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Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and SeaPenguin Random House LLC

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Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea [A Plant-Based Cookbook] Hardcover – April 25, 2023

by Andrea Nguyen (Author), Aubrie Pick (Photographer)

4.7 114 ratings

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JAMES BEARD AWARD FINALIST • 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

A BEST COOKBOOK OF THE YEAR: The New York Times, Los Angeles Times, Food Network, Good Housekeeping, San Francisco Chronicle, Epicurious

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.

Print length

304 pages
Language

English
Publisher

Ten Speed Press
Publication date

April 25, 2023
Dimensions

8.27 x 1.06 x 10.27 inches
ISBN-10

1984859854
ISBN-13

978-1984859853
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From the Publisher

banner with text ‘celebrate vegetables—Vietnamese style; 125+ recipes for plant-based cooking’


Vegan Spicy Huế Noodle Soup (Bún Bò Huế Chay)	Oven-Fried Crispy Shiitake Imperial Rolls (Chả Giò Chay)	Spice-Citrus Marble Cake (Bánh Marble Cake)


Black Pepper Caramel Tofu and Eggs (Đậu Hũ Kho Trứng)	Spicy Oyster Mushroom and Lemongrass Stir-Fry (N��m Bào Ngư Xào Sả Ớt)	Coconut-Coffee Popsicles (Kem Que Cà Phê Dừa)

banner with text ‘these nourishing recipes and handy tips will guide your culinary adventure’

Editorial Reviews

Review

“Those new to Vietnamese cooking will find a teacher ready to hold their hand through each step of the unfamiliar, while the more experienced will benefit from Nguyen’s rigorous insights. Ever-Green Vietnamese is poised to be an essential resource for any cook interested in Vietnamese cuisine, not just the vegetarian ones.”—Eater

“Nguyen is a beloved source in Vietnamese food writing and cookbooks, and her latest is another example of her unfussy yet thoughtful approach to reimagining the traditional recipes of Vietnam.”—Simply Recipes

“As someone who is always trying to incorporate more plant-focused meals into my diet, I found Nguyen’s book refreshing.”—Bon Appétit

“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] 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 . . . 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

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.

Excerpt. © Reprinted by permission. All rights reserved.

Coming Full Circle

In the late summer of 2019, I hit a wall. I felt cruddy after years of eating everything that I wanted, all in the name of professional research. A strange bulge in my lower abdomen sent me to the doctor, who suggested that I had a hernia, then ordered an ultrasound and referred me to a surgeon. That took several weeks, during which my anxiety level rose as I consulted “Dr. Google” and my family. The bulge subsided by the time I met with the surgeon, but I still didn’t feel great. He reviewed the ultrasound, examined me, and said, “You don’t have a hernia. Tell me what’s been going on.”

Verging on tears of relief and in an outpouring of what probably sounded like gibberish, I explained my career and stress level, the result of a busy work life filled with traveling and consuming too much and too many foods not meant to be eaten together. Wherever and whenever, I ate out of curiosity, obligation, and pleasure. Also, my fifty-year-old body was going through perimenopause. Hormonal shifts were wildly driving the bus. “I think I need to slow down, rest up, and change my diet,” I blurted as he nodded. The emotional unloading cleansed me like a terrific shower.

Up to that point, my omnivorous meals included some whole grains and decent amounts of vegetables. Evaluating my options, I ruled out overly regimented diets because I’m not a virtuous eater every day (rice and sweetened condensed milk are wonderful). Raised Catholic, I always went without meat during Lent, but even then, when I refrained from it, I enjoyed plenty of fish and didn’t gravitate toward exclusively plant-based foods. However, decades of cooking had taught me how a little fish sauce, chicken, or pork can turn a meh dish into a wow one. My problem was that I didn’t cook and eat that way enough. What if I simply prepared food with less meat and upped my vegetable intake?

I re-visited and re-imagined favorite Vietnamese dishes to spotlight members of the vegetable kingdom. Regardless of whether the dish was vegan, vegetarian, or vegetable-forward with some meat, my overarching goal was to build savory depth and fun experiences, respectively described as đậm đà and hấp dẫn, Viet terms that refer to tastiness. I had a blast veganizing fish sauce, noodle soups, and other popular dishes as well as devising recipes to celebrate Vietnamese ways with produce and grains. Sometimes I created a new dish, such as Char Siu Roasted Cauliflower (page 227), which you may stuff into steamed buns (see page 117) or banh mi (see page 128).

