along with some of the surrounding history, politics and culture.
In the Pho Manual chapter she describes ingredients, equipment and dishware, and tips, tricks and techniques. It is just noodle soup, so that would more than get you going, but the Master Pho is full of delicious variations, including quick and pressure cooker versions, vegetarian and vegan, and the classics.
The Adventurous Pho chapter presents some creative new pho ideas, like Wok-Kissed Beef Pho, Chicken and Pho Fat Rice, and Beef Pho Banh Mi, to celebrate the other great Vietnamese contribution to foodie culture.
The fourth chapter, Pho Add-Ons presents embellishments and condiments, the fifth adds Stir-fried, Pan-Fried, and Deep-Fried Pho, and Chapter 6 is Pho Sidekicks, presenting morsels and salads and drinks, including the famous Vietnamese Iced Coffee with Condensed Milk.
The book is illustrated with beautiful pho-tographs, from street and studio, impeccably reproduced. The writing is clear, elegant, and relaxed. Enjoy it all, but especially the pho!
February 8, 2017
I received this book as a digital advance reader copy from NetGalley in exchange for an honest review.
The cookbook begins with sixteen pages of “What is Pho?” which discusses the history of pho in three roughly historical epochs: original pho, protest and political pho, culinary and cultural pho. The underlying themes of the section are that pho is a uniquely Vietnamese dish, and that the term “pho” refers to both the soup and the rice noodles themselves. The section concludes with a short good humored story about the author’s day trip in 2015 to the villages of Nam Dinh and Van Cu, which were purported to be the birthplace of pho.
The remainder of the book is divided into six sections: the Pho Manual, Master Pho, Adventurous Pho, Pho Add-ons, Stir-fried, Panfried, and Deep-fried Pho, and Pho Sidekicks. The Pho Manual contains the information that is necessary to prepare the recipes in the five sections that follow. It begins with an excellent photograph that compares the different types of dried rice noodles and fresh rice noodles that are available. The most often ingredients are discussed in their order of importance, beginning with water and followed by noodles and then spices. The author offers a curious tip that I had never paid attention to: broth should be brewed with water that you enjoy drinking and prep tasks can be done with regular tap water. The photograph illustrating the different spices required for pho was also extremely useful, especially since I had thought that cassia bark and cinnamon sticks were essentially the same thing. The tips, tricks and techniques offered in this section range from broth basics – such as maintaining a gentle simmer and defatting broth – to unusual broth techniques such as charring aromatics and parboiling bones. The sidebar “How to Enjoy Pho Soup and Avoid Pho Faux Pas” was definitely enlightening. I’m not one to season any food without tasting it first so there is at least one faux pas that I’m not guilty of. Finally the section concludes with a photograph of different types of animal bones immediately prior to a discussion of beef pho tips.
Master Pho contains the foundational recipes, while Adventurous Pho seeks to inspire creativity. Foundational recipes range from 40 minute “simple and satisfying” recipes to four hour “old school stunners,” which may require special ingredients from an Asian market. While the ingredients list for the “simple and satisfying” recipes features store bought low sodium broth, the ingredients list for at least two of the “old school stunners” is pretty astounding: six pounds of bones plus up to two pounds of meat! Not to mention some of the unusual specialty ingredients required. Rotisserie Chicken Pho, Seafood Pho and Lamb Pho are among the creative experimental recipes in the Adventurous Pho section. These recipes build on the broths from the Master Pho section. Recipes for variations on the Vietnamese noodle soup stop about halfway through this section, and the remainder of the cookbook is recipes using the rice noodles or broth in other ways or recipes complementing the Vietnamese noodle soup. For example, the Pho Add-ons are recipes that can “personalize” pho, such as thinly sliced steak, beef meatballs, homemade hoisin sauce, and garlic vinegar. As simple as the recipe for the Garnish Plate is, the accompanying photograph that labeled all the different herbs and chiles is extremely valuable for identifying some of the more unusual recommendations, such as culantro (not cilantro), rice paddy herb, and Thai chile. Stir-fried, Panfried and Deep-fried Pho feature the wide pho noodles in dishes without broth. Finally, Pho Sidekicks are the additional recipes that make pho into a meal. These recipes range from rice noodle filled pot stickers and rolls to alcoholic and nonalcoholic drinks.
Throughout the book are helpful hints and charts about preparing pho. One of my favorites was the “DIY Pho Routes: Pressure Cooker Versus Stockpot.” This page was half comparative essay and half side-by-side comparison chart. While the essay portion of the page was interesting, the chart made the benefits and drawbacks of each method of pho making leap out. Another favorite, although almost completely unrelated to pho, was the “Vietnamese Coffee Primer.” This one-page essay discussed the distinguishing elements of Vietnamese coffee, including the phin filter, the coffee itself, and the sweetened condensed milk. I never knew that one of my favorite coffee brands (Café du Monde) was also a favorite of the Vietnamese.
