Notes about Recipes in this book

• Any day Viet pickle

  • southerncooker on March 03, 2019

    These are delicious as a snack or on a Banh Mi sandwich. I can't find daikon around here but can usually find purple top turnips but no luck this time so I just did carrots and not a combination.

  • excurvatus on July 27, 2019

    This is a bit of a fridge standard for me since making it from Andrea's banh mi book - it's excellent.

  • Skamper on August 22, 2019

    Makes a good basic pickle. I used a combination of daikon, purple top turnips, red radish, and carrots.

  • wcassity on February 23, 2020

    My first time making myself. Delicious, quick, straightforward. Used baby carrots and radishes.

  • TrishaCP on October 02, 2021

    Simple and perfect. I used daikon and carrots.

  • patioweather on January 16, 2023

    We served this the second day. The first day the daikon scent was strong but the second day it was perfect. It makes two spaghetti sauce jars full. We used 3/4ths of one jar on 8 banh mis.

  • bernalgirl on May 30, 2024

    My standard for any Vietnamese sandwich or bun noodle bowl.

  • lholtzman on June 12, 2024

    Delicious and super easy. I used red radishes.

• Nuoc cham dipping sauce

  • seherhussain on March 31, 2019

    I made this with lemons instead of limes, and turned out great. I appreciated the instructions on how to make this sauce more/less assertive.

  • excurvatus on July 27, 2019

    The vegetarian variation is SO good, it tastes pretty much identical to the fish version.

  • mzgourmand on July 28, 2019

    Delicious & so easy.

  • wcassity on February 23, 2020

    Delicious. Had to keep tinkering to get the right balance.

  • patioweather on February 13, 2023

    Ours came out much more fishy than expected, but we were using a new-to-us brand of fish sauce.

  • VKHummel on January 05, 2026

    One of my favorites, I use it as a guideline now rather than strictly following the recipe .

• Chile garlic sauce

  • bernalgirl on February 05, 2023

    I used 4 oz. red Fresno chiles and two jalapeños and this sauce is *hot*. It’s also delicious and so easy to prepare I think it will be a standard.

• Caramel sauce

  • cdglamontagne on May 26, 2019

    Andrea makes this so easy to do, something I otherwise would never have tried. I think it's worth making ingredient for other dishes to get the real flavor you're looking for.

  • mzgourmand on July 28, 2019

    This sauce adds a particular note of complexity, bitter/sweet/smoky that really adds depth to the dish. I followed her instructions to the letter & it came out perfectly.

  • imaluckyducky on November 15, 2019

    Adding another raving view of this recipe! The beautiful thing about Andrea's recipes is that she does such an excellent job vividly describing what's you're looking/smelling/hearing for during the cooking process, and includes key pictures of the process. She ensures that there are no surprises during the cook. That said, this sauce is complex and lends itself well to making in larger batches.

  • lholtzman on September 15, 2020

    This took significantly longer than 2 minutes to come to the color of dark tea. It did taste a bit bitter, but that bitterness did not come across in the recipe I used this in.

  • SpatulaCity on April 16, 2025

    Made this as a component of the crispy pork crumbles. Turned out great. Appreciated the pictures and descriptions that clearly outlined all the steps!

• Pomegranate molasses

  • EmilyR on March 11, 2019

    I would have said this feels like a filler recipe of sorts, but seeing as the grocery I went to no longer carries pomegranate molasses I made this and it worked nicely. It took a little time to reduce, but the results were good. I probably won't replace purchasing it at the store for ease, but I'm glad this is a fall back.

  • Mtetpon on March 04, 2020

    This took over an hour to reduce but the results were so much better than I have been buying.

• Chile garlic chicken wings

  • sharpcatherine on November 20, 2020

    Quick, easy and a big hit.

  • julesamomof2 on May 17, 2022

    Really good, quite easy to make and easy clean up. First time making wings - will repeat!

  • bernalgirl on February 05, 2023

    For some reason my rice flour coating stayed a bit raw, and I wonder if it’s because I didn’t toss the wings in the sauce but instead used it as a dipping sauce for those who wanted it. The chile garlicky sauce is truly amazing. I may use a different “oven-fried” method but keep this sauce.

• Roasted cauliflower “wings”

  • EmilyR on March 11, 2019

    I made this twice and had varying degrees of success. The breading and rice flour was slightly challenging because the consistency was different both times (once a bit smoother / thin and the other time slightly thicker and not coating as well). It's a bit fool proof as they tasted the same. One of my favorite aspects of this book is the author's encouragement to make it your own. I like the idea of this, but it was just OK.

  • Vand11 on February 27, 2021

    These are very, very good. However, the sauce is pretty hot - may want to tone it down a little.

  • peaceoutdesign on December 30, 2021

    My batter turned out a bit grainy and thick and it tasted perfect. I like the whole idea of this because it is baked but tastes fried. Changing up the seasoning could add variety. Love the sauce but I did seed the serranos I used to make sure it wasn't blistering hot.

