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The Memory of Taste: Vietnamese American Recipes

The Memory of Taste: Vietnamese American Recipes

The Memory of Taste is Tu David Phu’s debut cookbook, tracing his return to his roots and the culinary lessons passed down by his refugee parents. Through over 85 Vietnamese and Viet American recipes, he shares a vibrant, personal approach to cooking shaped by family, memory, and the Bay Area.

Blending practical techniques with bold flavors and rich storytelling, the book highlights resourceful, whole-ingredient cooking and the adaptability of diaspora cuisine—brought to life with striking travel photography and deeply personal narratives.

  • Staples in every Vietnamese kitchen like Cơm Tấm (Broken Rice), Dán Sả (Lemongrass Paste), and Nước Mắm Cham (Everyday Fish Sauce)
  • Seafood dishes that utilize the less “desired” parts like Huyết Cá Tái Chanh (Tuna Bloodline Tartare), Canh Chua Đầu Cá Hồi (Hot Pot-style Salmon Head Sour Soup), and Xương Cá Hồi Ghiên Giòn (Fried Fish Frames)
  • Fine-dining dishes from Tu’s pop-up days like Gỏi Cuốn Cá Cornets, Mì Xào Tỏi Nấm Cục (Truffled Garlic Noodles), and Bánh Canh Carbonara
  • Adapted recipes from new traditions like Bánh Ít Trần (Sticky Rice Dumplings), Cơm Cua Hấp (Dungeness Crab Donburi), and Phở Vịt Nướng (Roasted Duck Phở)

“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."

  • Hard cover, 240 pages
  • Dimensions: 10.25 x 8.25 x 1 in
  • Publication Date: September 10, 2024
  • ISBN: 9781984863379
$11.38

Original: $32.50

-65%
The Memory of Taste: Vietnamese American Recipes—

$32.50

$11.38

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The Memory of Taste is Tu David Phu’s debut cookbook, tracing his return to his roots and the culinary lessons passed down by his refugee parents. Through over 85 Vietnamese and Viet American recipes, he shares a vibrant, personal approach to cooking shaped by family, memory, and the Bay Area.

Blending practical techniques with bold flavors and rich storytelling, the book highlights resourceful, whole-ingredient cooking and the adaptability of diaspora cuisine—brought to life with striking travel photography and deeply personal narratives.

  • Staples in every Vietnamese kitchen like Cơm Tấm (Broken Rice), Dán Sả (Lemongrass Paste), and Nước Mắm Cham (Everyday Fish Sauce)
  • Seafood dishes that utilize the less “desired” parts like Huyết Cá Tái Chanh (Tuna Bloodline Tartare), Canh Chua Đầu Cá Hồi (Hot Pot-style Salmon Head Sour Soup), and Xương Cá Hồi Ghiên Giòn (Fried Fish Frames)
  • Fine-dining dishes from Tu’s pop-up days like Gỏi Cuốn Cá Cornets, Mì Xào Tỏi Nấm Cục (Truffled Garlic Noodles), and Bánh Canh Carbonara
  • Adapted recipes from new traditions like Bánh Ít Trần (Sticky Rice Dumplings), Cơm Cua Hấp (Dungeness Crab Donburi), and Phở Vịt Nướng (Roasted Duck Phở)

“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."

  • Hard cover, 240 pages
  • Dimensions: 10.25 x 8.25 x 1 in
  • Publication Date: September 10, 2024
  • ISBN: 9781984863379
The Memory of Taste: Vietnamese American Recipes | Little King