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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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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 length304 pages
- LanguageEnglish
- PublisherTen Speed Press
- Publication dateApril 25, 2023
- Dimensions8.27 x 1.06 x 10.27 inches
- ISBN-101984859854
- ISBN-13978-1984859853
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From the Publisher
![banner with text ‘celebrate vegetables—Vietnamese style; 125+ recipes for plant-based cooking’](https://m.media-amazon.com/images/S/aplus-media-library-service-media/4696e140-b6ad-48b7-823e-ef00587e4f47.__CR0,0,970,600_PT0_SX970_V1___.jpg)
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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) |
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Black Pepper Caramel Tofu and Eggs (Đậu Hũ Kho Trứng) |
Spicy Oyster Mushroom and Lemongrass Stir-Fry (Nấm 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’](https://m.media-amazon.com/images/S/aplus-media-library-service-media/537f6e5d-f44b-464f-9fe6-15081a4497c8.__CR0,0,970,600_PT0_SX970_V1___.jpg)
Editorial Reviews
Review
“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
Excerpt. © Reprinted by permission. All rights reserved.
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:
About the author
![Andrea Nguyen](https://cdn.statically.io/img/m.media-amazon.com/images/S/amzn-author-media-prod/bg7trgc6971s5o47l4g7du5q24._SY600_.jpg)
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
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers 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.
AI-generated from the text of customer reviews
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
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
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
Reviews with images
![Great for novice as well as more seasoned cooks!](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
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Top reviews
Top reviews from the United States
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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!
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!
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).
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
Reviewed in the United States on November 6, 2023
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).
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/81QyR1BLQ6L._SY88.jpg)
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.
Thank you!
Top reviews from other countries
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