In Vietnamese, “an” means “to eat,” a happy coincidence, since the An family has built an award-winning restaurant empire—including Orange County’s AnQi. Helene An, executive chef and matriarch of the House of An, is hailed as the “Mother of Fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese,
French, and California-fresh influences. Now, her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes, including “Mama’s” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken.
The book is a fascinating peek at a remote world, and the evolution of an extraordinary cuisine. The 100 recipes in
An: To Eat feature clean flavors, simple
techniques, and unique twists that could
only have come from Helene’s personal