Errata for Đặc Biệt: An Extra Special Vietnamese Cookbook
MAY 2026 UPDATES
| 📖 Page / Recipe | 🔎 Needs a Tweak | ✅ The Fix |
| Chapter 4 – Noodles & Bún | Several recipes in this chapter end without final bowl assembly instructions. | All recipes in Chapter 4 (Noodles & Bún) are completed by referring to “To Build the Bowls” on page 95, which finishes each dish with noodle prep, garnishes, and broth assembly. |
| p. 50 – Vietnamese-Style Egg Rolls (Chả Giò) | The seasoning list is missing two ingredients that help balance the flavor of the filling. | Add ½ teaspoon kosher salt and ½ teaspoon black pepper to the filling mixture. |
| p. 102 – Chicken Phở (Phở Gà) | The recipe doesn’t clarify how to prep the ginger and onion, whether to cover the pot, or when to add the remaining salt. The steps also end before explaining how to assemble the final bowl. | – Ginger: Peel and cut into large chunks (about 4–6 pieces). – Onion: Split in half with skin on, cut root-to-root (just make sure the root isn’t dirty). – Step 5: Keep the pot uncovered while simmering. – Step 7: Season the broth with the remaining salt before skimming and discarding impurities. – After Step 7: Follow “Building the Bowl” (page 95) for assembling your phở with noodles, herbs, and garnishes. |
| p. 107 – Pork and Seafood Noodle Soup (Hủ Tiếu) | The recipe ends without finishing directions for assembling the bowl and serving. | 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. |
| p. 147 – Bánh Mì Architecture | The callout for the pickle component lists the wrong page number for the Pickled Carrot and Daikon recipe. | Update the reference from p. 286 to p. 284, where the Pickled Carrot and Daikon (Đồ Chua) recipe actually appears. |
| p. 176 – Photography Credits | The photo credit is missing. | All photos on page 176 are by Cory James Fontenot. |
| p. 188 – Caramelized Pork in Fish Sauce (Thịt Kho) | The cut of pork isn’t clearly specified. | Use sliced pork belly (or pork butt as an alternative). |
| p. 191 – Ginger-Braised Chicken (Gà Kho Gừng) | Step 3 suggests covering the pot for simmering, but it can cause the sauce to reduce too much if left covered the entire time. | Let simmer uncovered. If the sauce starts to reduce too quickly, cover partially or fully to control evaporation. |
| p. 221 – Caramelized Fish in a Clay Pot (Cá Kho Tộ) | The sugar quantity needs a slight adjustment for proper balance. | Use 2 teaspoons sugar plus 1 teaspoon more for finishing (2 t + 1 t total). |
| p. 261 – Cabbage and Chicken Salad (Gỏi Gà) | The Nước Mắm Chấm reference is incorrect. | Update to reference Nước Mắm Chấm on page 284 (not 285). |
| p. 274 – Green Beans in Shrimp Paste (Đậu Ve Xào Gạch Tôm) | The cooking method can be improved for better texture and color. | 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. |
| p. 285 – Pickled Baby Eggplant (Cà Pháo Muối) | The proportions for the brine and pickling solution need slight adjustment for balance and flavor. | – 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). |
| p. 297 – New Orleans–Style Beignets (Bánh Tiêu Pháp) | The order of ingredients in the dough instructions needs clarification. | The yeast should be added before the flour and salt. All other instructions remain the same. |
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