Secrets of AnQi made public in new cookbook - what are the vietnamese dishes at restaurants

The family motto of Jacqueline An is: "If you want to eat, you 'd better eat well.
"Food has always been an important part of my family," said Ann, whose mother, Helen, is the chef behind ANCH, a gourmet bistro and noodle bar at the South Coast Square of Costa Mesa.
The company, named An House of An, also has four other restaurants and a catering company throughout California.
"Even if we don't have much food, we always have food," added ann . ".
Although Helene has been working in the restaurant for over 40 years, she realizes that she wants to share the story and taste of her mother's life in a new way.
"My mom and I spent a lot of time in the kitchen, heard these wonderful stories and learned these wonderful recipes," Ann said . ".
"I almost took it for granted before I had my own children.
I want them to know the amazing legacy that my mother and grandmother have created for them and that these recipes will not be lost.
So Ann and her mother sat down and officially recorded the incredible story of Helen's life: her childhood in aristrocratic, North Vietnam, she fled to South Vietnam after the Communist Party took over, the decline of Saigon, forced into a refugee camp in the Philippines and eventually immigrated to the United States, where she opened her first restaurant with her mother --in-
Diana Ann, 1971.
Of course, the story was not complete without food, so An also wrote down many of her family's recipes, which were never written down until then, just spread verbally.
The result is Ann's first-
Recipe of all time, "An: Eat-
Recipes and Stories for Vietnamese family kitchen published by mother this yeardaughter duo.
"People who don't know us will be able to understand our family, our food and our culture," said Ann . ".
"I hope that when readers go through these pages, they will feel like they are walking into our home and eating with us.
"I hope that when readers go through these pages, they will feel like they are walking into our home and eating with us.
One pointed out that the title of the book is a bit like a word game: her family's last name is spelled the same as the Vietnamese word "eat.
"Seeing restaurants become our livelihood and how we make a living, I think it's almost fate," she said . ". The 296-
Page cookbook spans traditional Vietnamese cuisine to modern fusion ideas, including recipes for dishes from some of the family's signature restaurants --
Including Tito roll, lobster mango salad, Mongolian lamb chops
And some family recipes.
This recipe also includes Helen's French Onion River powder and beef ravioli, one of the "favorite dishes of 2015" selected by the editor of the James Beard Foundation, there are also spicy chicken and shrimp ramen with Cognac XO sauce, which Helene has developed specifically for this book.
Although it has many so-called "ambition" recipes --
More complex dishes for people who like to cook and experiment-
It also includes fast basic recipes for many beginners, such as shaken beef and a variety of stir fries.
"Whether you're a new Vietnamese dish or an experienced Vietnamese chef, here are the dishes that suit you and you'll learn something new from this book," she said . ".
Ann explained that the key to Vietnamese food is balance.
"Nothing is too sweet and nothing is too salty," she said . "
"Nothing is too spicy or too powerful.
Instead, Vietnamese dishes are seasoned with herbs and spices, bringing fresh, light flavors to the food.
As the country is close to the ocean, seafood is another staple.
To help beginners, the recipe also includes a detailed explanation of the necessary kitchen tools, cooking techniques, and ingredients so that anyone can join this dish.
"We did this because Vietnamese food is still new to many people," said Ann . ".
"We want to give the reader a basis to get familiar with the taste, herbs and everything of Vietnamese food.
"Orange County is one of the easiest places to try Vietnamese cooking, one noted, considering the abundance of Asian grocery stores that sell all the necessary ingredients.
"We really want you to grow up with this book and be adventurous with it," said Ann . ".
"This is the basis of the way mom cooks, but cooking is also evolving.
We want people who read the book to take our recipe, but take some chances and add something of your own --
Like my mom always did. "--
Kaitlyn Giko Kandirkandil@latimes.