Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea: A Plant-Based Cookbook

Description

Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations-from the James Beard Award-winning author of Vietnamese Food Every Day Although many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In Ever-Green Vietnamese, Andrea Nguyen 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 brilliant advice and exceptional 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). Home cooks will revel in Nguyen's ingenious recipes for- favorite snacks, like Smoky Tofu-Nori Wontons and Steamed Veggie BaoVietnamese classics, like Fast Vegetarian Pho and Banh Mi with Vegan Mayonnaise and Bolognasimple sides, like Nuoc Cham Cabbage Stir-Fry and Green Mango, Beet, and Herb Saladwholesome hacks, like Sweet Potato and Shrimp Fritters and Oven-Fried Crispy Shiitake Imperial Rolls Full of cultural context, loads of instruction, and practical cooking tips, Ever-Green Vietnamese is perfect for anyone looking to incorporate plant-based Vietnamese cooking into their busy lives.

Andrea Nguyen is an author, teacher, podcaster, and consultant based in the San Francisco Bay Area. Born in Vietnam, she came to the United States at the age of six. She has written six acclaimed books, including The Pho Cookbook, which won a James Beard Award. Epicurious named her one of the top 100 greatest home cooks of all time. A former contributing editor at Saveur and columnist at Cooking Light, Nguyen has written articles and recipes for Food & Wine, EatingWell, the New York Times, Wall Street Journal, and Los Angeles Times.

"The icon who is Andrea Nguyen has written yet another cookbook that will inevitably become stained from all the recipes I will cook from it. Nguyen shows us how to bring a range of highly delicious, vegetable-forward Vietnamese flavors into our own kitchens."-Andy Baraghani, author, The Cook You Want to Be "As many of us try to navigate how to introduce more greens into our lives without compromising our preferences and nostalgia, [this book] is an invitation to confidently move in this direction. Colorful, rich, and inviting, Nguyen shows us yet again why she is one of the preeminent culinary educators in the United States."-Stephen Satterfield, founder, Whetstone Media, and Peabody Award-winning host "If I feel like cooking Vietnamese food, Andrea Nguyen is the person I turn to. Through her cookbooks, she has been a presence in my kitchen for years."-Diana Henry, James Beard Award-winning cookbook author and journalist "I consider all of Nguyen's books on Vietnamese cuisine to be my guiding lights when it comes to cooking the cuisine of my family's home country. And this latest book . . . provides wonderful validation for vegetarians and vegans who want to maintain a soul connection to Vietnamese food and culture."-Soleil Ho, critic-at-large, San Francisco Chronicle "If you're looking for a modern, plant-centric take on Vietnamese cooking, Nguyen delivers. I've cooked more from this book than any other this year. This is a masterful resource rooted in tradition, brimming with fresh inspiration."-Heidi Swanson, James Beard Award-winning author, Super Natural Every Day and Super Natural Simple "Andrea Nguyen['s] finesse with tofu, smart veganized swaps for common seasoning staples, and tips on how to work with everyday ingredients are a highlight of this book, as are the recipes. Her techniques are simple and smart, and I know eating more plants will be an even tastier endeavor now that she is my guide."-Ben Mims, cooking columnist, The Los Angeles Times "I have turned to Andrea Nguyen's writings and recipes many times for guidance and the reassurance that comes with her vast knowledge and authority. These plant-forward recipes are as timeless and essential as her advice has always been."-Carla Lalli Music, author, That Sounds So Good and Where Cooking Begins "Fresh herbs and vegetables have long been pillars of Vietnamese cuisine, but here Nguyen centers them in umami-rich recipes that are not only mouthwatering but also intelligently healthy. Her approach isn't based on adaptation or compromise but rather on the imaginative evolution of Vietnamese flavors."-Monique Truong, author, The Sweetest Fruits "Coming from the life experiences of Vietnamese-American culinary godmother Andrea Nguyen, the spectrum of techniques and ingredient knowledge in this book are equally inclusive of the past, present, and future."-Minh Phan, chef and founder/creative director of Michelin-starred restaurant PHENAKITE and porridge + puffs