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Vietnamese Food

Recipes & Stories from Vietnam

Wild Wild East: Recipes & Stories from Vietnam was published in 2007 (reprinted and re-titled Vietnamese Food in 2014). It is an authentic guide to Vietnamese food as it is eaten today and modern adaptations of traditional dishes. Bobby describes Vietnamese food as being as near to Nirvana as imaginable – fresh, clean flavours that are light, healthy and incredibly diverse.  Beyond recipes, it offers a true adventure story in the culinary world of Vietnam with vivid photography by award-winning photographer Jason Lowe. Read about Bobby’s first experiences of running a kitchen, how he found out the traditional recipe for the secret sauce for grilled chicken, and his off-the-wall tales of some very unusual ingredient

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“Interesting man – if there’s a true international man of mystery, its probably Bobby Chinn. He’s kind of like Rick in Casablanca – the man knows his stuff.” – Anthony Bourdain, Chef, Author and TV Personality.

Summer Rolls

Serves 8 What you need 8 Rice Paper Sheets 200g Cooked Vermicelli Noodles 200g Mixed Herbs (coriander,mint,thai basil, perilla) 200g Pickled Carrot 160g Pickled Cucumber   Pickled Carrots and Cucumbers: 2 carrots cut into matchsticks or julienned using a mandolin (using the finest setting) 2 cucumbers cut into matchsticks or julienned using a mandolin (using […]

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Smokey Aubergine with Scallion Vinaigrette

What you need

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Shaking Beef

What you need 450 Beef fillet 1.5 tablespoons of oyster sauce 2 tablespoons light soy sauce (preferably Vietnamese) 1/2 teaspoon cracked black pepper 100ml vegetable oil 50g garlic Bunch of mint, coriander and Thai basil   Instructions Thinly slice the garlic on a mandolin or with a sharp knife Heat the oil in a pan […]

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Truffle Seafood Ceviche

Serves 2 What you need 30 grams sliced white fish 4 prawns cut 3 large jumbo scallops cut in 1/4 3 limes juice 4 liberal pinches of salt 3 mangosteen (juice) 2 tablespoons of coconut cream 1 tablespoon of coconut water White truffle oil to taste 1/4 cup of minced red and yellow bell peppers […]

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Pan Roasted Salmon with Wasabi Mashed Potatoes, Grilled Vegetables & Ginger Demi Glace

Serves 5 What you need 5 salmon fillets, each about 150g, skin on, scaled. Sauce 225g sugar 240ml rice wine vinegar 5cm piece fresh ginger, peeled and finely chopped 5 litres beef stock, boiled to reduce by half (click here for beef stock recipe) Wasabi mashed potatoes 900g potatoes, peeled, quartered and cut into 2-4 […]

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