Are these fried shallots from Trader Joe's worth buying and eating? Surprisingly, yes and here's why. Plus, here are 8 recipes to use them up!| Viet World Kitchen
There are many simple sauces in the Vietnamese kitchen, not just the ubiquitous nuoc cham dipping sauce made with lime, fish sauce, sugar and chilies. This one has an unusual twang and slight thickness due to its source of tartness -- tamarind liquid. It's the thick liquid rendered from soaking and straining tamarind pulp. Make […] The post Vietnamese Tamarind-Ginger Sauce (Nước Mắm Me) appeared first on Viet World Kitchen.| Viet World Kitchen
Like iconic rice-paper rolls and pho, Vietnam’s signature sandwich is highly personalizable. As long as you maintain the framework of crisp bread, succulent filling, tangy pickled vegetables, chile slices, cucumber, and herbs, you can feature practically anything else in it. Use these pointers to create your own masterpiece. Think like you're setting up your own […] The post A Master Banh Mi Recipe for Vietnamese Sandwiches Anytime appeared first on Viet World Kitchen.| Viet World Kitchen
Say “banh mi” and most people think of the quotidian Vietnamese sandwich — a crisp, light baguette lined with mayo, pate, meat, pickles, cucumber, and chile. But the sandwich can be a knock-out vegetarian affair and may even be deconstructed on a plate as a breakfast platter. Banh mi also just means “bread,” and over […] The post How to find good bread for banh mi appeared first on Viet World Kitchen.| Viet World Kitchen
I'm not South Asian but I have several shelves of cookbooks dedicated to the region's spectacular flavors. They are layered with complexity, sometimes subtle and sometimes yowza wowza. South Asians have had a long history in Vietnam too so we are connected in many ways. This recipe is nuanced and incredibly good. I made it […] The post Gujarati-Style Charred Eggplant (Olo) appeared first on Viet World Kitchen.| Viet World Kitchen
Most people think of panfried noodle pancakes as being wheat-based but you can make them from rice noodles too. You just need to choose and cook wisely. I'm sharing my tips gathered over the decades of eating in Vietnam and abroad and cooking in my kitchen. The aim here is to create a crispy bed […] The post Panfried Rice Noodle Pancake Master Recipe appeared first on Viet World Kitchen.| Viet World Kitchen
Fruity tangy tamarind is a key ingredient in tropical South Asia and Southeast Asia. You'll encounter its friendly flavor in sweets, sauces (glazes, dipping sauces), curries, and condiments (chutneys). Tamarind comes from Africa but was naturalized in Asia, where it appears in many cuisines, from the Philippines and Vietnam to India and Sri Lanka. Its […] The post Tamarind Liquid Basics: What to buy and how to make your own appeared first on Viet World Kitchen.| Viet World Kitchen
There was a time when fresh ginger was hard to find in supermarkets but no more! It's now widely available in many forms -- fresh, dried, pickled, and preserved. But how do select ginger and how to use it well? This quick guide explains the interesting range of gingery flavors, the differences between different kinds […] The post Ginger Buying Guide appeared first on Viet World Kitchen.| Viet World Kitchen
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 […] The post Vietnamese bun rice noodle salad basics appeared first on Viet World Kitchen.| Viet World Kitchen
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. Vietnamese people enjoy large quantities of fresh herbs, and in fact, herbs […] The post Quick Guide to Vietnamese Herbs appeared first on Viet World Kitchen.| Viet World Kitchen
The quotidian fluffy rolls that you see in Asian bakeries are ephemeral when made at. home. Here's the doable recipe and know how!| Viet World Kitchen
Welcome to Viet World Kitchen, the website of award-winning cookbook author Andrea Nguyen. Dive in to develop your Asian cooking chops!| Viet World Kitchen
A lingering container of Trader Joe’s zig zag butternut squash and some ground pork inspired me to make these dumplings today. The recipe is from The Dumpling Galaxy Cookbook by Helen You, written with Max Falkowitz. The book is based on You’s namesake restaurant in Flushing, Queens, the Chinese food destination in New York […]| Viet World Kitchen
Sichuan peppercorn is used in East Asian cuisines. There are different kinds and here's a guide to buying and using them.| Viet World Kitchen
The first tofu dish that I really fell in love with was ma po dou fu (aka mapo tofu) a Chinese specialty made with ground meat, tofu, salty/hot/rich sauce and numbing Sichuan peppercorn. If you have Asian Tofu, the recipe headnote tells the story how as a teen permitted to tag along on an adult […]| Viet World Kitchen
Chinese doubanjiang can be tricky to buy. There are several kinds and here's the lowdown to help you shop and cook well.| Viet World Kitchen
Anyone who enjoys almonds should enjoy orgeat. When made well, it captures the essence of the nut, it's perfume and delicate sweetness. When poorly made it tastes like sweetened almond milk. People have told me that you can make orgeat by boiling down commercial almond milk, but it may have gums and other ingredients in […]| Viet World Kitchen
Incredibly easy to make and eat. All the ingredients are readily available to boot.| Viet World Kitchen
The other day I read that due to La Nina, the winter of 2016-17 will likely be a bit colder than usual, and depending on where you live, a little wetter, too. Here in Santa Cruz, it’s been chillier than normal, drizzly and in the mornings somewhat foggy. The dreariness and cooler temperatures led me […]| Viet World Kitchen
Take a look between the covers of my plant-based Vietnamese cookbook!| Viet World Kitchen
Elegant, delectable and classic, this Chinese classic is doable at home. Go for it.| Viet World Kitchen