Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook] by Andrea Nguyen (PDF)

Description

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 JournalDrawing 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.

User’s Reviews

Editorial Reviews: Review “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 ScoopPraise 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.” —NPR.org, 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.” —Food52 About the Author A bank examiner gone astray, Andrea Nguyen is living out her childhood dream of being an award-winning writer, editor, teacher, and consultant. Her impactful books—Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, and The Pho Cookbook—have been recognized by the James Beard Foundation, International Association of Culinary Professionals, and National Public Radio for their excellence. She edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert. Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light. Excerpt. © Reprinted by permission. All rights reserved. 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. Read more

Reviews from Amazon users which were colected at the time this book was published on the website:

⭐There is not a single recipe in this book that I would not enjoy making. And this cook book–surprisingly and delightfully–is quite a “page-turner”!Quite the statements, but they are true. Andrea Nguyen’s Viet spirit, her vast experience, her pragmatism, and her reasonable and logical way of doing things come shining through in this, her newest cook book. She is a real star in my opinion.What’s really special about this book: This author has an acute awareness of what’s available in our “normal” American grocery stores and the appliances, counter and pantry space in the “normal” American kitchen. How was she able to so successfully transfer this awareness to her recipes? She paid close attention to her mother’s cooking back in the mid-1970’s when the family arrived in the US as refugees. No familiar Vietnamese foodstuffs to be found in the neighborhood grocery stores back then, so Vietnamese families adapted American ingredients to mimic what they had been used to in their homeland–a good example of practicality and perseverance and strength of spirit.So, these recipes are unique, distinct and extraordinary: There is not a single ingredient in this Vienamese cook book that can’t be found in any all purpose, good-sized neighborhood grocery store. (Well, finding lemongrass might cause you some extra effort, but not much…..and there is always lemongrass paste.)Not only are these recipes mouthwatering, they are fairly easy to accomplish and master. Give me a recipe that tastes great and is quick and easy to make, and I will gladly embrace it. Make them recipes with the Vietnamese flare for balancing flavors and textures, and that’s even better.Andrea Nguyen, (last name pronounced “Win”) is a fine teacher. She writes with a personable style and has so much worthwhile information to share, that there’s no way you’ll come away from your first read-through of this book without more knowledge and experience under your belt. And with her thorough explanations, I can’t see any recipe failing for you.After a chapter of essential ingredients and strategic shopping advice, (including some brand recommendations), comes a chapter of basic recipes. I am no longer leery of making Vietnamese caramel sauce–easy-peasy. And there are recipes for making your own basic dipping and chili sauces, and pomegranate molasses. (Her way of showing us that we don’t need to rely on Asian condiments from the store shelves.)After a chapter of uncomplicated snack recipes, comes a soup chapter. And if you are familiar with Nguyen’s Pho cook book, you would know to expect the soup recipes in this book to be stellar–and they are.–all ten of them! There are helpful tips on the best store shelf stocks, and how to build a sweet note into a broth.My favorite chapter is Chicken and Seafood: There are a handful of chicken thigh and shrimp recipes that I could live on…… There are plenty of great recipes in the Pork and Beef chapter, too.The eleven salad and veggie recipes have me wishing for more. And really, with all the substitutions and suggestions, there are more–plenty more! And adding–even just a few–of the rice and noodle recipes to your repertoire will have all those sitting around your table praising you with big grins on their faces.Nguyen is very generous with her tips–and they are so valuable, useful, spot-on. Some examples: Why muslin is better than cheesecloth; the difference between cane and beet sugar when caramelizing; the richest coconut milk; how to prevent noodles from sticking together after draining. And there are how-to instructions: For working with lettuces and herbs, working with rice paper, how to cut into matchsticks, and how to buy, prep and store lemongrass, and many more.And there are plenty of tips on substitutions for creating vegetarian and vegan dishes, plus notes, for instance, on which tempeh has the most umami. And there is an entire chapter on eggs, tofu and tempeh.Nguyen also offers alternative cooking techniques, by incorporating instructions for pressure cooking and working with a multi-cooker, and providing substitutions for utensils that we might not have.Here is another thought: If you have Charles Phan cookbooks, and love them, but don’t use them much, you will love this cook book even more. In fact, what you learn in this book will help get you back in touch with Phan’s books.Four-color pictures are well done, (but there is not a picture for each recipe). Index is sufficient. Type style, size and black ink, plus a well-designed page layout, all contribute to easy reading. After all, this is a Ten Speed Press publication and they are masters of the art of producing great cook books. Definitely take a browse through the “Look Inside” feature on this product page. If my review has not convinced you this is a wonderful book, maybe that feature can sway you one way or the other.I bought this book as a pre-order. I recognize this author’s name and her reputation, so it was no huge leap of faith that made me hit the buy button the day I first saw it advertised. I looked back to see when I purchased Nguyen’s Pho cook book, and I was kind of surprised to see it was almost exactly two years ago that I bought it and reviewed it.