  • lholtzman on December 05, 2023

    I wouldn’t say these were anything like wings, but I did love the texture and crisp. Great little addictive snack. I did not follow Nguyen’s direction to separate completely so the crisp peeled off a bit when flipping. They still had some though. Next time I will be more cautious. I only made 1/2 the dipping sauce recipe because I found out too late that I only had 1/8 cup of corn syrup. It doesn’t halve very well because it cooks down too much and gets too thick and sticky. It makes it hard to dip.

  • cheezacooks on July 30, 2025

    I really liked this. I ended up keeping the cauliflower in batter in the fridge for 2-3 days and it still ended up being good.

• Streetside corn and chile

  • seherhussain on March 31, 2019

    This was an easy way to cook a few ears of corn. Surprisingly the paprika & fish sauce combo works great and adds deep savory flavor. Would make again.

  • southerncooker on September 11, 2020

    I used a jalapeno and sushi nori. It was really good and simple to make. I would make again.

  • bernalgirl on June 02, 2021

    So easy and delicious, a hit with the whole family

  • jgreenheck on July 13, 2021

    Tastes way more complicated than it is to make. It’s a keeper!

  • jenmacgregor18 on April 21, 2022

    Excellent -a lot of flavor for very little work. I used the suggested maggi seasoning instead of fish sauce and roasted nori instead of furikake.

  • lholtzman on August 11, 2024

    This dish was amazing and ready in less than 10 minutes. The only thing that took time was taking the kernels off the cob. You could definitely use frozen corn to further reduce the time. This falls squarely in the side category for me, but it is in the snack section as this is a street food dish in Vietnam. I used 4 ears of corn and 1/2 a deseeded jalapeño pepper.

• Mushroom pâté puffs

  • damjih on October 27, 2020

    These are really good, was worried about the cost of dried mushrooms, I never buy em, but dried shitake are super cheap from the H Mart

  • Riya08 on November 28, 2020

    This was really good. I used to make ahead directions per the book, and it turned out wonderfully. I will keep this as an easy app idea for the future!

• Banh mi sandwich

  • southerncooker on March 03, 2019

    I used the Char Siu chicken recipe from this book to put on the sandwiches. From the list of options I used cucumbers, any day Vietnamese quick Pickled carrots, mayonaise and instead of hot peppers Sriracha on a hand span of Baguette. Yum! There are several options to choose from and I'm sure I'll be trying more.

  • lholtzman on September 24, 2020

    6/8/24 - used ciabatta, kewpie mayo, Bragg liquid aminos, sriracha tofu, any day viet pickle, and cucumber strips.

  • TrishaCP on October 02, 2021

    Yes, this was very good. My combo was char siu chicken, Vietnamese quick pickles, and avocado lightly dressed with soy sauce. Will be making this again with a different variation.

  • patioweather on January 17, 2023

    Served "make your own banh mis" at a party. People found the Maggi sauce/soy sauce to be a great addition, but most people felt they didn't need the pate (which was also the hardest ingredient to get.) Everyone also felt like avocado and jalapeños were requirements.

• Jicama and sausage rice paper rolls

  • lholtzman on October 11, 2020

    Use char sui tofu to make vegetarian. Excellent.

  • patioweather on February 13, 2023

    I used Chinese sausages and this skipped the parts about prepping the sausage. I wish I had cut the sausage smaller because it was a bit too chewy. The sauce was the real winner here; I think anything could have been in the wrap as long as I had that sauce on it.

  • takemori on August 27, 2024

    Loved these! Added fresh herbs, so delicious.

• Gingery greens and shrimp soup

  • dbruijn on March 11, 2023

    I make this soup at least once a month. Ingredients I can count on one hand and such deep flavor. Love it.

• Versatile vegetable soup

  • cdglamontagne on May 26, 2019

    This was fine. It had flavor but nothing special, I would only make again if craving something super simple.

• Wontons in gingery broth

  • patioweather on September 08, 2020

    I used store bought wontons and simplified some of the boiling instructions. It was subtle but I love a brothy soup so I had seconds.

• Smoked turkey pho

  • bernalgirl on November 27, 2022

    I used the carcass of a grilled turkey and added leftover shredded breast meat as a way to use up Thanksgiving leftovers. Fantastic! Will make this an annual event.

• Roast chicken noodle soup

  • dbruijn on August 17, 2020

    Didn’t have bok choi at the store so I used Napa cabbage successfully. Yummy.

  • jenmacgregor18 on March 25, 2022

    This surpassed my expectations. Really tasty! I didn't have bok choi, so I subbed cabbage, and button mushrooms for shitakes.

  • bernalgirl on December 20, 2025

    I omitted the maple syrup and added star anise, and used the chicken stock I’d already made with a few carcasses. This was easy, warming and delicious. A great back pocket recipe for leftover roasted chicken.

• Char siu chicken

  • southerncooker on March 03, 2019

    I'm so proud of myself. I got a great deal on bone in chicken thighs so I went online and watched several videos of how to debone them and that's what I did for this recipe. Used the bones and skin along with more chicken to make some stock. The chicken was delicious. We used some to make the Banh Mi Sandwiches from the pick and choose options in the book. Only thing was my cast iron grill pan was a mess to clean after cooking this chicken with the glaze. Worth the taste though.

