JAMES BEARD AWARD FINALIST • IACP AWARD WINNER • 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.
"Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 100+ vegetable-driven recipes."--