I also reached back to my high school days, when, after my four siblings had left for college, my parents and I shared many low-meat meals. I thought those were anomalous, but, in retrospect, the meals embodied my parents’ cultural food pleasures, which were homey, comforting, and humble. Recipes such as Peppery Caramel Pork and Daikon (page 249), Creamy Turmeric Eggplant with Shiso (page 203), and Greens with Magical Sesame Salt (page 201) offer my modern takes on enduring savors.

I realized that I didn’t have to give up foods that I love, but rather needed to better respect and cultivate the exciting flavors, textures, and colors in plants. Compared to what I had cooked in the past, the new dishes were lighter and more refreshing. They tasted delicious, and I felt good without feeling deprived. Choosing more plants over animals seemed natural, a cinch. I was so proud of myself. I checked in with my mother, pitching my life-changing ideas about Vietnamese low-meat and vegetarian cooking. She was happy that I felt well but also said, “Meat was expensive in Vietnam. We cooked with mostly seafood and vegetables. That’s how it was. We ate more meat after we came to America because here, meat is more affordable than seafood.”

I was six years old in 1975 when we fled Vietnam and resettled in the United States. My early memories of food spanned the Pacific—from the open-air markets of Saigon to the supermarkets of Southern California. I wasn’t aware of the shift in my mother’s cooking as I delighted in her rotation of roast chicken, beefsteak, grilled pork, and other meaty delights. Veggies were on the table but, as it turned out, not as much as they traditionally would have been. My siblings and I also reveled in having greater access to soda pop, potato chips, butter, and sugar. We had changed our eating habits. I had gotten derailed, taken a decades-long detour, and finally returned home at the table, so to speak. Switching to a plant-forward diet in midlife basically brought me back to my cultural food roots.

Of course, Vietnamese cuisine is not all about beef-laden bowls of pho and meaty stuffed sandwiches. Viet culinary culture has been and continues to be shaped by scrappy cooks who make the most of limited resources, the majority of which are harvested from the earth. The cuisine—with its inherent customization, rich Buddhist traditions, and emphasis on vegetables, herbs, fruits, and plant-based proteins—is a natural mechanism for cutting back on meat and developing a greener approach to living.

I’m not alone in adopting a pro-produce lifestyle. Plant-based foods have been trending upward for years, and more Americans are moderating meat consumption but not giving it up altogether. Buddhism has historically guided Viet vegetarianism, but in Vietnam, some people are choosing it for health and environmental reasons; organizations such as Green Monday Vietnam plug into the global Meatless Monday campaign.

Curious about how such trends aligned with my online community, I surveyed folks. Of the more than 1,500 respondents, nearly one-fourth were flexitarian, and two-thirds were omnivores. More than half saw themselves eating less animal protein in the future and, increasingly, people were diversifying their cooking to welcome diners with mixed dietary restrictions or preferences. More than three-fourths said they would be interested in a vegetable-forward cookbook. Their many thoughtful suggestions matched my lifestyle and culinary philosophy of balancing new and old concepts in meaningful, practical ways.

Enthusiasm for vegetable-centric cooking seeded and fueled this book’s creation. I made this for you, me, and others for whom we’ve yet to cook. You don’t have to be Viet to identify with Ever-Green Vietnamese. You just need to explore the potential of vegetables from land and sea and, if you’re open to it, occasionally leverage the power of animal protein. That lies at the heart of my undogmatic plant-focused kitchen, which dovetails with the flexibility found in much of Viet cooking.

In Vietnamese, chay means “vegetarian.” This book isn’t 100 percent vegetarian, but the word appears often. When attached to a food term, chay signals a plant-based iteration. For example, nước mắm chay and phở chay indicate vegetarian or vegan fish sauce and pho, respectively. Vegetarian eateries are nhà hàng chay (a formal restaurant) or quán chay (a casual joint). Vegetarianism isn’t marginalized in Vietnam. People who ăn chay (eat vegetarian) may be full-time, part-time, or occasional vegetarians. They may abstain from eating animal protein for religious, health, or ecological reasons. They may eat mostly veggies along with some seafood. Or, they may tinker with vegetarian cooking to create trompe l’oeil dishes that make people do double takes. And, if there’s an agenda in promoting Viet vegetarianism, its approach isn’t moralistic but rather focused on gentle persuasion. Cue Buddhist vegetarian restaurants and temples that generously offer tantalizing fare to anyone interested. Perhaps they’ll coax people into leading kinder lives? Chay foodways welcome everyone into the kitchen and to the table. That open spirit guides this book. As a non-extremist who can’t stop loving food and cooking, I share this with you: A plant-forward diet has helped me better negotiate midlife physiological changes and perimenopausal symptoms. I also shed about fifteen pounds in the process.