  • IvyManning on April 30, 2019

    Too sticky sweet for me by itself. Maybe it's really meant for bahn mi? Made for a very hard to clean grill pan, had to soak for 2 days and scrub like crazy to detach the burnt sugar from my pan.

  • lizbot2000 on October 07, 2019

    Very sweet, so you need something sour to go with it. Tastes great cold in lunchboxes. It is an enormous pain if you try to cook it inside, but it does pretty well on an outdoor grill. Kid approved after I told them it had ketchup in it, haha.

  • damjih on October 27, 2020

    Had the same cast iron issues, was really good in banh mi, which I ate for 3 straight lunches ~

  • TrishaCP on October 02, 2021

    I agree that this was quite sweet. We used this for banh mi though, so the flavors worked out very well for us. We did grill this using our outdoor grill, and didn’t have the cleanup problems mentioned by others.

  • patioweather on January 16, 2023

    Excellent.

  • Cathyschuh on July 05, 2021

    I made with ground chicken to support some digestion issues. I'm sure it was not the same but it was super easy and cleaned up in a teflon pan. Ate on grilled flatbread with roasted veggies.

• Baby kale stir-fried with garlic

  • lizbot2000 on February 17, 2019

    Tasty and easy! I added the sugar and a little soy sauce.

  • Skamper on October 28, 2020

    Made a half recipe with 5 oz baby kale and it yielded 2 quite light portions.

  • bernalgirl on September 12, 2020

    Very quick, excellent with water spinach/ong choy

• Sriracha tofu

  • lizbot2000 on February 17, 2019

    I threw these in the air fryer, and they turned out amazing. I was popping them like candy.

  • excurvatus on August 05, 2019

    this recipe works! i don't have a non-stick skillet, so i used my enameled cast iron. it worked, with a bit of cleanup necessary. i used this as a banh mi filling - it was great! i would add it to my rotation of tofu preparations, for sure. mostly a note to myself, but i'd definitely prefer to use extra firm.

  • lholtzman on September 21, 2020

    Spicy, but good. Excellent Bahn mi sandwich filling.

• Ginger-garlic fish parcels

  • stockholm28 on March 09, 2019

    This is a good weeknight meal as it is about 15 minutes of prep and 15 minutes in the oven. It was pretty flavorful for the effort ... ginger, garlic, soy, and oyster sauce. The leaves of the bok choy were a little overcooked for my preference. I used salmon and cut the recipe down to a single portion

  • JoanN on July 04, 2022

    Loved this. Made it with wild haddock and used a bed of arugula because I forgot to order bok choy. Used half the ingredients for just a single serving of fish and would do the same again.

  • fprincess on January 02, 2024

    I followed the recipe as is except I didn't have any oyster sauce so I used all soy with a touch of fish sauce, and I substituted (blanched) broccolini for bok choy. This was easy and delicious. https://forums.egullet.org/topic/164739-dinner-2023/?do=findComment&comment=2410442

  • TrishaCP on August 12, 2022

    This was really flavorful and easy. I used halibut and subbed sliced zucchini for the bok choy, since that’s what I had at hand.

  • lholtzman on October 08, 2020

    This dish is so flavorful. My son claims he hates salmon, but he gobbled this up. I might consider using low sodium soy sauce in the future, but that’s the only change I’d make.

  • Skamper on January 21, 2024

    Delicious. I used probably double the amount of bok choy for 2 servings and per the headnote added rice first. Per another review I made the full amount of sauce for the half batch and would do that again. Next time I might try marinating the salmon in a small amount of sauce for 15-20 minutes before. My parchment didn't puff up, but everything was perfectly cooked in the stated amount of time.

  • snoozermoose on July 29, 2022

    Tasty and pretty easy to throw together on a weeknight. My husband didn't feel like this stood out compared to other fish en papillote recipes we've made, but I liked it quite a bit.

  • jenmacgregor18 on February 12, 2026

    Wow, this was fantastic with very simple prep, as others noted. I substituted cod and Napa cabbage for what I had. For three fillets, I used 1 tablespoon each of soy and oyster sauce and replaced the sugar with 1 tablespoon of mirin. It turned out great, especially served with coconut rice.

• Charred Brussels sprouts with coconut

  • southerncooker on March 23, 2019

    Made to go with the caramelized shrimp and brown rice. Mixed all together it was good.

  • imaluckyducky on July 18, 2019

    The longest part of this recipe is preparing the b. sprouts, which isn't that intensive. Merely slicing them in half. I added more fish sauce at the end than required, and the fish sauce is balanced nicely by the faint sweetness of the coconut water (used a can with pulp) and the smokiness from charring the b. sprouts. Very easy. Served with the coconut ginger meatballs from smitten kitchen.

  • Skamper on August 19, 2019

    Made the cabbage variation to serve with lemongrass marinated pork tenderloin. Not all of the wedges stayed together, but it was tasty.

  • Lepa on September 12, 2019

    These were so easy and delicious! My seven year old asked for seconds. This is a great recipe.

  • JoanN on March 09, 2024

    Mine were slightly overcharred, but still excellent. Went very well with a Vietnamese braised fish from "The Wok," which was just superb. Terrific meal.

