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Andrea Nguyen
Lives in San Francisco Bay Area
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Andrea Nguyen

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I'm making a pho fashion statement and you can too! These are the pins my publisher and I designed for The Pho Cookbook giveaway. We're sending them out on a first-come-first -served basis. Get details and enter at http://www.vietworldkitchen.com/blog/2017/01/pho-cookbook-giveaway.html
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Pho and I are in the January issue of Sunset magazine! The Pho Cookbook isn't out till 2/7 but you can get a head start (and taste) of what's to come. I was very honored that the magazine's food editor Margo True let me be her pho Sherpa. At new stands now, look for the cover with the handsome guy and teepee! 
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Baby it's cold out there. Time for mapo tofu, a brow wiper that will warm you up. I've been making it for decades and am sharing my recipes from my book, "Asian Tofu" along with a vegetarian version and tips on key ingredients like dou ban jiang (Pixian chile bean sauce). 
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 to make a batch of Sichuan mapo tofu (ma po dou fu in Mandarin). It’s a dish that I’ve loved since I was about ten years old. Mapo tofu is a dish tha...
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It doesn't take much till you can fry and slide an egg around a carbon steel pan or wok. It's a matter of seasoning and maintenance.
I love my well-worn, patinated wok but have been looking for a pan that will allow me to sear ad toss around lots of food at high heat. The six-inch wide wok bottom isn’t efficient for certain things. I have cast-iron skillets but they’re heavy. In fact, last week while cooking at my mom’s house, I used her deep cast-iron skillet to stir-fry and in between dishes, running back and forth from the stove to the sink with an 8-pound skillet was no fu...
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Doing this recipe video project with Chefsteps.com got me to like turkey. I see it as a different ingredient now, with lots of pho-tential. The story behind my challenges and victory...
Not long ago someone on VWK asked if I had a turkey pho recipe. I was working on it and it took a while for me to figure it out, primarily because I’m not a turkey lover. As you may recall my mentioning over the years, our family abandoned Thanksgiving turkey in the 1980s when my mom admitted that the big bird cooked up dry and that she preferred goose, duck, Cornish game hens, and chicken. For that reason, come each November, I walk right past t...
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I set up this preorder giveaway with my publisher, Chubo Knives, Fagor Duo, and Whole Foods to thank everyone for supporting "The Pho Cookbook". I hope you enjoy the fun prizes! Thanks in advance for spreading the pho spirit.

The book comes out on February 7 and many of you have already preordered. My publisher Ten Speed Press reports that pre-release support for The Pho Cookbook is fantastic! I’m incredibly honored -- okay, actually extremely stoked -- that people are getting into the pho spirit and entrusting me to be their pho Sherpa. To thank everyone for supporting the book, my publisher and I put together a special preorder giveaway that launched today. It's a w...
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Cutting back on wheat doesn't mean forgoing banh mi sandwiches. Make banh mi tacos! Ideas for meatless ones in this blog post. Happy New Year! 
I was at a Vietnamese market today and overheard a conversation between two Vietnamese people lamenting having to diet. “It’s so boring and difficult to eat lean vegetables all the time,” the woman said. “I’m tired of it.” The man responded, “Dieting isn’t about giving up everything. Just a little here and there.” I’m in the same camp as the man. All things in moderation, which is why I made banh mi tacos the other day. Cutting back on white brea...
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What I'm making for NYE. 
It had been a while since I made fried chicken so a couple weeks ago, I decided to fete two friends who are moving away by making Korean fried chicken. It’s crunchy, spicy, and tangy. It’s festive, slightly messy, and crazy red from the pepper paste sauce. I’d made the chicken years back using a recipe that a Korean friend’s mom shared with me. In 2009, I thought it was the best recipe but seven years make a difference. This one is better because...
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Like many Vietnamese people I was raised to be obsessed about this cake during the holidays. A little history, my family's practice of gifting them and recipe for making banh buche de Noel. You have time between now and Christmas.

A couple weeks ago, I received an email from author and journalist Thu-Huong Ha. She's a regular contributor to Quartz.com and asked about the Vietnamese obsession with yule logs. Her email brought back a rush of fond childhood memories and we had a great interview which resulted in Thu-Huong's story on the history of the buche de Noel in Vietnam as a colonial legacy that was published yesterday. What's the deal with yule logs? Vietnamese people ...
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So what would a Viet cook do to this classic French recipe? This is really delicious. A keeper.
Today was a double win in the kitchen. It’s my husband’s last day of teaching for the year and I wanted to bake him a celebratory sweet treat. I was also wanting to experiment with a holiday cake that would keep well as a gift to my family and friends. My family is partial to fruitcake and yule logs (buche de Noel). We’ve made many of them and I’ve posted recipes here and here. As these things simmered in the back of my mind, fate intervened (as ...
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I looked into the history of Thanksgiving for these Asian ideas for the holiday menu. Yes, make duck.
My family goes rogue every Thanksgiving and eats Vietnamese food. This year, Dad emailed the menu: fried imperial rolls (cha gio by my mom), Hanoi beef pho (made by me; kept frozen by my mom), and lemongrass pork riblets (mom followed my recipe in Into the Vietnamese Kitchen). I’ll bake a fruit galette for dessert. We’ve never had an entire American Thanksgiving menu of turkey, stuffing, gravy, potatoes, and pumpkin pie, but this year I wondered ...
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Sounds delicious!!
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Spatchcocking a chicken or turkey is easy. You just have to practice, roast, and eat your way to perfection. My step-by-step guide plus some roasting tips are in this post.
The first time I heard the term spatchcock was in 2009, in an extremely fancy butcher shop in Sydney where the cuts were displayed as if you were shopping in a meat boutique. I thought spatchcock was cute and funny, but little did I know until I looked it up and tried it out, that it simply meant butterflying a chicken, and splitting the bird open so it would lay flat and roast quickly. The benefits of the method are that the bird browns and cook...
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People think I'm a hardass about food traditions, but then they find out that I'm quite accessible and kinda funny too.
Introduction
I'm a cookbook author, food writer, and cooking teacher based in the Bay Area. My publications include Into the Vietnamese Kitchen (2006), Asian Dumplings (2009), Asian Tofu (2012). Next up is The Banh Mi Handbook (due out July 2014). All of these cookbooks are published by the mighty Ten Speed Press. 

My books are available as regular and enhances (with video) ebooks. I also have an app called the Asian Market Shopper (only for iPhones), which demystifies the crazy world of Asian ingredients. My in-person cooking classes are mostly in the Bay Areas but I also teach cooking classes at Craftsy

I've contributed to many publications, including the Los Angeles Times, Wall Street Journal, and Saveur, where I'm a contributing editor. Lots going on. Keep up with me at Vietworldkitchen.com, as site where I explore what's happening in Asian food and culture. 
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Currently
San Francisco Bay Area
Previously
San Clemente, CA - Los Angeles - Hong Kong
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Cookbook author and cooking teacher
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  • Cookbook author and cooking teacher, present
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