Product details

Publisher ‏ : ‎ Ten Speed Press (April 25, 2023)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1984859854
ISBN-13 ‏ : ‎ 978-1984859853
Item Weight ‏ : ‎ 2.85 pounds
Dimensions ‏ : ‎ 8.27 x 1.06 x 10.27 inches

Best Sellers Rank: #88,615 in Books (See Top 100 in Books)
- #11 in Vietnamese Cooking, Food & Wine
- #152 in Vegetable Cooking (Books)
- #396 in Vegan Cooking (Books)

Customer Reviews:
4.7 114 ratings

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Andrea Nguyen

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A culinary bridge builder and leading authority on Asian food, ANDREA NGUYEN was born in Vietnam and came to the United States at the age of six as a refugee. She has authored six acclaimed cookbooks, including "The Pho Cookbook", a James Beard Foundation award winner. Epicurious named her one of the 100 Greatest Home Cooks of All Time.

A former Saveur contributing editor and Cooking Light columnist, Andrea holds a master’s degree from the USC Annenberg School for Communication and Journalism. She has written articles and developed recipes for Food & Wine, EatingWell, New York Times, Wall Street Journal, and Los Angeles Times.

Andrea lives in Santa Cruz, California, where she does most of her writing, teaching, and podcasting. Ever-Green Vietnamese is her seventh cookbook. Visit her website at vietworldkitchen.com, Twitter @aqnguyen, and Instagram @andreanguyen88. Subscribe to her newsletter at: https://andreanguyen.substack.com

Cookbooks by Andrea Nguyen:

- "Into the Vietnamese Kitchen" (2006), triple finalist for James Beard and International Association of Culinary Professionals (IACP) cookbook awards

- "Asian Dumplings" (2009), selected in 2012 by Cooking Light as one of the Best 100 Cookbooks of the Past 25 Years

- "Asian Tofu" (2012), IACP cookbook award finalist

- "The Banh Mi Handbook" (2014), among National Public Radio's best cookbooks of the year

- "The Pho Cookbook" (2017), 2018 James Beard Foundation Award of Excellence winner, IACP finalist, NPR best single subject books.

- "Vietnamese Food Any Day" (2019), IACP finalist, one of the best cookbooks of the year per NPR, Bon Appetit, Washington Post, and New York Times

- "Ever-Green Vietnamese" (2023)

Regardless of topic, Andrea unlocks the cuisines of Asia for home cooks to explore, master, and savor.

Customer reviews

4.7 out of 5

114 global ratings

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Customers say

Customers find the recipes in the book easy to follow and carefully developed. They also appreciate the great options and the emphasis on plants. Readers also appreciate beautiful photography throughout the book.

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Recipes Content Photography

14 customers mention "Recipes"14 positive0 negative

Customers find the recipes in the book easy to follow, tasty, and healthy. They also say the book contains recipes without animal proteins and is great for novice as well as more seasoned cooks. Readers also mention that the recipes are carefully developed and written.

"...There are dishes for beginner and advanced cooks. I love the easy sesame salt with greens, which I regularly make...." Read more

"...The vegan fish sauce recipe is revelatory! I'm going to make banh mi this weekend and I can't wait :)" Read more

"Lots of inspiration for trying new recipes. Ingredients are easy to get with lots of suggestions for substitutions...." Read more

"...As far as the book itself, I think Andrea does a great job in creating an inclusive cookbook with some fabulous recipes...." Read more

4 customers mention "Content"4 positive0 negative

Customers find the book's content great and provides tons of plant-based options.

"...Ingredients are easy to get with lots of suggestions for substitutions...." Read more

"...There are tons of plant-based options, and she provides alternatives all over the place, which I appreciate...." Read more

"This book has a big emphasis on plants while at the same time compliment the existing central meat or seafood...." Read more

"...Moving to a plant based diet and the dishes in this book gave me a lot of great options." Read more

3 customers mention "Photography"3 positive0 negative

Customers appreciate the beautiful photography throughout the book.