  • Astrid5555 on December 29, 2021

    Made as a side for the shrimp in coconut caramel sauce. So quick to make and very good, almost as if charred in the oven. Used soy sauce instead of the fish sauce.

  • bernalgirl on December 20, 2024

    This recipe is dead easy and subtly flavored, but I don’t like the way the color of the sprouts dull from cooking them with the lid on. I might try blanching first, then charring.

  • patioweather on September 28, 2020

    These are easy enough that I could cook then daily, and my family would probably be fine with that!

  • Happykikkers on October 10, 2024

    I didn’t get much coconut flavour. Perhaps I’ll add a little more coconut water and steam a little longer next time.

  • Babeng.Bubba on August 27, 2023

    Used orange juice as I had no coconut water. Also added a sprinkling of sumac. Very easy and tasty!

• Shrimp in coconut caramel sauce

  • southerncooker on March 23, 2019

    I served the shrimp and Brussels sprouts from page 170 over brown rice. Mixed all together it was enjoyable, but the shrimp by itself was a little too sweet and salty for me. I didn't add any extra salt to the shrimp so was probably from the fish sauce. I didn't make the caramel sauce but used the option of adding molasses instead. Hubby didn't care for either the shrimp or the B sprouts. Daughter said she liked everything mixed together with a big bite of rice included.

  • mzgourmand on July 28, 2019

    This dish is fantastic! And easy! I did make it witrh the homemade caramel sauce as recommended, but subbed butter & coconut cream (from top of coconut milk) in lieu of coconut oil b/c I didn't have any. The dish was incredibly flavorful - my spouse went back for thirds! I served it with rice and her soy glazed zucchini, which was also a really excellent easy dish.

  • hirsheys on October 17, 2019

    I found the dish tasty, but not nearly coconut-y enough given its name. My issue was with the coconut oil - I don't keep any in my house, and naively thought that it could be replaced easily with a neutral oil. And refined oil *can*, without any difference. But in this case, Nyugen calls for virgin (unrefined) oil, which actually is very coconut-y, apparently. Since the coconut water is pretty flavorless (as saragema mentions), it doesn't add much in terms of taste. Anyway, I made the caramel as described in the book. The rest of this dish was very simple, other than peeling the shrimp. My only other change was using very thinly sliced yellow onion instead of the shallot (mine had gone bad). I am contemplating stirring in a small spoonful of coconut cream to the leftovers to get some of the coconut flavor I'm craving, but honestly, it's a pretty good dish even without it.

  • IvyManning on October 31, 2019

    Too sweet for me.

  • cdglamontagne on November 11, 2019

    Really tasty shrimp recipe! I added a few jalapeno slices to the sauce as it was cooking down. Will be a repeat.

  • imaluckyducky on November 15, 2019

    Enthusiastic 5 stars. This recipe really benefits from making the caramel sauce in the book - molasses will be far too sweet for the dish. Start low with the fish sauce and add until it tastes full of umami without being overly fishy or salty. Longest part of the whole recipe was peeling and de-veining the shrimp. 4yo approved with rice and bites of the charred Brussels sprouts from this book all together in one bite.

  • Lepa on November 18, 2019

    We liked this. A large amount of black pepper (as recommended in the recipe) made it even better. Next time I will take better care to avoid overcooking the shrimp.

  • stockholm28 on May 09, 2020

    I liked this and if you have made the caramel sauce in advance, the most time consuming part is peeling the shrimp. This was better the day made than as leftovers. I felt it needed a little kick (maybe more red pepper flakes or ginger or extra black pepper).

  • Astrid5555 on December 29, 2021

    Finally made this recipe and it did not disappoint. Did not bother with the caramel sauce but used maple syrup instead. Delicious!

  • Happykikkers on October 10, 2024

    Tasty. I made the caramel sauce earlier so this came together quickly once I started cooking.

  • lholtzman on September 15, 2020

    Absolutely delicious. I slightly overcooked the shrimp, but still good. Serve over rice to sop up the sauce.

  • lholtzman on May 11, 2026

    Delicious and perfect for night when you don’t have much in the way of ingredients.

  • tarae1204 on January 02, 2024

    We found this really richly flavorful and delicious. For me, it worked to take the full time suggested by the recipe author. If she says take 3-5 minutes, take the full 5. If she says takes 10-14 minutes, go the full 14.

  • Frenchfoodie on February 26, 2023

    Nice additional dish for accompanying a more assertive hoisin chicken. Everybody liked it.

• Quick slaw

  • cjxn on March 24, 2019

    Easy recipe. Clean favors. We made it as a side for Korean Fried Chicken. The acidity and tartness of the lime dressing cut through the chicken’s gochujang sauce.

  • lizbot2000 on October 07, 2019

    Easy and delicious. Goes really well with the char siu chicken and some rice. This is going to be a standard in my lunchbox rotation for sure.

• Curry-scented grilled beef lettuce wraps

  • seherhussain on March 31, 2019

    I made the rice bowls version of this and my meatballs turned out dry. It could have just been the kind of ground beef I used (too lean). I halved the spices & seasoning to fit the quantity of meat I had, but it definitely needed more oomph. If i make it again, I would keep the spices to the full amount specified.