⭐I love this cookbook! I have both Ms. Nguyen’s “Vietnamese Food Any Day” and “Into the Vietnamese Kitchen” – the latter has more traditional, detailed “classic” Vietnamese recipes. The former is filled with quick, DELICIOUS recipes that you can make with either traditional ingredients or more accessible substitutions. Since I am not Vietnamese myself, I actually don’t feel like I have the authority to designate which cookbook is more “authentic” as some reviewers seem entitled to do. I will note that immigrant cooking is always necessarily a fusion of the traditional place-of-origin techniques and recipes made with whatever ingredients are available locally – which are often rather different from what was available in one’s home country. Those additions – like the use of Maggi sauce for example – used by the diaspora communities in turn influence and reinvent the constantly evolving cuisine of any country or nationality. And of course Vietnamese food in particular reflects and incorporates the influence of their many-decades colonizer France, with recipes that use classic French techniques and ingredients. With all due modesty, I will say that I am an excellent cook and able to make elaborate, complicated, multi-course meals from French, Mediterranean, Italian, South East Asian, Chinese, Japanese, Middle Eastern, Persian, British, American, and yes even Vietnamese classic recipes. But, like most people, I prefer on a daily basis to make quick, tasty, reasonably healthy meals that my family – including kids – will eat. “Vietnamese Food Any Day” provides a variety of excellent, healthy and not quite so-healthy, delicious recipes that I can and do make over and over again to general household happiness. I can make the recipes more complex and nuanced by making the traditional basics like burnt caramel sauce to use as a foundational building block, or when in a rush I can rely on Ms. Nguyen to offer me a perfectly reasonable and tasty substitution for that critical ingredient from off my shelf – like molasses. And I appreciate and respect that extra advice, just like I appreciated and respected all the tips and shortcuts my parents and grandmother – all excellent cooks too – offered me as I learned to cook. Highly recommend all of Ms. Nguyen’s cookbooks and this one in particular, which gets a lot of use in my kitchen.

⭐Hands down, one of our favorite cookbooks in our collection. This book captures all of the best traits of Vietnamese cuisine – simple, flavorful and fresh. Yet, the dishes feel more “elevated” without being complicated or unapproachable.This is a great book for both the accomplished cook as well as someone with more modest skills – perhaps looking for an introduction to Vietnamese recipes. We featured this cookbook on our food blog. Here are the dishes we chose:•Char Siu Chicken Banh Mi with Pickled Vegetables – We love banh mi! Special guest appearance by sriracha mayo! Why go out for it when you can make it at home?•Cauliflower “Wings” and Chili Garlic Chicken Wings – Baking the wings certainly makes for a healthier dish. These were both tasty and accompanied each other perfectly for a dinner.•Vietnamese Coffee – We love iced coffee, who doesn’t? However, some days you need a bit of razzle dazzle. Vietnamese coffee fits the bill perfectly!•Spicy Sweet Pomegranate Tofu – The sweetness and heat with a hint of tartness was such a great flavor combination!•No-Churn Vietnamese Coffee Ice Cream – We were nay sayers on the idea of no-churn ice creams. We figured it would be grainy and crystallized. We gave this no-churn Vietnamese coffee ice cream a try. So. Good. It was light and creamy. Color us impressed!•Vietnamese Empanadas – These little packets of goodness are Vietnamese empanadas. We made these for a dinner party, and wound up with extra filling. The next day we picked up some frozen empanada wrappers to make a quick dinner. The wrappers must have been thawed and refrozen at some point, because they all stuck together. Pasta maker to the rescue! We saved the wrappers by rolling them and re-cutting them. The meal was saved!

⭐This book is excellent – whether you are new to Asian/Vietnamese cuisine or you have already some experience with it/them (I own huge collection of Fuchsia Dunlop books). I decided to purchase this book after seeing some online videos of Andrea Nguyen cooking and was enchanted and only then I did realise that I have already own book written by her (I am really terrible with names) which was gifted to me, i.e. The Pho Cookbook, and which I absolutely adore. It has been three weeks since I got the book and I use it almost every day!

⭐My second book from Andrea Nguyen, I love her informative recipes. The broths are my favourites along with zingy dipping sauces. I’ve made the curry scented beef lettuce wraps twice because they are different and delicious. I love this book!

⭐It’s Ok but does have a tendency to cater to US tastes which are different

⭐O livro é ótimo no que diz respeito a adaptar a comida vietnamita do dia-a-dia para o que é possível se fazer em casa com os ingredientes que se consegue comprar num supermercado de cidade grande – o principal trunfo do livro é esse. Você não precisa necessariamente ter acesso a pasta de tamarindo, folha pandan (ingrediente que não existe meeesmo no Brasil) , café vietnamita.Além disso, os sabores são bastante fiéis aos que você come no Vietnã – não são suavizados ou ocidentalizados – e sim , usa coentro 🙂

⭐Not found.

⭐The best cookbook I have ever bought! I bought the book in June and have worked my way through about 1/3 of the recipes; I’m aiming to test all the recipes in this book because they are approachable, easy and most importantly – tasty! I have never had a cookbook from which I would want to cook all the recipes. Some of my favorites include: ginger-garlic fish parcels, grilled lemongrass pork chops, shaking beef, shaking tofu, spicy broccoli & herb slaw and the zesty lime-chile vinaigrette on slaw (this vinaigrette goes with many salads!). I wouldn’t be too concerned whether or not the recipes are completely authentic (I was a bit worried it would be “too American”) but I feel the book is true to Vietnamese flavours and would heavily recommend this book.

Keywords

Free Download Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook] in PDF format
Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook] PDF Free Download
Download Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook] 2019 PDF Free
Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook] 2019 PDF Free Download
Download Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook] PDF
Free Download Ebook Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]