Dive in to explore Asian cooking and traditions
Author + Teacher + Consultant
You read that right. I can barely believe that I got to type that. Last Friday in New York, in front of about 600 people, The Pho Cookbook was awarded one of the culinary world’s highest accolades, a James Beard Foundation Award for Excellence. Who is that man on the medal? The late James Beard…
My husband and I were both skeptical, but for the sake of pho, we went to try the phorrito at Komodo in Los Angeles. It was December 2016, a couple days before Christmas. I posted a photo of myself eating the unusual noodle soup wrap on Instagram. There was curiosity, some disbelief, and a…
Meet Kristin. She’s sitting in front of four (4!) bowls of homemade pho. How did she manage to score that kind of jackpot? She and her husband Eric, along with a group of friends, have a private cookbook club. “Most of us went to college together so it’s a great way to stay connected,” she…
I love sandwiches and I love mayonnaise. It’s a win-win situation. I bought the condiment for years abut while writing The Banh Mi Handbook, I spent about a month working on different recipes – from regular and eggless (vegan) to Sriracha and umami mayonnaise. Making mayo from scratch is utterly easy. Moreover, homemade mayonnaise takes…
When summer hits, I’m on the lookout for green tomatoes. No, not the heirloom, fancy ones that are green in their ripe state. I’m talking rock hard, unripe tomatoes. They’re firm, meaty and perfect for pickling because they’ll retain a little crunch. I eat pickles too fast to do the canning jars and sterilization. Instead,…
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…
Anthony Bourdain’s sudden death triggered an outpouring of emotion from all over, but for me, it eventually led me into the kitchen to make wonton noodle soup and refresh my memory of experiences long ago. My first job after college was with the federal government. I was a bank examiner and quickly learned to hate…
My mother isn’t a touchy-feely person but we are close. We’re food pals and though I check in with her on a regular basis, this week, I’m thinking a lot about what it means to be a parent. I don’t have kids or even a pet but I do appreciate what it takes to be…
Meet xian bing, pan-fried dumplings the size hockey pucks. They are shaped like traditional bao but the dough does not contain any leavening agent. I fell for them years ago at a spot called the Beijing Pie House in Monterey Park, a major hub for excellent Chinese food located east of Los Angeles. The Beijing…
Anthony Bourdain’s sudden death triggered an outpouring of emotion from all over, but for me, it eventually led me into the kitchen to make wonton noodle soup and refresh my memory of experiences long ago. My first job after college was with the federal government. I was a bank examiner and quickly learned to hate…
I love sandwiches and I love mayonnaise. It’s a win-win situation. I bought the condiment for years abut while writing The Banh Mi Handbook, I spent about a month working on different recipes – from regular and eggless (vegan) to Sriracha and umami mayonnaise. Making mayo from scratch is utterly easy. Moreover, homemade mayonnaise takes…
The Japanese excel at building umami — savoriness, to allow simple foods to taste extra delicious. This easy-to-make condiment embodies just that. I learned about banno-joyu, which I call Japanese seasoned soy concentrate, while visiting with Elizabeth Andoh, one of the foremost experts on Japanese foodways. She’s the consummate teacher and part of my field…
Hello, this site was created and maintained by me — Andrea Nguyen. Based in Northern California, I’m an author, freelance writer, editor, cooking teacher, and consultant. Let’s dig in →