  • mziech on January 02, 2021

    I used minced meat (combination pork/beef) and really loved this recipe. Flavor combinations really worked. Also, I was generous with the spices and seasonings (no exact measurements) so no lack of flavor.

  • sarahcooks on November 21, 2025

    My whole family loved these, they have a really interesting flavor. The peanuts add an amazing crunch - don't chop them too small.

  • Jviney on April 23, 2025

    Dinner with Nancy - delicious. I had the first CSA soft lettuces of the season on hand, so we did noodle bowls instead of wraps. The nuoc Cham dipping sauce is delicious with it and I think makes a huge difference in the flavor. Watch out - half the optional Serrano pepper in the sauce adds a lot of heat. Served with cilantro and mint, and leftover chopped peanuts. Everyone loved them.

  • Riya08 on October 07, 2020

    I made these and I really didn't care for them. I think there are much more interesting and easier lettuce wrap recipes out there. For me the brand of curry powder may have something to do with it, and also the beef was a tad dry.

  • Burn5hams on June 03, 2026

    Made into a rice bowl per the recipe, served with mixed greens as a topping (lettuce, cilantro, mint). Kids enjoyed it without the nuoc cham.

  • KaraCooks on October 07, 2020

    I had high hopes for these but the meat just didn't have enough flavour. I love the idea of turning them into a bowl for a subsequent meal. I will work on this because it is a great light meal.

  • patioweather on September 08, 2020

    The meat-eaters in the group loved this. It was very cute too, so I think it would be good to serve guests.

• Grilled lemongrass pork chops

  • Skamper on April 05, 2019

    I made the full amount of marinade and used it instead on a pork tenderloin, letting it marinate for about 27 hours, then grilled. Delicious! Will definitely try with pork chops. Edit: now that I've made this with pork chops, we prefer it with pork tenderloin.

  • julesamomof2 on April 26, 2020

    Lemongrass makes this marinade special - used paste which makes it easier. Will be repeated.

  • cdglamontagne on May 09, 2020

    Looove this and will be using the marinade again and again. Made exactly as written and it tastes just like a restaurant. Can't recommend this one enough!

  • FJT on May 15, 2020

    Very nice; will likely make this again.

  • chawkins on June 01, 2020

    These were seriously good, much better than Grace Young’s version in The Wisdom of the Chinese Kitchen. I halved the recipe and marinated for an hour.

  • bernalgirl on May 24, 2021

    I used white pepper rather than black to get that funky flavor, these were delicious and I’ll be making them again

  • RogerP on September 29, 2024

    Excellent, very authentic flavour.

  • Running_with_Wools on September 30, 2024

    Once you whir up the marinade in a food processor, these are a breeze to make and delicious. I think you could slice and add these grilled pork chops to a lettuce wrap with rice noodles and some sauce. I served with rice, and the zucchini with soy glaze and eggplant with smoky green onion oil. It was a nice combination.

  • ellwell on March 24, 2024

    I took the advice from previous poster to use pork tenderloin. Very good! I would definitely do that again. Served with the mango salad from the same book. Everything was a hit!

• Coconut-kissed chicken and chile

  • cdglamontagne on May 26, 2019

    This was pretty good, but I felt needed more than just jalapeno to zip it up. I served with a green salad using the Vietnamese vinaigrette in the later chapter, but next time I'll mix in some herbs and lime with the chicken when adding the jalapeno.

  • stockholm28 on October 24, 2019

    I liked this. This is a quick dish (assuming you make the caramel sauce in advance). The flavors are good and I enjoyed this over rice.

  • Astrid5555 on January 07, 2022

    Quick and easy to make, used maple syrup instead of the caramel sauce. Sautéed some chard in the same pan after removing the chicken for a quick side dish, Will make again!

  • dc151 on January 23, 2021

    Easy weeknight dinner. I just used molasses. Mild flavor, pleasant

• Crispy caramelized pork crumbles

  • cdglamontagne on May 26, 2019

    YUM. these are suuuper good and come together really easily. I think the caramel sauce is key here to get the flavor you recognize from restaurants. Great on noodle bowls!

  • hirsheys on November 01, 2019

    I found this to be too salty on its own - I think it definitely needs pickles to balance it.

  • Buttercups on March 02, 2026

    How i did this: first i made the chil-lime vinaigrette (also in this book) and stirred in a bag of slaw. Set that aside while i made the caramel sauce (worth doing!) and then cooked the meat. Plated a serving of slaw with the crumbles on top and stirred together while eating. Absolutely sublime. We will be eating this all summer.

  • tarae1204 on March 26, 2024

    This is a very quick and astonishingly easy recipe if you have the pre-made caramel sauce from the book (or do the substitution). It does require close attention as it can burn quickly due to the sugars. Try to push it to the limit of caramelization without burning for maximal flavor. The advice to cook greens in the pan after the pork is finished is excellent -- I quickly sautéed damp, sliced chard and it deglazed the pan for me and provided extra flavor and texture to the meal. Note that pickles are recommended -- another easy recipe but requires a couple hours of advanced time at minimum. I subbed pickled red onions for the Vietnamese radish and carrot pickles called for.

