I adore the bright, sour and sharp flavours of Vietnamese food, a cuisine that is sophisticated but uncluttered, with great range and depth, but which is markedly less familiar to home cooks over here than, say, Thai food. The inviting and approachable One-Pan Vietnam might just be the book you need to remedy this; and it’s no less a boon to those already well-versed in in its textures, tastes and techniques. I’ve already eagerly bookmarked a whole raft of recipes, among which are a Beef Phở Flatbread Wrap; Pork and Prawn Chả Giò Burger; Joy Pancake; Chicken Glass Noodle Soup; Osso Buco Lemongrass Stew; Spiced Roast Duck; Cavolo Nero and Roasted Garlic Stir-Fry; and, from the sweet side of things, a Salted Peanut and Coffee Cheesecake that I can’t stop thinking about! The one-pan approach is helpful, particularly on the washing-up front, but don’t expect a ruthlessly pared-down, oversimplified take; you will still need to shop and chop! The recipe I’ve chosen to share with you today illustrates the point perfectly: it’s the gorgeously vibrant Crispy Butter Chicken Salad. I wish supermarkets sold the boneless skin-on chicken thighs you need for this; I get them regularly from my butcher, and keep some stashed in the freezer, too.
One Pan Vietnam by Thuy Diem Pham (Quadrille, RRP £22).
Photography by Laura Edwards.
