After the holidays, we are very excited to eat something a little lighter. Andrea Nguyen's Vietnamese Food Any Day is full of delicious, accessible recipes with big, bright flavors. Join us, along with Melissa Chan, to discuss MSG, awesome recipes and how to pronounce "star anise."
Resources mentioned in this episode:
Recipes mentioned in this episode:
- Curry scented grilled beef lettuce wraps (page 139)
- Rice noodle salad bowl (page 197)
- Nuoc cham dipping sauce (page 30)
- Vibrant turmeric coconut rice (page 188)
- Charred Brussels sprouts with coconut (page 170)
- One-pot turmeric rice from NYT
- Coconut-kissed chicken and chile (page 100)
- Char siu chicken (page 97)
- Gingery greens and shrimp soup (page 68)
- Pressure-cooker vegetable stock (page 38)
- Pressure-cooker chicken stock (page 36)
- Instant Pot Sichuan spicy beef noodle soup (Viet World Kitchen)
- Crispy caramelized pork crumbles (page 132)
- Honey hoisin roast chicken and vegetables (page 104)
- Umami garlic noodles with shiitake mushroom (page 194, also on NYT)
- Smacked cucumber and shrimp salad (page 165)
- Bahn mi sandwich (page 62)
- Streetside corn and chile (page 51)
- Hanoi style bacon and grilled pork rice noodle bowls (page 201)
- Roasted cauliflower "wings" (page 48)
- Herby oven-steamed eggs (page 147)
- Caramel sauce (page 32)
- Ginger garlic fish parcels (page 115)
- No-churn Vietnamese coffee ice cream (page 210)
- Cashew sesame brittle (page 217)
About our guest:
Melissa Chan is the Director of Product at The Wild. She lives in Portland, Oregon with her spouse and 4-year-old son. She’s on Instagram @chanface.
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