Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]

Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]

by Andrea Nguyen

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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.

Editorial Reviews

Library Journal

★ 02/01/2019

Nguyen (The Pho Cookbook; Into the Vietnamese Kitchen) has written another excellent cookbook about Vietnamese cuisine. From her vast knowledge and easy-to-understand instructions, readers will get a fantastic education into preparing and delivering delicious food. To start, the author lists the essential ingredients needed to prepare each dish, along with tips on where to find them. Suggestions on menu planning encourage readers to be creative. Chapters are broken down by meals, proteins, starches, and vegetables, ending with a section on desserts and coffee. The first chapter is extremely useful in its offering of several sauces essential to Vietnamese dishes, such as Caramel sauce and Nuoc Cham. Recipes such as banh mi, smoked turkey pho, chicken, lemongrass, sweet potato curry, and shaking beef will also interest home cooks. In many of the recipes, Nguyen gives notes on substitutions to make them vegetarian friendly. Beautiful photographs are a bonus. VERDICT A solid resource for cooks of all levels, especially beginners.—Holly Skir, Broward Cty. Lib., FL

The New York Times Book Review - Christine Muhlke

Today, rice flour, coconut milk and fish sauce can be found with fairly minimal effort, but Vietnamese dishes still intimidate many home cooks. Vietnamese Food Any Day is a welcome entry point, offering recipes and tips that will have you making if not authentic, then authentically delicious Vietnamese dishes in very little time. With writing as clear and zippy as the flavors she describes, Nguyen is the ideal guide, pragmatic and supportive, always ready with a clever twist.

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 pâté 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. (Feb.)

From the Publisher

"Nguyen cleverly incorporates techniques and ingredients from other parts of the world into her Vietnamese recipes to make it possible for someone almost anywhere to shop and cook on any old weeknight."
Bon Appetit

"Nguyen’s newest is as utilitarian as it is innovative."
Publishers Weekly

“Packed with bold new recipes and expert advice, Vietnamese Food Any Day opens up a world of exciting flavors to cooks at any level. WIthin hours of getting my hands on this book, I charged into the kitchen to make Shaking Beef and Easy Soy Sauce-Glazed Zucchini. Both winners! I’ll be adding these and many more of Andrea Nguyen’s thoughtfully crafted recipes to my weeknight repertoire.”
—Molly Stevens,
author of All About Roasting and All About Braising

“Andrea Nguyen is a masterful and irrepressible guide to Vietnam’s cuisine and culture. Vietnamese Food Any Day delivers big, bold flavors translated for the American kitchen. It’s exotic simplicity at its best.”
—Christopher Kimball,
founder of Milk Street

“From beginners to more experienced cooks, everyone will benefit from Vietnamese Food Any Day, which demystifies ingredients and techniques so anyone can make extraordinary, authentic Vietnamese food at home. I’ve been using Andrea’s recipes for years and each one has been a sure-fire hit. I’m thrilled to have this collection of favorites that are easy to master, from snacks and soups, to shaking beef and spicy sweet tofu!”
—David Lebovitz, author of My Paris Kitchen and The Perfect Scoop

Praise for The Pho Cookbook:

"With the same clarity and care displayed in her previous books, Nguyen guides even the nervous first-time pho navigator to slurp-worthy success."
—, Best Books of 2017

"Nguyen's recipes are a cook's dream...This is not unique to The Pho Cookbook; cooking from any of Nguyen's books is like listening to an incredibly patient friend explain a recipe over the telephone."
Lucky Peach

"Nguyen is a master teacher when it comes Vietnam's national dish, and in her new book she provides meticulously clear instructions for every imaginable variety—we recommend you cook through every chapter."
Food & Wine

"Nguyen is teaching a master class that ninth-graders can comprehend....[she] is respectfulof our time without diminishing quality."

Product Details

ISBN-13: 9780399580369
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 02/05/2019
Sold by: Random House
Format: NOOK Book
Pages: 240
Sales rank: 360,105
File size: 120 MB
Note: This product may take a few minutes to download.

