Vietnamese Bolognese (Bo Kho Meat Sauce)
Viet World Kitchen
by Andrea Nguyen
1M ago
Where do I get recipe ideas? From all over. Much of my career has been about presenting classics in doable but not dumbed down fashion. I believe in understanding foundations before riffing. I love classics and icons but also appreciate well done twists on the ultra familiar.  Last year someone on Instagram told me that after eating a Vietnamese bolognese at the Le family’s The Pig and the Lady in Honolulu, she made my bò kho beef stew with star anise and lemongrass from Vietnamese Food Any Day, cooking the beef to extra tenderness so she could hand shred it and serve the whole shebang o ..read more
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Hawaiian Tofu Watercress Salad Recipe
Viet World Kitchen
by Andrea Nguyen
2M ago
Watercress used to be easy to find at American supermarkets but nowadays, I mostly buy it at Chinese or Viet markets, or I grow it. The spicy greens are called rau cải xoong in Vietnamese; “xoong” halfway mimics cresson, French for watercress. Viet people make salad with watercress, favoring it for the salad portion of shaking beef, for example. We also drop handfuls of watercress into a pot of quick canh soup, where it releases its spicy, pungent flavor to flavor and perfume the broth. Watercress can be hard to grow in warm areas, which is why I was surprised to see it at markets in Hawaii ..read more
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Japanese Fried Chicken (Karaage) + Video Tips
Viet World Kitchen
by Andrea Nguyen
3M ago
Japanese cooks deep fry extra well and karaage embodies their simple techniques and pure flavor. I've been looking for an exceptional recipe and found one in Love Japan by Sawako (“Sawa”) Okochi and Aaron Israel, the chefs and owners of Shalom Japan in Brooklyn. Their unique blending of Japanese-Jewish-American foodways (shaved bonito cured lox! matzoh ball ramen! okonomi-latkes) were captured in a terrific book co-authored with Gabriella Gershenson. Why is this Karaage Recipe Great? Sawa's recipe is based on her mom's. The Okochi's addition of egg to the marinade differs from other recipes ..read more
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Easy Slice-and-Bake Matcha Cookies
Viet World Kitchen
by Andrea Nguyen
3M ago
Soft and chewy, these matcha cookies are delightful to make and equally fun to eat. You serve them as is or use them for ice cream sandwiches, writes Sawako Okochi in Love Japan, a cookbook she authored with her husband Aaron Israel and collaborator Gabriella Gershenson. Sawako and Aaron are the chef owners of Shalom Japan, a restaurant in Brooklyn that cleverly merges the foodways of their heritage to create their unique Japanese American sensibilities. Their book released in 2023 and is full of fresh flavors and personal stories. The photography was done by Yuki Suguira. This cookie recipe ..read more
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Vietnamese Chile Sauce Recipe (Tuong Ot Vietnam)
Viet World Kitchen
by Andrea Nguyen
3M ago
Many people associate Sriracha with Vietnamese food because the hot sauce is present at many Viet restaurants. Truth be told, Sriracha is of Thai origin and the hot sauce enjoyed in Vietnam is called -- tương ớt (chile sauce) and it's friendly spicy. You can buy it easily in Vietnam and I used to cart some back with me on visits to the Motherland. However, you can also make it easily. Today, I'm sharing with you my easy recipe for Vietnamese hot sauce, which was published in my latest cookbook, Ever-Green Vietnamese, which spotlights tasty, creative ways to use vegetables in the Vietname ..read more
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Make Persimmon Cookies to Celebrate Fall's Fleeting Fruit
Viet World Kitchen
by Andrea Nguyen
4M ago
Autumn harkens persimmon season but it can be fleeting. If you buy persimmons, they can be expensive. How to make the most of the fruit? I like to use firm Fuyu persimmons for refreshing salads like this one and this one, dressed with lots of herbs. But with the Hachiya variety, which are too astringent to eat unripe, I prefer to bake with them. I've seen fancy persimmon pudding recipes but an easy going cookie can make two persimmons go a long way! Looking through my books, I noticed a fluffy, cakey cookie recipe in The Red Truck Bakery Cookbook by Brian Noyes. His bakery is in Virginia and ..read more
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Chinese Pickled Ginger Recipe
Viet World Kitchen
by Andrea Nguyen
6M ago
Jump to Recipe Sweet and slightly hot pickled ginger isn't just used in Japanese cuisine, and neither is it for sushi only. It's made in East and Southeast Asia and eaten as a snack, added to salads, and even thrown into stir-fries. This is a Cantonese-style recipe that's based on one in Eileen Yin-Fei Lo's 1988 cookbook, New Cantonese Cooking. The only hard thing about making pickled ginger is finding the ginger. You need young ginger, which is a seasonal item at Chinese and Japanese markets in the early fall and spring. Start checking the produce sections in September and April, for example ..read more
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Vietnamese Corn Milk Recipe (Sua Bap)
Viet World Kitchen
by Andrea Nguyen
6M ago
The name -- corn milk, may sound odd. Is it a typo? What is it? Corn milk -- often called sữa bắp in Vietnam, is a creamy, refreshing, and slightly sweet beverage. It is incredibly tasty for something that employs just a handful of readily available ingredients (mostly corn and water!). Sữa bắp is an enticing refresher that I’ve enjoyed in Vietnam and abroad. You may have spotted sữa bắp at casual joints, delis, and bakeries. I first noticed a sign for it at a tiny pho shop in Hanoi's Old Quarter. Corn milk and pho? Why not? As with a lot of Vietnamese foods, corn milk is flexible. It ca ..read more
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Green Cherry Tomato Lemongrass Pickle Recipe
Viet World Kitchen
by Andrea Nguyen
7M ago
The only tomato that I grow successfully are cherry tomatoes. Kids can grow them successfully so that gives me confidence. This year I grew Sungolds, which are very sweet. The plant is prolific but I don't mind. I have a use for even the unripe green ones. In Vietnamese, tomatoes are called ca chua (sour eggplant). Tomatoes and eggplants are both nightshade family members, and eggplant was first domesticated in Asia (its wild kin were growing in Africa). When tomatoes arrived from the new world, people experienced them vis a vis eggplant. Sour eggplant makes sense. Because of the botanical li ..read more
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What Kind of Lemongrass Should You Grow?
Viet World Kitchen
by Andrea Nguyen
7M ago
If lemongrass at your grocery store looks sad, you may want to grow it yourself. It's not difficult. It's a grass. It loves sun and during the cold season you can pull it indoors if you cultivate it in a pot. The trouble that people run into is finding edible lemongrass to grow. For example, at my local nursery -- a dependable spot, I recently saw these plants: They were labeled “lemon grass” and the plant description said they were botanically Cymbopogon citratus. The label also said the plant was edible. I tore off a piece of the leaf and tasted it. The flavor was mild and somewhat du ..read more
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