DESCRIPTION
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 Phú Quôc. 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 Phú Quốc 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 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)
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.
PRAISE“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
AUTHOR BIOS
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.
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 Phú Quôc. 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 Phú Quốc 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 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)
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.
PRAISE“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
AUTHOR BIOS
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.