The variety of different techniques explained throughout the recipes in the cookbook is impressive. Several recipes explain the operation of a pressure cooker, which I found quite fascinating because I have yet to use the pressure cooker that I acquired from my father. Other techniques that were explained in depth included parboiling bones to remove impurities, stir-frying, and deep-frying. The recipe steps seemed to be very clearly written and to be consistently repeated in each recipe (rather than stated once and cross referenced.)
The photography was a mix of on location photography from Vietnam and stylized photography of finished food. The location photography dominated during the initial chapters of the book, while the food photography dominated the recipe chapters of the book. All of the photography was gorgeous. The food photography gave a good idea of what the finished dish should look like, and sometimes what the accompanying garnishes should be.
Although this cookbook was well-written, well-researched, and well-photographed, I am reluctant to add it to my collection because it is covers such a small niche and I tend to acquire cookbooks which cover more general topics. However, I would highly recommend it for anyone who is interested in learning more about Vietnamese cuisine in general, in addition to those who are specifically interested in learning more about pho.
I have yet to prepare any of the recipes from this cookbook. When I do, I will update this review.
The cookbook begins with sixteen pages of “What is Pho?” which discusses the history of pho in three roughly historical epochs: original pho, protest and political pho, culinary and cultural pho. The underlying themes of the section are that pho is a uniquely Vietnamese dish, and that the term “pho” refers to both the soup and the rice noodles themselves. The section concludes with a short good humored story about the author’s day trip in 2015 to the villages of Nam Dinh and Van Cu, which were purported to be the birthplace of pho.
The remainder of the book is divided into six sections: the Pho Manual, Master Pho, Adventurous Pho, Pho Add-ons, Stir-fried, Panfried, and Deep-fried Pho, and Pho Sidekicks. The Pho Manual contains the information that is necessary to prepare the recipes in the five sections that follow. It begins with an excellent photograph that compares the different types of dried rice noodles and fresh rice noodles that are available. The most often ingredients are discussed in their order of importance, beginning with water and followed by noodles and then spices. The author offers a curious tip that I had never paid attention to: broth should be brewed with water that you enjoy drinking and prep tasks can be done with regular tap water. The photograph illustrating the different spices required for pho was also extremely useful, especially since I had thought that cassia bark and cinnamon sticks were essentially the same thing. The tips, tricks and techniques offered in this section range from broth basics – such as maintaining a gentle simmer and defatting broth – to unusual broth techniques such as charring aromatics and parboiling bones. The sidebar “How to Enjoy Pho Soup and Avoid Pho Faux Pas” was definitely enlightening. I’m not one to season any food without tasting it first so there is at least one faux pas that I’m not guilty of. Finally the section concludes with a photograph of different types of animal bones immediately prior to a discussion of beef pho tips.
Master Pho contains the foundational recipes, while Adventurous Pho seeks to inspire creativity. Foundational recipes range from 40 minute “simple and satisfying” recipes to four hour “old school stunners,” which may require special ingredients from an Asian market. While the ingredients list for the “simple and satisfying” recipes features store bought low sodium broth, the ingredients list for at least two of the “old school stunners” is pretty astounding: six pounds of bones plus up to two pounds of meat! Not to mention some of the unusual specialty ingredients required. Rotisserie Chicken Pho, Seafood Pho and Lamb Pho are among the creative experimental recipes in the Adventurous Pho section. These recipes build on the broths from the Master Pho section. Recipes for variations on the Vietnamese noodle soup stop about halfway through this section, and the remainder of the cookbook is recipes using the rice noodles or broth in other ways or recipes complementing the Vietnamese noodle soup. For example, the Pho Add-ons are recipes that can “personalize” pho, such as thinly sliced steak, beef meatballs, homemade hoisin sauce, and garlic vinegar. As simple as the recipe for the Garnish Plate is, the accompanying photograph that labeled all the different herbs and chiles is extremely valuable for identifying some of the more unusual recommendations, such as culantro (not cilantro), rice paddy herb, and Thai chile. Stir-fried, Panfried and Deep-fried Pho feature the wide pho noodles in dishes without broth. Finally, Pho Sidekicks are the additional recipes that make pho into a meal. These recipes range from rice noodle filled pot stickers and rolls to alcoholic and nonalcoholic drinks.
Throughout the book are helpful hints and charts about preparing pho. One of my favorites was the “DIY Pho Routes: Pressure Cooker Versus Stockpot.” This page was half comparative essay and half side-by-side comparison chart. While the essay portion of the page was interesting, the chart made the benefits and drawbacks of each method of pho making leap out. Another favorite, although almost completely unrelated to pho, was the “Vietnamese Coffee Primer.” This one-page essay discussed the distinguishing elements of Vietnamese coffee, including the phin filter, the coffee itself, and the sweetened condensed milk. I never knew that one of my favorite coffee brands (Café du Monde) was also a favorite of the Vietnamese.