Read an Excerpt

When I wrote my first cookbook, Into the Vietnamese Kitchen, interest in the food of Vietnam was nascent and mainly occupied foodies and culinary geeks like me. Many of the ingredients called for were available at supermarkets, but to present the richness of Vietnamese cuisine I had to ask cooks to shop at Asian markets for a specific quality of fish sauce and noodles. I was trying to stay as true as possible to the flavors and textures of traditional dishes, all the while reflecting my experiences as a Vietnamese American. A lot has changed since that book released in 2006. An uptick in media coverage of Vietnamese food in print, television, and online made it trendy. Tourism and business in Vietnam increased—former president Barack Obama met up with Anthony Bourdain in Hanoi to sample bún chả(grilled pork with rice noodles and herbs, see page 201). Sriracha, a Thaihot sauce that had become a mainstay at Viet restaurants, has practically become an American staple. Even tofu has gained wider acceptance. My cookbooks on banh mi and pho, released, respectively, in 2014 and 2017,spotlighted Vietnam’s signature dishes in traditional and modern incarnations. (Mexican bolillo rolls are fabulous for Viet sandwiches! Pressure cookers make pho doable for weeknight eating!) Writing those books for a broader audience meant spending more time where most Americans shop for food—the supermarket. And being a busy writer, I also learned how to fit good, interesting food into hectic lifestyles.

In my hometown of Santa Cruz, California, as well as cities I’ve visited, I noticed a steady change in the Asian food sections of local supermarkets; there was a much greater variety, which went beyond the usual suspects of Chinese and Japanese soy products. More important, I could purchase seeds of my supermarket obsession brands that I used to find only at Asian markets, such as Chaokoh coconut milk; Sun brand’s Madras-style curry powder, a family favorite, could be found in the regular spice aisle; and quality white and quick-cooking brown jasmine rice were in the Asian aisle and regular rice section.

The diversification of American supermarkets has been tremendous. According to the Food Marketing Institute (a trade group), in 1975, supermarkets carried about 9,000 products. Today, the average supermarket has roughly 40,000 items. Too many choices can confound (which is why cellphones are common grocery-shopping lifelines), but I see them as an opportunity to help cooks shop wisely and mine the resources at their fingertips to make good Vietnamese food. For example, trends in gluten-free and whole foods nudged pasta companies to develop white and brown rice capellini and spaghetti—terrific subs for traditional Vietnamese bún (round rice noodles).I use rice spaghetti for Spicy Hue Noodle Soup (bún bò Huế, page 89), and the capellini is great for rice paper rolls (see page 119), lettuce wraps (seepage 139), and rice noodle salad bowls (see page 197). Pomegranate molasses (see page 34) and juice are my tart-sweet stand-in for tamarind, which has yet to be widely distributed. Fresh turmeric, coconut water, and coconut oil may be new health-boosting ingredients to some people, but to me, they’re game changers for creating vibrant flavors that beautifully capture what I’ve enjoyed in Vietnam. Realizing that a wider array of Viet dishes can be part of the American table, I decided to write Vietnamese Food Any Day based on ingredients found at most mainstream market chains such as Kroger, Whole Foods, Albertsons, Trader Joe’s, Publix, and Giant Eagle. I’ve also canvassed Costco and Walmart. And whenever possible, I’ve scoped out well-stocked independent markets too. Given the reasonable inventory overlap between mainstream and ethnic grocers, there’s no Asian-market shopping required for this book. That said, this book’s approach to showcasing Vietnamese cuisine isn’t hodgepodge. It’s based on a Vietnamese term, khéo, that means“smart” and “adroit,” but when applied to cooking, it conveys food that’s been thoughtfully and skillfully prepared with intention and a grounding in the fundamentals.

In the spirit of khéo cooking, the recipes herein are streamlined but not dumbed down. They capture the essence of Vietnamese foodways, while demystifying and decoding the cuisine for home cooks. Simple recipes that I’ve gathered from Vietnam, such as the Grilled Slashed Chickenon page 98, underscore the cuisine’s possibilities. On the other hand, reimagined classics prepared with nontraditional ingredients, such as the Smoked Turkey Pho on page 84, will inspire you to improvise. Developed to be fun and/or low-stress, the recipes are prepared with regular pots and pans (no wok or Chinese steamer is required), a pressure cooker, anda microwave oven. There’s no deep-frying, because as much as many of us love eating fried food, few of us want to make it and clean up afterward.

We’re cooking and eating in very exciting times. The tumultuous history of Vietnam, informed by its regional differences, varied topography, and extensive interactions with foreign peoples through colonial occupation, war, and diaspora, laid the foundation for a lot of make-do cooking. Viet cooks are curious and inventive by nature. They’re always creating new dishes, incorporating new ingredients, or reconsidering old-fashioned, labor-intensive techniques. That dynamic keeps the cuisine and culture evolving. This cookbook will help you plug into that mindset to make Vietnamese food. Through preparing recipes in Vietnamese Food Any Day, you’ll come to understand how Vietnamese flavors may be built, how to put together a Vietnamese meal,and how to incorporate Vietnamese cooking into your repertoire. Viet food doesn’t have to be an exotic, special weekend project. It’s deliciously doable whenever you want.

Customer Reviews