Andrea Nguyen
Food Writer, Author, and Chef at Freelance
Co-Host at Everything Cookbooks
Food Writer at Pass the Fish Sauce
Writer, teacher, Beard🥇author of The Pho Cookbook + Vietnamese Food Any Day. Ever-Green Vietnamese drops on 4/25/23! SUBSCRIBE to my free newsletter. 👇👇👇
Articles
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1 week ago |
vietworldkitchen.com | Andrea Nguyen
Almost any grilled, fried, or stir-fried main dish may star in southern Vietnamese rice noodle salads, which are generically called bún ("boon"), the name of the capellini-size round rice noodles that define the dish. In Vietnam, they are sold fresh and dried. Abroad, most people use dried noodles purchased at Asian markets, though you can now buy them at regular supermarkets too. Bún bowl salads come together easily, so keep the noodles in your pantry (see below for buying tips).
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3 weeks ago |
vietworldkitchen.com | Andrea Nguyen
Fresh herbs enliven Vietnamese foods with their flavors and perfumes. Pinched off their stems or chopped, raw leaves are tucked into rice paper rolls, dropped into hot soup, mixed into cool salads, stir-fried with noodles and wrapped up with grilled morsels in lettuce.
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4 weeks ago |
vietworldkitchen.com | Andrea Nguyen
Whereas many people love a chewy open crumb in their bread nowadays, many Asian folks enjoy the soft pillowy gentleness of yeasted breads. Think of milk bread, "smiling" snowy char siu bao at dim sum, King Hawaiian sweet bread, and all those yeasted items sold at 85C Bakery and Cafe, and other similar Asian establishment. You can make them at home with little effort and the result of your effort will be ethereal.
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1 month ago |
davidlebovitz.substack.com | Andrea Nguyen |Adam Roberts
“Who are these freezer people?” I used to ask myself. They’re the ones who would tell me they would freeze the 2 gallons (8L) of whey leftover from making cheese. They’re the people who have room in their freezer for turkey carcasses that they’re saving to make stock. Others put their summer bounty of tomato sauces in there, plus pesto, three-layer cakes, casserole dishes of lasagna and macaroni and cheese, pound cakes and assorted cookie doughs.
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2 months ago |
vietworldkitchen.com | Andrea Nguyen
Every cook needs easy, 15 minute vegetable sides in their back pockets. I have many that feature cabbage -- salads, soup garnishes, and stir-fries. This Chinese cabbage just entered my life by way of Betty Liu's cookbook, The Chinese Way, which was published in 2024 by Voracious/Little Brown. Betty focuses on core Chinese culinary values by drawing a through line from traditional recipes to modern riffs.
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Thanksgiving leftovers get a Viet makeover. Use your roasted bird for my 30-minute microwaved redo of Vietnamese Roast Chicken Sticky Rice — Xôi Gà Rô Ti. It’s versatile and unfussy. The full lowdown >> https://t.co/HDPE12APbA https://t.co/jZOqwdqxG7
Vietnamese coffee is more than the usual coffee and sweetened condensed milk. Meet and make egg coffee (cà phê trứng) and salt coffee (cà phê muối) from my recipes. They’ll transport you to Hanoi and Hue. https://t.co/MrlY8tQlks https://t.co/AteKrOxE6d
Finally, I came up with a highly doable recipe for sticky rice, chestnut and shiitake dressing — my Viet family’s holiday favorite. The new approach solves 3 major issues, 2 of which are dealt in the microwave. Check today’s newsletter for more info: https://t.co/lYYlwaBBdT https://t.co/QMcWCLYhyz