The variety of different techniques explained throughout the recipes in the cookbook is impressive. Several recipes explain the operation of a pressure cooker, which I found quite fascinating because I have yet to use the pressure cooker that I acquired from my father. Other techniques that were explained in depth included parboiling bones to remove impurities, stir-frying, and deep-frying. The recipe steps seemed to be very clearly written and to be consistently repeated in each recipe (rather than stated once and cross referenced.)
The photography was a mix of on location photography from Vietnam and stylized photography of finished food. The location photography dominated during the initial chapters of the book, while the food photography dominated the recipe chapters of the book. All of the photography was gorgeous. The food photography gave a good idea of what the finished dish should look like, and sometimes what the accompanying garnishes should be.
Although this cookbook was well-written, well-researched, and well-photographed, I am reluctant to add it to my collection because it is covers such a small niche and I tend to acquire cookbooks which cover more general topics. However, I would highly recommend it for anyone who is interested in learning more about Vietnamese cuisine in general, in addition to those who are specifically interested in learning more about pho.
I have yet to prepare any of the recipes from this cookbook. When I do, I will update this review.
August 1, 2017
Do you like Pho? Having a hard time to find a restaurant creating this fragrant and delicious noodle soup? Then buy this book. I was pleasantly surprised to find this very easy to follow cook book. I always figured this would take days to make. It does not. Not only do we learn all the basic ingredients, Ms. Nguyen gives a good history about Pho.
For those who think this is just soup noodles, do not despair. There are more recipes of noodles prepared in other ways. What I also liked is the explanation of using an instant pot. For those who have never tried using one, this can definitely be one to try. What is also nice about this cook book are the nice pictures. I can still distinguish it in the ebook to match what I cooked to the expected results. Although my dishes were not as nicely put together.
As a beginning cook, I also appreciated the tips on what not to do. Many cook books list step by step what to do and tips on how to make a dish better. They do not list common mistakes. This is more helpful to me as a new cook. It helps me realize why not to do something. I cannot wait to try all the recipes in this book. I have only tried a couple and they were both tasty. This book is recommend for Pho lovers who like an easy to follow cookbook.
*provided by NetGalley
For those who think this is just soup noodles, do not despair. There are more recipes of noodles prepared in other ways. What I also liked is the explanation of using an instant pot. For those who have never tried using one, this can definitely be one to try. What is also nice about this cook book are the nice pictures. I can still distinguish it in the ebook to match what I cooked to the expected results. Although my dishes were not as nicely put together.
As a beginning cook, I also appreciated the tips on what not to do. Many cook books list step by step what to do and tips on how to make a dish better. They do not list common mistakes. This is more helpful to me as a new cook. It helps me realize why not to do something. I cannot wait to try all the recipes in this book. I have only tried a couple and they were both tasty. This book is recommend for Pho lovers who like an easy to follow cookbook.
*provided by NetGalley
August 24, 2022
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What a cornucopia of pho recipes! There are a couple of them I will try.
There is also a section on the history of Viet Nam and a section on ramen noodles.
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🏮Kindle Unlimited version.
What a cornucopia of pho recipes! There are a couple of them I will try.
There is also a section on the history of Viet Nam and a section on ramen noodles.
✿●▬▬▬▬●✿●✿●▬▬▬▬●✿
🏮Kindle Unlimited version.
February 5, 2017
A longer review is available on my blog:
http://reviewsofbooksonmynightstand.b...
This is not just a cookbook for soup. There are recipes for noodle salads and other noodle delicacies, such as "Deep-Fried Pho Noodles". Those who are looking for soup recipes will not be disappointed, though. Nguyen has recipes for both novice and experienced cooks and provides lists of ingredients that are easy to find or provides substitutions and guides on where to find the ingredients. There are very traditional recipes for Beef or Chicken pho and more creative recipes, such as lamb and rotisserie chicken pho. Both meat-eaters and vegetarians alike will rejoice that they will be included, as this book contains ideas on how to use ingredients like Gardein to create meat-like soups. There are even recipes for Vietnamese-style coffee and some pho-inspired cocktails. I also appreciated that the soup's history is outlined in the book and the guide on how to properly pronounce "pho". The pictures in the book were beautiful and made my mouth water. I would definitely recommend this book to anyone who is interested in Vietnamese cooking, international cuisine, healthy cooking and soup cookbooks.
Thank you to the publisher and Netgalley for an advanced copy of this book to review!
http://reviewsofbooksonmynightstand.b...
