Vietnamese Food Any Day
Simple Recipes for True, Fresh Flavors [A Cookbook]
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4.0 • 2 Ratings
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- $15.99
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- $15.99
Publisher Description
Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes.
IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • The Washington Post • Eater • Food52 • Epicurious • Christian Science Monitor • Library Journal
Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.
PUBLISHERS WEEKLY
The author of six cookbooks over the past 12 years (most recently, the Pho Cookbook), Nguyen presents 80 excellent, simple Vietnamese recipes. Her "any day" preparation means that the microwave oven and the Instant Pot are in, and deep fryers are out. In terms of ingredients, Nguyen surveyed all the large grocery chains to ensure that the components of her dishes can be easily found without a trip to a specialty store. She uses a simply mixed pomegranate molasses to add tang to pomegranate sriracha shrimp, as well as to her spicy sweet pomegranate tofu. There are numerous chicken and pork entrees (chicken, lemongrass, and sweet potato curry; pork and eggs in caramel coconut sauce), as well as options that show an international flair, such as smoked turkey pho, which employs turkey thighs that come fully cooked, and mushroom p t puffs that call for ordinary frozen puff pastry sheets. Green vegetables get a makeover in sides like charred brussels sprouts with coconut, and easy soy sauce-glazed zucchini. Use-it-up fried rice combines any and all leftovers with a beaten egg and some fish sauce for a dinner. Nguyen's newest is as utilitarian as it is innovative.
