Explore by Tags

Entries tagged with 'Andrea Nguyen'

Andrea Nguyen's Spicy-Sweet Fried Tofu Buns

Serious Eats Caroline Russock Post a comment

Andrea Nguyen, author of Asian Tofu is partial to the Uncle Jesse, a soft bun filled with fried tofu, crushed peanuts, cilantro, and a more sweet than spicy chile sauce. More

Andrea Nguyen's Silken Tofu and Edamame Soup

Serious Eats Caroline Russock Post a comment

A duo of soy beans makes this Silken Tofu and Edamame Soup a truly lovely and very telling dish, one that encompasses the multifaceted beauty of the soy bean. Adapted from Asian Tofu by Andrea Nguyen, this mild, pea green Japanese soup can be enjoyed warm, chilled or at room temperature. It's all about the subtly of the edamame purée and creamy silken tofu. More

Andrea Nguyen's Tofu with Kimchi and Pork Belly

Serious Eats Caroline Russock Post a comment

Tofu and pork are good friends, especially in Korean cuisine. Tofu with Kimchi and Pork Belly, or dubu kimchi, is an amazing match up of mild tofu, fatty pork belly, and spicy-sour kimchi. Doctored up with a few chiles—powdered and fresh—and a drizzle of sesame oil, this is Korean drinking food at its finest. But you don't have to be knocking back the soju to enjoy Andrea Nguyen's Tofu with Kimchi and Pork Belly from Asian Tofu. It makes for a great anytime meal, quick to assemble, easy to love, and full of a very satisfying array of textures and big tastes. More

Andrea Nguyen's White Tofu, Sesame, and Vegetable Salad

Serious Eats Caroline Russock 1 comment

Known as Shira-ae in Japan, this salad of crisp blanched green beans is dressed with a purée of firm tofu, toasted sesame seeds, umami-packed soy and dashi, and enough sugar to give it a pleasant underlying sweetness. More

Andrea Nguyen's Saag Soy Paneer

Serious Eats Caroline Russock 2 comments

Tofu isn't necessarily one of the mainstays of the Indian pantry but soy paneer as it's known in India does make its way into quite a few dishes, including this Saag Soy Paneer, adapted from Andrea Nguyen's Asian Tofu. The tofu here stands in as a vegan variation of traditional paneer, a squeaky, mild fresh cows milk cheese. To mimic the texture and salty flavors, Nguyen soaks the tofu in salted water before drying and pan frying it. More

Andrea Nguyen's Chilled Tofu with Crunchy Baby Sardines

Serious Eats Caroline Russock 1 comment

This Chilled Tofu with Crunchy Baby Sardines from Andrea Nguyen's newly released bean curd bible, Asian Tofu, is all about textures. Creamy tofu is topped with crisp fried tiny sardine, fresh shiso, and crunchy toasted sesame seeds. More

Dinner Tonight: Tomato Egg Drop Soup

Serious Eats Nick Kindelsperger 7 comments

I have a huge soft spot for egg drop soup, specifically the Chinese-American version I first tasted as a kid. You know, the kind that's golden yellow with shards of cooked egg? I assume this fond memory is actually based on a bowl of gloopy, bland, and inauthentic egg drop soup, but that's okay. Luckily, this recipe from Andrea Nguyen's Into the Vietnamese Kitchen is the opposite. It is bright, fresh, and dynamic. More

Dinner Tonight: Steamed Salmon with Garlic and Ginger

Serious Eats Nick Kindelsperger 1 comment

Of all the cooking methods I use, steaming is probably close to the bottom of the list. Part of that is my fault; I don't usually get excited when I see "steaming" mentioned in recipes, correlating it unfairly with bland and boring. But bland and boring is about the last thing you'd say about this recipe from Andrea Nguyen's Into the Vietnamese Kitchen. The salmon fillets come out of the steamer juicy and coated in a flavorful sauce. More

Seriously Asian: All About Dumplings

Serious Eats Chichi Wang 21 comments

"There's a difference between the pleasantly doughy boiled dumpling and the chewier, semi-translucent steamed dumpling." I may be from Shanghai, but I think I make some pretty mean dumplings for a Southern gal. From buns, bread, and noodles, the Northern... More

Cook the Book: Mandarin Sorbet

Serious Eats Michele Humes 1 comment

Mandarin sorbet, reprinted from Into the Vietnamese Kitchen makes lovely use of the season's mandarin oranges, adding only water, sugar, and lime juice to produce a refreshing, fat-free dessert. More

Cook the Book: Salmon with Tomato, Dill, and Garlic Soup

Serious Eats Michele Humes 1 comment

Having grown up in Asia, with its tradition of clear, brothy soups, it's hard for me to get into stick-to-your-ribs bisques or chowders. My ideal soup is still the Vietnamese canh: a light, broth-based soup floating with gently cooked ingredients,... More

Cook the Book: Banh Mi with Daikon and Carrot Pickle

Serious Eats Michele Humes 2 comments

A baguette sandwich commonly made with pâté, cilantro and pickled vegetables, the banh mi is a happy collision of Asian and French flavors. Fill it with any strongly flavored cooked meat or even firm tofu. Andrea Nguyen's banh mi how-to,... More

Spicy Cabbage and Chicken Salad

Serious Eats Michele Humes 4 comments

The following recipe is from the January 7th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! After the excesses of the holiday season, this fat-free Vietnamese slaw is the perfect recipe with... More

Cook the Book: Chicken and Vegetable Clay Pot Rice

Serious Eats Michele Humes 4 comments

While traditionally made in a clay vessel, today's Cook the Book recipe is just as easily made in a Dutch oven. In fact, Andrea Nguyen, author of Into the Vietnamese kitchen, prefers it that way, because a beautiful, crunchy crust... More

Cook the Book: Napa Cabbage and Shrimp Soup

Serious Eats Michele Humes Post a comment

Today's Cook the Book recipe, from Into the Vietnamese Kitchen, is a delicate, clear soup floating with slivers of napa cabbage and whole shrimp. Instead of using prepared stock, you make a quick but flavorful broth with dried shrimp, which... More

More Posts