This is not just a cookbook for soup. There are recipes for noodle salads and other noodle delicacies, such as "Deep-Fried Pho Noodles". Those who are looking for soup recipes will not be disappointed, though. Nguyen has recipes for both novice and experienced cooks and provides lists of ingredients that are easy to find or provides substitutions and guides on where to find the ingredients. There are very traditional recipes for Beef or Chicken pho and more creative recipes, such as lamb and rotisserie chicken pho. Both meat-eaters and vegetarians alike will rejoice that they will be included, as this book contains ideas on how to use ingredients like Gardein to create meat-like soups. There are even recipes for Vietnamese-style coffee and some pho-inspired cocktails. I also appreciated that the soup's history is outlined in the book and the guide on how to properly pronounce "pho". The pictures in the book were beautiful and made my mouth water. I would definitely recommend this book to anyone who is interested in Vietnamese cooking, international cuisine, healthy cooking and soup cookbooks.
Thank you to the publisher and Netgalley for an advanced copy of this book to review!
November 6, 2017
The Pho Cookbook by Andrea Nguyen
Easy to Adventurous recipes for Vietnam's favorite soup and noodles.
Pronounce, Pho - "faww"or "fuh"
I love Vietnamese and Thai food and wanted to be able to make some at home. It's so fresh and good for you.
Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of noodle soup, long before it became a sought out food item in the United States.
In addition to recipes she has included information concerning pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.
Spices in Vietnamese cooking are: cinnamon sticks, cassia bark, black cardamom, coriander seed, star anise, fennel, cloves, cilantro, mint, Thai basil and Chinese yellow rock sugar. I've never heard of the rock sugar. You buy it in Asian food markets or online. The books offers substitutes for the rock sugar. They give you ways to improvise if another ingredient is hard to find. Also included are recipes for fish and hoisin sauce.
I enjoyed the historical tidbits making the recipes and techniques all the more interesting.
Well I'll close my review and head over to Cam Ranh Bay in Banner Elk for a bowl of Pho and fresh spring rolls! I'll make my own Pho someday.
Easy to Adventurous recipes for Vietnam's favorite soup and noodles.
Pronounce, Pho - "faww"or "fuh"
I love Vietnamese and Thai food and wanted to be able to make some at home. It's so fresh and good for you.
Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of noodle soup, long before it became a sought out food item in the United States.
In addition to recipes she has included information concerning pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.
Spices in Vietnamese cooking are: cinnamon sticks, cassia bark, black cardamom, coriander seed, star anise, fennel, cloves, cilantro, mint, Thai basil and Chinese yellow rock sugar. I've never heard of the rock sugar. You buy it in Asian food markets or online. The books offers substitutes for the rock sugar. They give you ways to improvise if another ingredient is hard to find. Also included are recipes for fish and hoisin sauce.
I enjoyed the historical tidbits making the recipes and techniques all the more interesting.
Well I'll close my review and head over to Cam Ranh Bay in Banner Elk for a bowl of Pho and fresh spring rolls! I'll make my own Pho someday.
October 12, 2016
I admire Andrea Nguyen, but I didn't like this book that much.
A good cookbook for me, is the one that after the first few pages, I already feel like running into the kitchen and trying one of the recipes.
This book starts with extensive documentation about deep historical knowledge, that even thou it is interesting,the way it's told feels in certain parts, like copy paste from Wikipedia. Instead of not been able to put down the book, I felt like flipping through the pages, to get to the actual recipes.
The original pho recipes felt to repetitive. One recipe for beef pho, the same one with chicken, then the same one with fish. Then the same three versions but in a pressure cooker. Six recipes that for me should be one, with a note saying *you can make this version also with chicken or fish and for a faster version, using a pressure cooker*.
So the first 50% felt slow.
The last 50% of the book was very enjoyable.
A good cookbook for me, is the one that after the first few pages, I already feel like running into the kitchen and trying one of the recipes.
This book starts with extensive documentation about deep historical knowledge, that even thou it is interesting,the way it's told feels in certain parts, like copy paste from Wikipedia. Instead of not been able to put down the book, I felt like flipping through the pages, to get to the actual recipes.
The original pho recipes felt to repetitive. One recipe for beef pho, the same one with chicken, then the same one with fish. Then the same three versions but in a pressure cooker. Six recipes that for me should be one, with a note saying *you can make this version also with chicken or fish and for a faster version, using a pressure cooker*.
So the first 50% felt slow.
The last 50% of the book was very enjoyable.
February 19, 2017
Moving from California to England was my introduction to Pho and all things Vietnamese. I was so happy to receive this ARC from netgalley as I don't think that there is a more thoughtful or insightful book out there on how to prepare authentic Vietnamese food. I know as I own a couple already.
I really loved the author's intro to the food and the culture, it was so interesting and beautifully written as are all the wonderful pho recipes. I was so thrilled that he also included a number of side dishes including rice paper salad rolls as well as my personal favorite Vietnamese coffee. I will be ordering my phin filter from amazon and following his clear and detailed instructions on making this ASAP.
This is a beautifully photographed and well written book that is a must buy for anybody interested in dabbling with preparing Vietnamese dishes at home. It also includes sources for ingredients and devices.