  • bernalgirl on September 17, 2020

    This would be great in a bun bowl where there are lots of other flavors and textures, while I did not find this too salty, it is one-dimensionally sweet with the full amount of caramel sauce

  • SpatulaCity on April 16, 2025

    This was too good! Intensely savory and delicious. I used the fish sauce that had the three crabs on it and have found it more salty than the Red Boat brand. In this recipe the three crabs brought it to the edge of almost being too salty. Serving with plain rice helped! I wish I could have eaten the whole batch!

  • mzgourmand on July 25, 2022

    We thought these were insanely delicious and loved them as is. However, if you add some fresh herbs etc. it does take it to a next level experience - which was already pretty high. But they are ADDICTIVE! Very hard to limit oneself to a small, medium, or even large portion!

  • patioweather on August 31, 2020

    I cooked this with ground Beyond Meat. I thought it was alright and not salty at all. I am not sure it was worth the effort of making the caramel sauce though.

• Smacked cucumber and shrimp salad

  • cdglamontagne on May 26, 2019

    Easy and delicious. We made this with cucumber only as a side, didn't have chili sauce so we subbed sriracha and it was very tasty.

  • westminstr on May 12, 2026

    Made with Persian cukes from the greenmarket (so crisp & good) without peanuts or shrimp, accidentally used brown sugar instead of white, and the chile garlic sauce option. Definitely would make again!

  • bernalgirl on September 12, 2020

    Great salad with or without the shrimp

  • kitchen_chick on July 10, 2023

    Delicious with the shrimp and peanuts.

• Shaking tofu

  • Skamper on May 31, 2019

    This was a delicious and easy weeknight dinner. The recipe serves 2-3 but the two of us gobbled up the full amount! I used 1 T soy sauce and 1/2 T maggi seasoning, red onions, arugula, and a mix of basil and mint.

  • cdglamontagne on July 11, 2019

    Love this recipe! I have never ever been able to cook tofu right before, and this is SO good and comes together quickly. One of many favorites from this book.

  • chawkins on July 12, 2019

    I used Maggi seasoning sauce and a mix of arugula, basil and shallot for the salad. the drained tofu absorbed the sauce and went well with the slightly wilted (by the heat of the tofu and the sauce) salad.

  • Lepa on July 17, 2019

    I thought this was a very flavorful and easy dish. The greens and herbs tasted so fresh. This was a perfect summer main! Like others, I used Maggi and also used a mix of baby asian greens for the salad.

  • excurvatus on January 11, 2020

    What can I say? I made this three hours ago and can't stop thinking about it. I used a mix of watercress, radicchio, and a "bright herb" salad mix, as well as mint. It was a little bit bitter, but not a complaint at all. The dressing shouldn't be as amazing as it is. Regular rotation bound.

  • lholtzman on September 15, 2020

    Flavor is excellent and even better the next day. This makes a great lunch or dinner. Also made on 11/25/24 - used super firm tofu and tapioca starch. Both worked well in the dish.

  • Bloominanglophile on May 31, 2022

    This was great! My family absolutely loved it, and my college-age son wanted me to forward the recipe to him. I was thrilled to have another tofu dish to cook when the urge to eat vegetarian arises. I used arugula (can't seem to find watercress that hasn't decomposed in the veg area), and mint. Can't remember if I used red onion or shallot--no matter, as it would be delicious no matter what options you choose!

  • stockholm28 on October 06, 2020

    I thought this was solid, but didn’t find it all that special. I used soy sauce (a suggested substitute for the Braggs liquid aminos).

  • Tinala523 on February 08, 2022

    Made this for my vegetarian daughter and she loved it! So did everyone else, it flew off the table. She said she didn't expect to like the salad but she did. She kept saying how good it was! Will definitely make again.

  • patioweather on August 15, 2021

    I've made this once as a salad and once just the tofu. It was great both times. I'm not sure what the secret is because the sauce is very simple. Next time I will use the air fryer for the initial fry.

• Grilled slashed chicken

  • cdglamontagne on November 24, 2019

    Another amazing and easy recipe that tastes like a Vietnamese restaurant. Marinated the chicken overnight and served at a BBQ with friends the next day, everyone wanted the details. Our chicken legs were not small as the recipe calls for, so we had to finish them in the oven after being on the grill awhile, but that worked fine for a few mins at 325.

  • fprincess on February 18, 2026

    I scaled down the recipe to 50% and it was a little difficult to make a paste, it took a while in the food processor due to the small amount of ingredients. I marinated for about 7 hours in the fridge . The result is tender, juicy chicken - delicious!

  • bernalgirl on October 19, 2024

    An easy and delicious grilled chicken. I wanted more pungency so I increased the fish sauce and substituted white pepper for black. It marinated for three hours and could go longer but not less. We loved this.

• Spicy sweet pomegranate tofu

  • Lepa on February 21, 2020

    I made this as written but omitted the chile because I didn't want it to be too hot for the children. Adults ate it with additional Sriracha on top. This was delicious - a hit with everyone. It was especially good with the turmeric coconut rice and coconut Brussels sprouts!

