Overview

A playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from Top Chef alum Tu David Phu that blends the Oakland native's modern culinary style with the food wisdom from his refugee family. A playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from Top Chef alum Tu David Phu that blends the Oakland native's modern culinary style with the food wisdom from his refugee family. ""Stripped of Oriental exoticism, this is a cookbook infused with theintense flavors of refugee kitchens and the inauthentic authenticity of the diaspora.""-Viet Thanh Nguyen, author of Pulitzer Prize winner The Sympathizer Tu David Phu trained in the nation's top restaurants only to realize the culinary lessons that truly impacted him were those passed on by his parents, refugees from Pho Qu c. In his hometown of Oakland, California, his parents taught him hard-won lessons in frugality, food-covery cooking, and practical gill-to-fin eating. Centered around Tu's childhood memories in the diverse Bay Area and family stories of life on Pho Qu_x1ED1_c island, The Memory of Taste explores the Phu family's ability to thrive and adapt from one coastal community to another. With tried-and-true tips like how to butcher a fish, tastebud-tingling flavor combinations, and stunning photographs, Tu guides both novice and experienced chefs alike in his take on Viet cooking, including- . Staples in every Vietnamese kitchen like Cơm T_x1EA5_m (Broken Rice), Dan S_x1EA3_ (Lemongrass Paste), and Nư_x1EDB_c M_x1EAF_m Cham (Everyday Fish Sauce) . Seafood dishes that utilize the less ""desired"" parts like Huyết Ca Tai Chanh (Tuna Bloodline Tartare), Canh Chua Đ_x1EA7_u Ca Hồi (Hot Pot-style Salmon Head Sour Soup),and Xương Ca Hồi Ghian Gi n (Fried Fish Frames) . Fine-dining dishes from Tu's pop-up days like G_x1ECF_i Cu_x1ED1_n Ca Cornets, M X o T_x1ECF_i N_x1EA5_m C_x1EE5_c (Truffled Garlic Noodles), and Banh Canh Carbonara . Adapted recipes from new traditions like Banh t Tr_x1EA7_n (Sticky Rice Dumplings), Cơm Cua H_x1EA5_p (Dungeness Crab Donburi), and Ph_x1EDF_ V_x1ECB_t Nư_x1EDB_ng (Roasted Duck Ph_x1EDF_) The Memory of Taste is Tu's story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents' lessons, just as he has.

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9781984861900

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Reviews

“Many kinds of Vietnamese cuisine exist, and this vibrant and very memorable version from Tu David Phu and Soleil Ho emerges from the ways Vietnamese people have loved and lived through colonialism, war, poverty, and the refugee experience. Stripped of Oriental exoticism, this is a cookbook infused with the intense flavors of refugee kitchens and the inauthentic authenticity of the diaspora.”—Viet Thanh Nguyen, author of Pulitzer Prize winner The Sympathizer, Nothing Ever Dies, The Refugees, The Committed, and A Man of Two Faces “Tu confidently walks the line of his Vietnamese American heritage in his food and the impact of his memories and stories play out in his recipes. The Memory of Taste is a great book for readers who want to learn about the context of traditional Vietnamese food through Californian influences that makes Tu’s food unique, but can also help make sense of your own cherished food memories.”—Brandon Jew, James Beard award–winning author and chef of Mister Jiu’s “Bold and unapologetic in its words and flavors, The Memory of Taste is a testament to how powerful diasporic stories are in the language of food. In an intimately familiar story, Tu reminds me that those of us who have survived the generational trauma of war and forced migration, are blessed to honor the past and pave a more beautiful way forward with delicious nourishing meals that connect us all to our shared humanity.”—Reem Assil, award-winning chef and author of Arabiyya “Chef Tu’s The Memory of Taste beautifully intertwines culture, cuisine, and personal revelation, offering an enlightening and heartwarming exploration of heritage through food. The engaging narratives and unique recipes provide a fresh perspective on cultural representation. The portrayal of fish sauce embodies the soul of Chef Tu’s story and Vietnamese cuisine, making this book a must-read for anyone seeking a deeper connection to food and heritage.”—Leah Cohen, chef and owner of Pig & Khao and Piggyback NYC, author of Lemongrass & Lime “The Memory of Taste resonated with me deeply as a refugee child with parents who had to flee a war-torn country. Tu’s candid storytelling took me on a journey of profound emotions filled with delightful recipes. Most importantly, it shows how cooking and food can help us connect more deeply with our family’s history and identity.”—Nite Yun, chef and owner of Nyum Bai and Lunette Cambodia

Author Information

Tu David Phu is a Vietnamese American, San Francisco Chronicle Rising Star Chef, a Top Chef alumnus, author, and an Emmy-nominated filmmaker from Oakland. He is the executive chef and managing partner at District One in Las Vegas. Tu has cooked across various cultures, from the American culinary treasures to classical European traditions. But it is what he calls ""the memory of taste"" that pulled him back to his roots- the practices, ingredients, techniques, and flavors of Vietnamese cuisines, and he is passionate about sharing the riches and lessons of his birthright through food. Soleil Ho is a Vietnamese American writer, podcaster, and burnt-out chef. They served as the San Francisco Chronicle's restaurant critic for four years, and their food and culture writing has also appeared in The New Yorker, Bitch Media, GQ, and The Best American Food Writing. They've also won the James Beard Foundation's Craig Claiborne Distinguished Restaurant Review Award. Stephen Satterfield has spent his career redefining food and beverage by organizing, activating, and educating. He is the founder of Whetstone and the host of the critically acclaimed Netflix docuseries, High on the Hog.

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