I really loved the author's intro to the food and the culture, it was so interesting and beautifully written as are all the wonderful pho recipes. I was so thrilled that he also included a number of side dishes including rice paper salad rolls as well as my personal favorite Vietnamese coffee. I will be ordering my phin filter from amazon and following his clear and detailed instructions on making this ASAP.
This is a beautifully photographed and well written book that is a must buy for anybody interested in dabbling with preparing Vietnamese dishes at home. It also includes sources for ingredients and devices.
May 20, 2017
As far as cookbooks go, this was just what I was looking for. I wanted detailed directions for making my own homemade, authentic pho broth, and this book delivers. This had very detailed but easy to understand directions and a variety of recipes. I believe I will buy this book and use it often.
February 13, 2018
I loved the recipes and the clear way in which instructions were written.
December 28, 2019
Fun to learn some history and tips about my favorite soup. Accessible and fun.
February 10, 2017
Vietnam's most beloved culinary export—pho—is now within the reach of any home cook.
Andrea Nguyen first tasted pho in Saigon as a child, sitting at a street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, and here she dives deep into pho's lively past, visiting its birthplace and then teaching how to successfully make it. Options range from quick weeknight cheats to 5-hour weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table. With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables anyone to cook this comforting classic.
Review
Despite its apparent popularity, before reading this book I hadn’t heard of pho, basically, it is broth with noodles. Who would have thought that so much could be written about broth? To say that author Andrea Nguyen is an enthusiast is a bit of an understatement, she writes with an undisguised passion about all things pho.
There is a handy description of common ingredients, most of which are found at the supermarket. A section on seasonings, and I must say I was surprised at the range and type of seasonings used including the controversial MSG.
The recipes are categorised by various meats and vegetarian, and also by length of preparation time. Nice to know that a chicken pho can be made quite quickly as the author doesn’t frown upon the use of commercially made stock, indeed, she recommends favourite brands.
Some of the recipes are far too long and complex for me, but might provide an interesting challenge for some, particularly the beef pho with “Flintstone” style bones, but they must be handsome bones, not ugly and gnarled!
I really did appreciate the Noodle section, excellent information on so many types of noodle, very useful.
This really is a niche book, it is for the passionate, those who want to know everything. For me, it was a little too detailed, too much information, but that’s only because I don’t have a raging desire to know all there is to know about pho. Some people do and this is the book for them.
The food illustrations are lovely and there are some nice street scenes, however, I didn't really get the arty style photos of peeling paintwork.
Great book for those who are true enthusiasts.
Review Copy via NetGalley and Ten Speed Press
Andrea Nguyen first tasted pho in Saigon as a child, sitting at a street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, and here she dives deep into pho's lively past, visiting its birthplace and then teaching how to successfully make it. Options range from quick weeknight cheats to 5-hour weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table. With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables anyone to cook this comforting classic.
Review
Despite its apparent popularity, before reading this book I hadn’t heard of pho, basically, it is broth with noodles. Who would have thought that so much could be written about broth? To say that author Andrea Nguyen is an enthusiast is a bit of an understatement, she writes with an undisguised passion about all things pho.
There is a handy description of common ingredients, most of which are found at the supermarket. A section on seasonings, and I must say I was surprised at the range and type of seasonings used including the controversial MSG.
The recipes are categorised by various meats and vegetarian, and also by length of preparation time. Nice to know that a chicken pho can be made quite quickly as the author doesn’t frown upon the use of commercially made stock, indeed, she recommends favourite brands.
Some of the recipes are far too long and complex for me, but might provide an interesting challenge for some, particularly the beef pho with “Flintstone” style bones, but they must be handsome bones, not ugly and gnarled!
I really did appreciate the Noodle section, excellent information on so many types of noodle, very useful.
This really is a niche book, it is for the passionate, those who want to know everything. For me, it was a little too detailed, too much information, but that’s only because I don’t have a raging desire to know all there is to know about pho. Some people do and this is the book for them.
The food illustrations are lovely and there are some nice street scenes, however, I didn't really get the arty style photos of peeling paintwork.
Great book for those who are true enthusiasts.
Review Copy via NetGalley and Ten Speed Press
April 26, 2018
Hello, my name is Joseph and I am a hoarder. I hoard cookbooks. Okay, well perhaps I am a recovering hoarder. I’m down to perhaps 30 in my kitchen. Ten or fifteen in my little downstairs den and oh another 60-70 in the room upstairs that doubles as an office. But, I have given 20 or 30 cookbooks away and several years ago I purged at least 50. I am also frugal and buy cookbooks at Friends of the Library sales and used on Amazon. Over time I have learned some bitter lessons. I very seldom buy cookbooks from celebrity chefs who are part of the Food Network cult. Now, I did buy one from Ina Garten, one of the few cooks on FN who really impresses me. However, her book compared to her persona was drab. So with that said, I am excited by this cookbook I actually purchased this past year.