"...There's beautiful photography throughout the book. I own several of her cookbooks and was very happy to add this one to my library." Read more

"...Ever Green Vietnamese is printed on good paper, well photographed, a pleasure to read." Read more

"...This volume is full of beautiful photography and easy-to-follow recipes, with occasional animal based ingredients thrown in, as options for those..." Read more

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Cali Cook

Healthy, doable Vietnamese cooking for everyone

Reviewed in the United States on April 22, 2024

Verified Purchase

I'm at a stage in life where I want to eat healthier but also want to be adventurous. Vietnamese food is a favorite and I was delighted to find this book to be so accessible and easy to follow. Andrea's book is well organized with information about ingredients and cooking techniques. Recipe instructions are clear and detailed. There are dishes for beginner and advanced cooks. I love the easy sesame salt with greens, which I regularly make. Same for the grilled eggplant with garlicky nuoc mam. The salad chapter has ideas for using supermarket produce and Asian market finds.

I'm trying to eat more veggies and less meat. This book offers Vietnamese ideas that I can do but not forgo flavor, texture, and excitement. Blueprint outlines for classics like bun rice noodle bowls get me to wing it with tidbits I have handy. The shaking salmon is on rotation. I love Andrea's no-waste ideas for making the most of ingredients. And, my stomach sometimes reacts to fish sauce so the vegan fish sauce is perfect for satisfying my Viet food cravings.

Buy this book if you're interested in healthy, modern Vietnamese cooking!

2 people found this helpful

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J L

Love it!

Reviewed in the United States on May 17, 2024

Verified Purchase

Finally, I'm able to make an amazing bun bowl at home! The vegan fish sauce recipe is revelatory! I'm going to make banh mi this weekend and I can't wait :)

Reviewed in the United States on November 21, 2023

Verified Purchase

Lots of inspiration for trying new recipes. Ingredients are easy to get with lots of suggestions for substitutions. I like that there are multiple vegan recipes and options for veganizing other recipes.

3 people found this helpful

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James Wheeler

Great cookbook, but NOT VEGAN

Reviewed in the United States on February 11, 2024

Verified Purchase

Initially in getting this cookbook, I was frustrated that it had been advertised to me as plant-based. I assumed it was vegan, because it SAYS plant-based in the Amazon listing, and because it was one of my top search results when I looked up "vegan cook books." Shady BS from the publisher, likely not Andrea, but still. So everyone knows, THIS COOKBOOK IS NOT VEGAN.

As far as the book itself, I think Andrea does a great job in creating an inclusive cookbook with some fabulous recipes. Its clear in her writing her passion for the food, and her recipes hold up. There are tons of plant-based options, and she provides alternatives all over the place, which I appreciate. The fully meat dishes are kept together in one chapter, rather than sprinkled throughout the book, so I don't have to see it.

Whoever the publisher is, please change the "plant based" title and the search keywords!

5 people found this helpful

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Pacific Northwesterner

Another winner from Andrea Nguyen

Reviewed in the United States on September 24, 2023

Verified Purchase

If you're interested in adding more vegetables to your meals while enjoying Vietnamese flavors, this cookbook is for you. There's much to love here for carnivores and vegetarians, and she even includes some vegan options. For example, fish sauce is often a key ingredient and Andrea includes a vegan fish sauce recipe. Her carefully developed and written recipes are easy to follow. She offers advice on equipment and ingredients, including her recommended brands. Helpful notes with the recipes offer variations, tips for handling ingredients and options for prepping parts of recipes ahead of time. There's beautiful photography throughout the book. I own several of her cookbooks and was very happy to add this one to my library.

3 people found this helpful

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Kat

Great for novice as well as more seasoned cooks!

Reviewed in the United States on November 6, 2023

Verified Purchase

I own three of Andrea’s other cookbooks (Pho, Banh Mi and VFAD) and several of her dishes have become staples in our dinner rotation, so I knew I would love her new cookbook. Only made the Hue rice crepes and the Beet and green mango salad (pictured), and 11/10 would make again and the salad will most definitely become a staple. So good.
As she (and many other people) we’ve also been trying to eat more plants, less meat and this is just a perfect cookbook for that. I especially love how she encourages cooks to make the recipe their own and experiment and mix it up and provides possible variations to get you started on that. Will be buying this book for fam and friends as holiday gifts! And fingers crossed this will finally get my husband to eat tofu! 😆
Oh, and be sure to try out different brands of fish sauces! There are several recommendations in the book and each have their own flavor (and salinity).

