For my new book project, I’ve equipped myself with a supply of spices, including star anise! It’s not hard for you to guess what the subject of that book is: Pho. Many people have suggested that I write a pho cookbook since I make it at home, teach workshops on it, and regularly enjoy pho at restaurants. I have a thing about it. Since I’ve conquered Vietnamese sandwiches, why not spend time obsessing about pho?
Gathering from the response to The Banh Mi Handbook (we’re on the 4th printing since its July 8, 2014 release!), Vietnamese food is gaining in popularity. I can’t tell you how thrilling that is, given that my first Vietnamese cookbook came out in 2006. I’ve been working to help cooks of all levels to incorporate good Asian food into their lives. To that end, I’ve found that single-subject deep dives are great ways to fulfill that goal. I’ve written cookbooks on Asian dumplings (a type of food), tofu (an ingredient), and banh mi (a dish).