  • TrishaCP on March 20, 2020

    We loved this recipe too. I used a red jalapeño (what I had) and it wasn’t too spicy.

  • snoozermoose on July 04, 2022

    Pretty good, though not special enough for me to make again. Mine came out more saucy/liquidy than others pictured here.

  • jenmacgregor18 on March 10, 2022

    This is pretty quick and very good. I enjoyed the leftovers even more than the first serving. As it already has sriracha, I omitted the chiles and used up some red & green bell pepper I had. I had to steam saute the peppers for a few minutes to cook them, but otherwise made as directed.

• Crispy lemongrass salmon

  • wcassity on February 23, 2020

    Quick, tasty. Served with the rice noodle salad.

  • TrishaCP on February 19, 2022

    This was easy and tasty, though the skin didn’t get super crisp (likely user error).

  • ebalk02 on December 12, 2021

    Super simple and delicious. I'll make this again.

  • jenburkholder on July 03, 2022

    Easy and good, but leaned a bit sweet for our tastes.

• Blistered green beans and bacon

  • Lepa on March 27, 2020

    This was quick and delicious!!

  • bernalgirl on September 16, 2020

    On the table in 15 minutes, and absolutely delicious balance of flavors.

  • patioweather on January 16, 2023

    A favorite in a big dinner.

  • Daphnepittsburgh on February 13, 2026

    One of those shockingly good veg dishes that is more than the sun of its its parts. YUM.

  • ellwell on February 26, 2024

    These were fantastic! We enjoyed them for dinner and then I had them in my savory oatmeal the next morning. Leftovers would also be good in stir fried rice. The blistering really adds the extra layer of flavor that makes them so enjoyable.

• Shaking beef

  • julesamomof2 on April 27, 2020

    I've made this recipe twice - it's the perfect balance of salty, acidic, sweet, crunchy, all in one dish. We used filet mignon for the meat which is pricey - but could try less expensive cuts.

  • Apepin on June 02, 2020

    I used New York strip steak, it was terrific. The watercress is important.

  • Mollyh on June 15, 2020

    Easy, versatile, light and delicious. I accidentally let it marinate for 48 hours and it was still good. I added lime juice and cucumbers and put the salad on top of rice noodles. Even the kids ate it!

  • TrishaCP on August 27, 2022

    Simple and delicious.

  • KaraCooks on October 07, 2020

    I just made this with flank steak and OMG so awesome and came together so quickly. I will be playing with this for sure.

  • Frenchfoodie on April 23, 2021

    Brilliant effort to reward ratio; this was fast and really delicious. The salad I did with iceberg rather than watercress as I love the crunch, otherwise stuck to the recipe.

  • jenmacgregor18 on October 11, 2022

    This is very promising. It tastes quite good. Quick to put together. She recommends a well-marbled steak, as the juices end up in the dressing. I used sirloin, which was what I had but was too lean for this purpose. In the future, I'd use flank or maybe even strip.

  • chawkins on April 30, 2021

    Very easy and quite good. I subbed lime juice for the rice vinegar. Even though we enjoyed the watercress salad, next time to save time, I’ll use bagged arugula that I don’t have to clean and spin dry.

  • jgreenheck on April 29, 2022

    This is a great dish. Simple, fresh, easy. Putting it in my weeknight rotation…and on my list of easy dinner party options.

  • damjih on February 02, 2021

    I have made this a few times, just using whatever Living lettuce they have at the store, instead of watercress, which they definitely don't have. and used Sirloin tip, probably should have just asked the butcher for the correct cut, but this combo worked prefect for me and I wrote it into my copy of the book~

• Umami garlic noodles with shiitake mushroom

  • vickster on March 31, 2019

    Really good! I love the sauce, and will definitely make this again. The butter seems to mellow out the usual Asian flavors.

  • Jviney on August 13, 2020

    I thought this was so so good. I used 1/2 tsp chicken boullion in place of the MSG and added shrimp. Japanese ramen noodles were great although I overcooked them. Everyone at the table had seconds.

  • lholtzman on September 20, 2020

    A definite favorite. I used mushroom bullion base instead of MSG/nutritional yeast/chicken bouillon base. I also used Irish butter instead of European butter since it was not stocked at my grocery store.

  • lholtzman on September 20, 2020

    4/7//25 - very garlicky, but yummy and comforting. Good for weeknight cooking.

  • patioweather on September 22, 2020

    These were outstanding. The sauce is what really punches up the dish, so it would be equally good if you need to sub other veggies for the shiitake.

  • Skamper on April 05, 2019

    This was delicious. I used a 6 oz package of chuka soba so eyeballed the rest of the ingredients proportionately (including the cooking water). I used granulated splenda instead of sugar, and used MSG.

  • Livia on June 16, 2021

    Added chilli oil and tenderstem broccoli plus a mix of Brown mushrooms and dried shitake. Love it

  • KaraCooks on October 07, 2020

    This is was so tasty and easy peasy. I will certainly keep some ramen on hand for this in the winter for a quick weeknight meal. I would add lots of heat to it next time.