4 people found this helpful

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Mossy

Another winner from Andrea Nguyen

Reviewed in the United States on September 22, 2023

Verified Purchase

I sent this book to a Vietnamese friend and then bought another one for myself. I'm not Vietnamese but I am a lifelong vegetarian. (I daydream about banh mi from Saigon Sandwiches in San Francisco). I've also bought her banh mi cookbook, her tofu cookbook, and her Asian dumplings book. I'm fortunate to live in Santa Cruz where she lives. As you can see, I'm a big fan.
I support cookbooks that are readable, personable, ecological (Diet for A Small Planet started it). I love the photos of her mom's hands. I subscribe to "Pass The Fish Sauce." For us veggies, on page 29, there's a vegan fish sauce. Ever Green Vietnamese is printed on good paper, well photographed, a pleasure to read.

5 people found this helpful

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Katherine P

Beautiful book and Easy to follow recipe

Reviewed in the United States on January 30, 2024

Verified Purchase

I got two of her books: The Dumplings and the Ever-green Vietnamese. We made the vegan sausage for the first time. It was a hit! We love how easy it is to follow and how details Andrea writes in her book. Bravo for the impressive work. She must love and enjoy her work to create such wonderful dishes.
Thank you!

One person found this helpful

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Top reviews from other countries

Kathy Goldie

So much information!

Reviewed in Canada on October 13, 2023

Verified Purchase

I absolutely love his book, goes into detail about ingredients, how to source and with Andrea Nguyen's writing style, it is so easy to just feel like you are having a conversation with a friend. Every one of her recipes has been a winner, thanks Andrea for another great cookbook and Vietnamese food source.

Bookfinder General

Inspiring tasty dishes perfect for everyone

Reviewed in the United Kingdom on August 22, 2023

Verified Purchase

In one sentence? This has been my go to recipe book for weeks. We aren’t vegetarian but wanted to rely less on meat for our meals. This gorgeous book did not disappoint. The Vietnamese chilli sauces are being made on repeat, many of the dishes are now family favourites and I’m inspired to try new ones from the book all the time. There are sensible suggestions for substitutes vegan/non vegan etc and although the author is writing firm a US ingredient perspective we’ve not found too many issues with impossible to buy items. Absolutely love this book and have been buying it as presents for people

Mandy Hartman

Tasty

Reviewed in Canada on July 30, 2023

Verified Purchase

I find this beautiful book full of helpful information, great tips and wonderful recipes. Too those of you that would rather quote scripture then I suggest you move on to another cookbook and for those of you that didn’t do your research before you bought would have known that there were meat “gasp” recipes in it.

Vinh N

Bad shape when delivered

Reviewed in Canada on April 29, 2023

Verified Purchase

Great book, unfortunately arrived in bad shape. Just don’t order from Amazon hard covers, it’s my second time and both arrived in bad shape.

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Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea [A Plant-Based Cookbook] Hardcover – April 25, 2023

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From the Publisher

Vegan Spicy Huế Noodle Soup (Bún Bò Huế Chay)

Oven-Fried Crispy Shiitake Imperial Rolls (Chả Giò Chay)

Spice-Citrus Marble Cake (Bánh Marble Cake)

Black Pepper Caramel Tofu and Eggs (Đậu Hũ Kho Trứng)

Spicy Oyster Mushroom and Lemongrass Stir-Fry (N��m Bào Ngư Xào Sả Ớt)

Coconut-Coffee Popsicles (Kem Que Cà Phê Dừa)

Editorial Reviews

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About the Author

Excerpt. © Reprinted by permission. All rights reserved.

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Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea

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Andrea Nguyen

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Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea [A Plant-Based Cookbook] Hardcover – April 25, 2023

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Vegan Spicy Huế Noodle Soup (Bún Bò Huế Chay)

Oven-Fried Crispy Shiitake Imperial Rolls (Chả Giò Chay)

Spice-Citrus Marble Cake (Bánh Marble Cake)

Black Pepper Caramel Tofu and Eggs (Đậu Hũ Kho Trứng)

Spicy Oyster Mushroom and Lemongrass Stir-Fry (N���m Bào Ngư Xào Sả Ớt)

Coconut-Coffee Popsicles (Kem Que Cà Phê Dừa)

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Cookbook Preview Ever-Green Vietnamese by Andrea Houten

Videos for this product

Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea

About the author

Andrea Nguyen

Customer reviews

Customers say

Reviews with images

Top reviews from the United States

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Spicy Oyster Mushroom and Lemongrass Stir-Fry (N��m Bào Ngư Xào Sả Ớt)