The Ruby’s Cookbook Club is a combination potluck and book club. Participants should cook a dish from the book (at least 8 servings). After RSVP-ing you'll be shared on a form to sign up for your dish. To help with planning, please confirm your dish by March 11.
We're so honored to be cooking from and discussing The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between by Tu David Phu and Soleil Ho! Soleil is a beloved alum and forever friend of the Ruby. They'll be joining us for dinner!
This is a great book! You can find it at your local library and we highly recommend purchasing at a local indie bookstore (here's our Bookshop link. The Ruby library will also have a desk copy.
***A Note on Health & Accessibility: This event is open only to vaccinated individuals providing proof of vaccination. Masking is highly encouraged. Joining this event requires walking up a set of stairs. Please let us know if we can help you up the stairs. Additionally, this event is aligned and dedicated to our mission of building community and safe spaces among people those who identify as women, non-binary, and transgender. ***
About The Memory of Taste
A playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from Top Chef alum Tu David Phu that’s “full of powerful writing and compelling flavors” (Saveur).
“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 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.
About Soleil Ho
Soleil Ho (they/them) is a cultural critic and opinion columnist at The San Francisco Chronicle.
RSVP