Whether you're a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, Ever-Green Vietnamese is a must-have. It's a testament to the versatility and adaptability of Vietnamese cuisine, and a reminder that great food doesn't have to come at the expense of our values or the planet. Highly recommend trying the Pho Chay (Vegan Pho)! Recommended By Rudy K., Powells.com
Synopses & Reviews
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 Bao
• Vietnamese classics, like Fast Vegetarian Pho and Banh Mi with Vegan Mayonnaise and Bologna
• simple sides, like Nuoc Cham Cabbage Stir-Fry and Green Mango, Beet, and Herb Salad
• wholesome 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.
"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
"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
"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
About the Author
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, The Wall Street Journal, and Los Angeles Times.