First of all, the book provides good historical context on pho. It also touches on the differences between pho as made in Hanoi and pho as made in Saigon. In the next section Andrea Nguyen goes through the spices used in pho and what they bring to the party. Again strong context. For me understanding the ingredients you use facilitates the cooking process. How the ingredients should be used also receives detailed attention. And finally, the author takes pains to explain why certain seasonings and or condiments should only be added once the broth is virtually complete. Fish sauce receives special attention and the reasons why it is a late add are detailed.
Chicken pho, beef pho, lamb pho, even vegan pho? Multiple recipes for each are included. But, they are not just recipes, they are detailed, step-by-step ‘how to’ guides. There are even recipes for making pho in a pressure cooker. And, then the author takes it a step further by developing a chart which gives you a side by side comparison of pressure cooker pho with stockpot pho. Andrea also takes pains to explain how to know when you have made a bit of a misstep. The narratives that accompany her ingredients list are often a page or more in length. This, for me, is how a cookbook should be written.
In short, if you want to make decent even excellent pho at home, this is the cookbook you need. I rank it in my top five best cookbooks. Now, some cookbook is gonna be booted from my kitchen to make space for this one.
First of all, the book provides good historical context on pho. It also touches on the differences between pho as made in Hanoi and pho as made in Saigon. In the next section Andrea Nguyen goes through the spices used in pho and what they bring to the party. Again strong context. For me understanding the ingredients you use facilitates the cooking process. How the ingredients should be used also receives detailed attention. And finally, the author takes pains to explain why certain seasonings and or condiments should only be added once the broth is virtually complete. Fish sauce receives special attention and the reasons why it is a late add are detailed.
Chicken pho, beef pho, lamb pho, even vegan pho? Multiple recipes for each are included. But, they are not just recipes, they are detailed, step-by-step ‘how to’ guides. There are even recipes for making pho in a pressure cooker. And, then the author takes it a step further by developing a chart which gives you a side by side comparison of pressure cooker pho with stockpot pho. Andrea also takes pains to explain how to know when you have made a bit of a misstep. The narratives that accompany her ingredients list are often a page or more in length. This, for me, is how a cookbook should be written.
In short, if you want to make decent even excellent pho at home, this is the cookbook you need. I rank it in my top five best cookbooks. Now, some cookbook is gonna be booted from my kitchen to make space for this one.
July 12, 2016
A gorgeous, in-depth guidebook to the history, traditions and making of Pho.
Included are several recipes for pho, from 'quick and easy' to more 'adventurous' preparations. The 40 minute Quick Vegetarian Pho recipe did not look so 'easy' to me. It also looked as if it might take more than 40 minutes. Of course, the 40 minutes did not include pan searing the tofu or making the requisite sauces. Still looks worth it though...
Recipes for accompanying sauces, sides, and beverages help round out the pho meals. There are a handful of vegetarian versions and sides, however the book does not aim for being vegetarian pho cookbook.
The book is beautiful and shows great respect for pho, and certainly has inspired me to make some Quick Vegetarian Pho. I will report back with updates on ease and reliability of the recipes!
**eARC Netgalley**
Included are several recipes for pho, from 'quick and easy' to more 'adventurous' preparations. The 40 minute Quick Vegetarian Pho recipe did not look so 'easy' to me. It also looked as if it might take more than 40 minutes. Of course, the 40 minutes did not include pan searing the tofu or making the requisite sauces. Still looks worth it though...
Recipes for accompanying sauces, sides, and beverages help round out the pho meals. There are a handful of vegetarian versions and sides, however the book does not aim for being vegetarian pho cookbook.
The book is beautiful and shows great respect for pho, and certainly has inspired me to make some Quick Vegetarian Pho. I will report back with updates on ease and reliability of the recipes!
**eARC Netgalley**
February 4, 2017
I am so glad I chose this book to read. I fell in love with Pho soup. I used to go to a local market for lunches and fell in. I looked at the soup and started to try to make my own Pho. I got a good soup. I can't believe that all that I used is what I used. I prefer chicken broth with the narrow rice noodles. Then I add thin sliced onions to turn clear. Then I add bean sprouts and my cilantro. I stir around to soften them. Now comes my favorite flavor is Hoison Sauce. Yum! Yum! Luckily there is a good Asian store nearby. I am going to try the yellow sugar cubes. I hope everyone will use this cookbook to make their own Pho! You won't regret it! I volunteered to read and review this book.
July 18, 2016
An excellent book, both from the point of view of the approach and extensive documentation, as well as a sample of quality food writing. Beyond the useful directions and details about how to prepare the traditional Pho, and the meals to match with, the reader is also offered anthropological observations about the history of this meal and other insider information based on frequent visits to Vietnam and direct experience in her mother's restaurant.
Disclaimer: Book offered by the publisher in exchange of an honest review
Disclaimer: Book offered by the publisher in exchange of an honest review
July 9, 2018
Pho (pronounced Fuh) is one of my favorite go-to options, but I don’t always want to search for it in restaurants. Years ago I lived close to a couple of Pho Houses, and we’d go to one or the other almost weekly. So when the opportunity to find a set of recipes (not the quick fly-by’s on television) opened up – I grabbed the book and started planning.
