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Entries tagged with 'Into the Vietnamese Kitchen'

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

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

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