Andrea nguyen

Step into the kitchen with Andrea Nguyen, author of Vietnamese Food Any Day, and learn how to make two of her favorite recipes. We met up with Andrea at The Linney Kitchen Studio in Minneapolis to shoot recipe videos for the essential Nuoc Cham Dipping Sauce and the fun, festive Sizzling Rice Crepes (the sound of the sizzle alone makes this dish worth making!). As she points out, like all recipes in her book these dishes can be made with ingredients that have become more readily available…

Yes, you can make shatteringly crispy oven-friend or air-fried imperial rolls by blasting them with heat. Get this recipe from Andrea Nguyen to get started.

| Wouldn’t you know it, there was a lot of pho fervor this year, especially at Viet World Kitchen! Instead of doing a year-end summary of the most popular recipes on the site, I decided to round up all the pho-related content that published during the past twelve months. I published tips, tricks, and recipes […]

"The vegetables are really the star, [and] it tastes fabulously bold," says the James Beard Award winner, who features this recipe in her new cookbook Ever-Green Vietnamese

Perfectly cooked chicken with the press of just a few buttons? Yes, please!

Serves 4. Fragrant with lemongrass, and topped with two types of meat, this joyful bowl will is perfect for cooler autumn evenings Recipe from Vietnamese Food Any Day by Andrea Nguyen (Ten Speed Press). Photo by Andrea Pick.

If pho and bun bo Hue are your main Viet noodle soup, you need to get to know hu tieu! Here's a primer and recipe for your journey.

When a master of pho decides to make fried rice with her favorite flavors, this is the result. Lucky us.

In Vietnamese Food Any Day, the wonderful, versatile 2019 book from which this is adapted, author Andrea Nguyen calls for either salmon or halibut filets to be roasted in parchment (en papillote in French) in the oven. No doubt it works beautifully with salmon (we haven’t tried yet), and probably many other fish as well (scallops? cod? red snapper?). But we were bowled over by how perfectly it works with halibut, a fish that’s notoriously hard to cook right (it’s so easy to overcook it and…

Mapo Tofu | Andrea Nguyen, NYT Cooking ~ Classic spicy Sichuan dish of ground beef (or pork), tofu, & green onions; seasoned with doubanjiang (bean paste), fermented black beans, ginger, soy sauce, sugar, red pepper flakes (to taste), & Sichuan peppercorns. Uses tofu soaking water rather than chicken broth to create sauce. Serve with rice. (See Just One Cookbook for less spicy Japanese version) #Asian #Chinese