Aside from the lovely and detailed recipes and photographs, the book has options from easy to complex, perfect for cooks of any experience from beginners to advanced. Even more unique (and super helpful) is the ‘what not to do” set of options that help you to avoid some simple, yet common, mistakes.
Most of the ingredients are easy to find at an Asian market – bring the book if you have questions and ask someone to take you to the ingredient – more often than not, people are willing to help and share tips…. BUT – I have a handful of markets in this area – so most everything was easy to find, readily available and I’ve also found uses for many of the spices specific to the Pho to work in other dishes.
A favorite is the long-worked broth which also manages to work into other dishes, and the coffee (who doesn’t read and love coffee?) that is utterly addictive, as are some of the side dishes and accompaniments that have recipes provided. You won’t go wrong, and with a new, filling and tasty dinner (or lunch option) that is healthy and flavorful and just a touch exotic.
I received an eArc copy of the title from the publisher via NetGalley for purpose of honest review. I was not compensated for this review: all conclusions are my own responsibility.
Aside from the lovely and detailed recipes and photographs, the book has options from easy to complex, perfect for cooks of any experience from beginners to advanced. Even more unique (and super helpful) is the ‘what not to do” set of options that help you to avoid some simple, yet common, mistakes.
Most of the ingredients are easy to find at an Asian market – bring the book if you have questions and ask someone to take you to the ingredient – more often than not, people are willing to help and share tips…. BUT – I have a handful of markets in this area – so most everything was easy to find, readily available and I’ve also found uses for many of the spices specific to the Pho to work in other dishes.
A favorite is the long-worked broth which also manages to work into other dishes, and the coffee (who doesn’t read and love coffee?) that is utterly addictive, as are some of the side dishes and accompaniments that have recipes provided. You won’t go wrong, and with a new, filling and tasty dinner (or lunch option) that is healthy and flavorful and just a touch exotic.
I received an eArc copy of the title from the publisher via NetGalley for purpose of honest review. I was not compensated for this review: all conclusions are my own responsibility.
March 21, 2017
First line: Pho is so elemental to Vietnamese culture that people talk about it in terms of romantic relationships.
Summary: Vietnam’s most beloved culinary export pho is now within the reach of any home cook.
Andrea Nguyen first tasted pho in Saigon as a child, sitting at a street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, and here she dives deep into pho s lively past, visiting its birthplace and then teaching how to successfully make it. Options range from quick weeknight cheats to 5-hour weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table. With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, "The Pho Cookbook "enables anyone to cook this comforting classic.
Highlights: I LOVE PHO, and this beautiful book gave me so many new ideas to try. If you are a Pho lover like I am it will inspire you to get in the kitchen and prepare one of the amazing recipes ASAP!
Lowlights (or what could have been better): I think in an effort to make this book pop out from the others of its kind, the author put more of the same recipes (with little tweaks) in then were actually needed and they became a bit redundant.
FYI: Since this book features several exoctic ingredients it probably isn’t for the shy first time cook.
Summary: Vietnam’s most beloved culinary export pho is now within the reach of any home cook.
Andrea Nguyen first tasted pho in Saigon as a child, sitting at a street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, and here she dives deep into pho s lively past, visiting its birthplace and then teaching how to successfully make it. Options range from quick weeknight cheats to 5-hour weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table. With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, "The Pho Cookbook "enables anyone to cook this comforting classic.
Highlights: I LOVE PHO, and this beautiful book gave me so many new ideas to try. If you are a Pho lover like I am it will inspire you to get in the kitchen and prepare one of the amazing recipes ASAP!
Lowlights (or what could have been better): I think in an effort to make this book pop out from the others of its kind, the author put more of the same recipes (with little tweaks) in then were actually needed and they became a bit redundant.
FYI: Since this book features several exoctic ingredients it probably isn’t for the shy first time cook.
January 29, 2020
For those of you who follow my reviews, a note on how I review cookbooks:
I review the book itself prior to trying its recipes. I have not cooked from this book yet, that is my plan for the near future.
This book is a delight. I am a fan of pho, and this book starts the reader out with beginner recipes, assuming a pho novice, which I am and I appreciate. Each recipe is broken down into how to make the broth, (which is the star of good pho), and how to garnish the soup. The book starts with the expected section on how to stock your pantry with the necessary staples. I will note at this point that some of the garnishes for the pho will call for ingredients not easily found in the average U.S. supermarket chain, but if you can get to an Asian market you'll be golden.
The book is also peppered with informational tidbits about the cultural history of pho in Vietnam, including that pho is traditionally part of breakfast there. The photography is beautiful, the writing is crisp and engaging. If you like pho, and you're an adventurous home cook, get your hands on this book.
