p.50 / Vietnamese-Style Egg Rolls (Chả Giò)

The Oops: The seasoning list is missing two ingredients that help balance the flavor of the filling.

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The Fix:  Add ½ teaspoon kosher salt and ½ teaspoon black pepper to the filling mixture.​

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p.102 / Chicken Phở (Phở Gà)

The Oops: The recipe lists a “6-inch piece of ginger, peeled and cut into pieces,” but doesn’t clarify how to prep it. The halved onion isn’t clear on whether it should be peeled, and Step 5 doesn’t specify if the pot should be covered. The recipe also ends at Step 7 without directions for using the remaining salt or assembling the bowls.

 

The Fix: 

- Ginger: peel but keep it whole.
- Onion: split in half with skin on, cut root-to-root (just make sure the root isn’t dirty).

- Step 3: add the remaining kosher salt at the end when seasoning the broth to taste.
- Step 5: keep the pot uncovered while simmering.
- After Step 7: finish by following the “Building the Bowl” section (page 95) for how to assemble the pho with noodles, herbs, and garnishes.

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p.107 / Pork and Seafood Noodle Soup (Hủ Tiếu)

The Oops: The recipe ends without finishing directions for assembling the bowl and serving.

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The Fix: After Step 3, finish the dish by following the “Building the Bowl” section (page 95) for guidance on assembling with noodles, proteins, herbs, and garnishes.

For the bowls: Blanch the noodles in boiling water for 30 seconds, then place directly into serving bowls. Garnish with sliced pork, quail eggs, shrimps or prawns, cilantro, chives, fried shallots, and any optional garnishes. Bring the broth to a boil and pour over the bowl contents. Serve with bean sprouts, chilis, and lime on the side.

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p.188 / Caramelized Pork in Fish Sauce (Thịt Kho)

The Oops: Instruction says to add the entire piece of pork, and sear on one side for a couple of minutes.

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The Fix: Slice pork in bite sized pieces

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p.191 / Ginger-Braised Chicken (Gà Kho Gừng)

The Oops: Step 3 suggests covering the pot for simmering, but it can cause the sauce to reduce too much if left covered the entire time.

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The Fix: Let simmer uncovered. If the sauce starts to reduce too quickly, cover partially or fully to control evaporation.

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p.221 / Caramelized Fish in a Clay Pot (Cá Kho Tộ)

The Oops: The sugar quantity needs a slight adjustment for proper balance.

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The Fix: Use 2 teaspoons sugar plus 1 teaspoon more for finishing (2 t + 1 t total).

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p.261 / Cabbage and Chicken Salad (Gỏi Gà)

The Oops & Fix: In "make it more đặc biệt: Add carrots in Nước Mắm," the pickled carrots recipe is on page 284 (not 285).

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p.274 / Green Beans in Shrimp Paste (Đậu Ve Xào Gạch Tôm)

Make it đặc biệt: Deep-fry green beans first until blistered, then toss them into the shrimp paste mixture. Shorten Step 2 sauté time to 30 seconds instead of 4 minutes.

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p.285 / Pickled Baby Eggplant (Cà Pháo Muối)

The Oops: The proportions for the brine and pickling solution need slight adjustment for balance and flavor.

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The Fix: 

- In Step 1, add ½ cup white vinegar to the brining solution.
- In Step 4, increase vinegar in the pickling solution to 1 cup total.
- Salt for Step 4 should be 1 tablespoon (not 2 teaspoons).

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p.313 / New Orleans–Style Beignets (Bánh Tiêu Pháp)

The Oops: The order of ingredients in the dough instructions needs clarification.

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The Fix: The yeast should be added before the flour and salt. All other instructions remain the same.