The Memory of Taste: Vietnamese American Recipes from Ph Quoc, Oakland, and the Spaces Between [A Cookbook]

"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

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 Ph Quc. 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 Ph 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), Dn Sả (Lemongrass Paste), and Nước Mắm Cham (Everyday Fish Sauce)
- Seafood dishes that utilize the less "desired" parts like Huyết C Ti Chanh (Tuna Bloodline Tartare), Canh Chua Đầu C Hồi (Hot Pot-style Salmon Head Sour Soup), and Xương C Hồi Ghin Gin (Fried Fish Frames)
- Fine-dining dishes from Tu's pop-up days like Gỏi Cuốn C Cornets, M Xo Tỏi Nấm Cục (Truffled Garlic Noodles), and Bnh Canh Carbonara
- Adapted recipes from new traditions like Bnh t 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.