I review the book itself prior to trying its recipes. I have not cooked from this book yet, that is my plan for the near future.
This book is a delight. I am a fan of pho, and this book starts the reader out with beginner recipes, assuming a pho novice, which I am and I appreciate. Each recipe is broken down into how to make the broth, (which is the star of good pho), and how to garnish the soup. The book starts with the expected section on how to stock your pantry with the necessary staples. I will note at this point that some of the garnishes for the pho will call for ingredients not easily found in the average U.S. supermarket chain, but if you can get to an Asian market you'll be golden.
The book is also peppered with informational tidbits about the cultural history of pho in Vietnam, including that pho is traditionally part of breakfast there. The photography is beautiful, the writing is crisp and engaging. If you like pho, and you're an adventurous home cook, get your hands on this book.
January 9, 2018
Helpful book for my 2018 project of A Year of cooking. Main actors: Noodles, broth, pressure cooker, in an original story about Pho evolution. From the communist Vietnam to a warm kitchen in San Francisco, the recipes are easy to follow, and deeply entertaining.
Half of mile from our house is iPho Vietnamese Cuisine Restaurant, always serving a great Pho. The book helped me appreciate why old couples of Vietnamese Pho lovers show up there.
I also showed me how to create the first Pho in a heavily Romanian laced kitchen, and open the taste for my kids to this gem of international cuisine. If the Japanese gave is sushi, Romanians gave us "sarmale", the Vietnamese definitely gave us the Pho soup.
Half of mile from our house is iPho Vietnamese Cuisine Restaurant, always serving a great Pho. The book helped me appreciate why old couples of Vietnamese Pho lovers show up there.
I also showed me how to create the first Pho in a heavily Romanian laced kitchen, and open the taste for my kids to this gem of international cuisine. If the Japanese gave is sushi, Romanians gave us "sarmale", the Vietnamese definitely gave us the Pho soup.
March 3, 2024
An excellent guide to Pho. I've made several of the recipes, none have which have failed me (the sauces are particularly excellent). Andrea Nguyen recognizes pho to be something supremely special, managing to share her love for it without falling into the trap of condescending gatekeeping--a particular trap for such a beloved dish. There are weekday versions and several-hour versions, recommendations on how to use fresh noodles vs dried noodles, and more. There's lots of options for a novice to start exploring the culinary world of pho in their own kitchen.
February 13, 2019
This book has very good vegan options including straight-up vegan, chicken-like and beef-like variations. Don't get left out vegans! Soup is a great way to feel full on fewer calories, so why not have one of the best low-cal soups invented so far? Thanks Vietnam! If you want lower-carb you can almost always substitute spiralized zucchini for the noodles... Find some star anise and have a happy fah-ing experience!
March 5, 2021
I think this is definitely one of the best books I've read not just on Pho, but on overall cooking soups and achieving a great broth.
Andrea delivers on providing a wide variety of techniques for achieving a clear and tasty broth including explaining the how and the why of the ingredients.
Totally recomend it, even if you don't like Viet Pho — It's a must read if you're into soups because it helps understand how some aromatic herbs tie with certain spices and meats.
Andrea delivers on providing a wide variety of techniques for achieving a clear and tasty broth including explaining the how and the why of the ingredients.
Totally recomend it, even if you don't like Viet Pho — It's a must read if you're into soups because it helps understand how some aromatic herbs tie with certain spices and meats.
June 6, 2017
This was an excellent introduction to making pho, the classic Vietnamese soup. It explains the ingredients and the steps, and the differences in style between northern and southern Vietnamese soup styles, and everything else you need to know to cook yourself a bowl of the best noodle soup you ever ate. Plus there are a number of other versions, additions and sides along for the ride as well.
July 12, 2017
Aha! There is a difference between Pho and Noodle Salads! (I feel completely ignorant and in no way may call myself a foodie for not already knowing this!) Now, I have recipes to freshly make some of my Vietnamese favorites...first, though, I think I'm going to hit up my favorite place down the road apiece...now, I'm craving it!
September 14, 2017
Illustrated cookbook on traditional Vietnamese Pho Broths, who doesn't like pan-fried noodles, rice paper egg rolls, dumplings, AND coconut iced coffee (with condensed milk slushies). Cannot wait to try the latter, but will need to purchase a Vietnamese phin filter to make coffee for the first time in my life!
February 18, 2018
Another excellent quality cookbook by Andrea Nguyen. She’s not just knowledgeable but a good teacher as well. The recipes are authentic and yet workable for the home cook. Love the seafood pho. The chicken pho is in my regular rotation. Looking forward to making some of the non-pho recipes here as well.
February 11, 2018
Deep but simple resource
History, memory and clear as crystal directions with terrific photography make this a bench reference guide. Wide repertoire of recipes, resources and advice. Great addition to the library.
History, memory and clear as crystal directions with terrific photography make this a bench reference guide. Wide repertoire of recipes, resources and advice. Great addition to the library.
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