Andrea Nguyen (Photo: Rory O’Brien)
Although many people think of Vietnamese cooking as beefy pho and meaty sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. Andrea Nguyen, a James Beard Award–winning author and one of the country’s leading voices on Asian cuisine, explores where plant-based cooking meets the dynamic flavors of Vietnamese cuisine in her new book Ever-Green Vietnamese. It details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful, comforting recipes.
Filled with the advice and teaching Nguyen is known for, the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce), exciting ways to enjoy tofu, and dozens of vegetable-driven sides and mains, including a few that incorporate a bit of meat (many with vegetarian or vegan options). Featured recipes include favorite snacks, like Smoky Tofu-Nori Wontons (Hoành Thánh Chiên) and Steamed Veggie Bao (Bánh Bao Hấp); iconic classics like Fast Vegetarian Pho (Phỏ Chay Nhanh) and Oven-Fried Crispy Shiitake Imperial Rolls (Chả Giò Chay); and simple sides, like Nuoc Cham Cabbage Stir-Fry (Bắp Cải Xào) and Green Mango, Beet, and Herb Salad (Gỏi Xoài Xanh).
Join Nguyen, in conversation with the Washington Post's Joe Yonan, as she discusses her inspiration behind the book and shares tips on key equipment, ingredients, and techniques for your cooking success in the Vietnamese kitchen. Following the conversation, enjoy light bites provided by chef Kevin Tien of modern Vietnamese restaurant Moon Rabbit at The Wharf in D.C.
Copies of Ever-Green Vietnamese (Ten Speed Press) are available for purchase and signing.