  • julesamomof2 on April 27, 2020

    I didn't love this dish, but it could have been the noodles I bought as 'wheat noodles' as called for in the recipe were too nondescript for me to find. Either way, it was a little bland for us and will not be repeated.

  • Lepa on February 11, 2020

    These noodles were so much better than I expected. My local market didn't have MSG so I used chicken soup base/bullion, as recommended in the recipe. I also used fresh lo mein noodles. Definitely a repeat!

  • meggan on October 18, 2020

    Good flavor - I would use more mushrooms or add some greens next time.

• Easy soy sauce-glazed zucchini

  • vickster on September 15, 2020

    Maybe my new favorite way to cook zucchini!

  • peaceoutdesign on December 12, 2023

    Easy and good, I might agree about skipping the salting step.

  • julesamomof2 on June 17, 2021

    Love this for a simple side - agree that 1/2 tsp chile garlic sauce is plenty spicy.

  • Skamper on February 18, 2021

    We both liked. Made a full batch and we ate all with a light main. Used 1/2 tsp chile garlic sauce and that was the right spice level for us.

  • patioweather on August 31, 2020

    A good zucchini recipe is hard to find. This was easy and we liked it so it's entering the permanent lineup.

  • cheffreddie on August 02, 2021

    Next time I make this I'm gonna skip the step of salting the zucchini and pressing out the liquid because I found it actually gave it a mushier texture....that said, the simple combination of soy and chili sauce here was delicious and it was a quick and easy side dish. Definitely will revisit this one.

  • Running_with_Wools on September 30, 2024

    Simple and quite yummy. Served with grilled lemongrass pork chops.

• Honey-glazed pork riblets

  • sarahcooks on April 26, 2022

    Way too much five spice powder, it was overwhelming and all we could taste. I thought the sauce was too thick to really be a glaze too.

• Herby oven-steamed eggs

  • MollyB on June 16, 2025

    These were delicious and easy! I did the pork version and made five, and these were nice for a light dinner with a salad. I like that you don't have to saute any of the ingredients, just chop, mix, and bake. I had a 1/2-lb package of ground pork and used all 8 oz, and that worked fine.

  • lholtzman on September 15, 2020

    So yummy and love the texture. Made the vegetarian version with mushrooms.

• Chicken, lemongrass, and sweet potato curry

  • TrishaCP on December 23, 2021

    We loved this curry. I didn't have lemongrass, so used two tablespoons of lemongrass paste that also has fish sauce, galangal, etc, plus 1/2 tsp of dried lemongrass powder- which might have bumped up the flavors. I also used homemade Madras curry powder.

  • bernalgirl on September 15, 2020

    Good although not as complex as we would have liked, that balance of sharply defined flavors was missing even after finishing the dish with a dash of fish sauce and a squeeze of lime

  • jenmacgregor18 on June 21, 2022

    We loved this curry too. It had a great flavor and good heat for us from my curry powder. Because of the richness of the coconut, I agree that a little bit of lime juice would help. It did take about twice the time for my sweet potatoes to cook through. I may give them a headstart in the microwave next time.

• Vibrant turmeric coconut rice

  • TrishaCP on March 20, 2020

    The texture of this rice made with coconut water is far superior to any that I have made with coconut milk. This recipe is a keeper for sure.

  • bernalgirl on September 12, 2020

    Be sure to use unrefined coconut oil for best flavor, and a less sweet coconut water (no sugar added for sure). This is a beautiful dish to serve along side the lemongrass pork chops from the same cookbook

  • Lepa on February 21, 2020

    I have made rice with coconut milk before but this is made with coconut water and it has a lovely taste, silky texture and beautiful color from the turmeric. Definitely a repeat!

  • jenmacgregor18 on February 12, 2026

    This was light with a wonderful, slightly nutty coconut flavor. Plus, it’s really easy to make in a rice cooker.

  • jenburkholder on July 03, 2022

    We liked this, but with the dishes we served it with it was a bit too sweet. Better with punchier, less sweet sides.

• No-churn Vietnamese coffee ice cream

  • southerncooker on March 10, 2019

    Daughter and I love Vietnamese iced coffee and this ice cream has many of those flavors. It was delicious. She also gives an option of adding some fine chopped chocolate to the mixture before freezing and I think next time I'll try that.

  • patioweather on January 16, 2023

    This was delicious and my friend who made it said it was easy to make.

  • thefritschkitchen on August 13, 2025

    This was good, but not amazing. My kids (who do like commercial coffee ice cream) were not fans - it was too bitter. I do have a more bitter molasses (it was NOT blackstrap) and I feel that was the main taste, bitter. Maybe I could sub a lighter, less intense molasses. The texture was fantastic and mixing in the chocolate bits was great, but I think I will explore other no churn ice creams first. Also, it does make a tiny amount - if I make it again, I would double.

  • FJT on July 28, 2024

    So easy to make and absolutely delicious! I scaled the recipe up to use an entire 600ml pot of double cream and make about my usual sized tub of ice cream - the original quantity was for a very small batch. As I have an ice cream maker I simply mixed all the ingredients thoroughly, chilled the mixture for an hour and then churned it. The easiest ice cream I've ever made. I now have half a tin of condensed milk to use up, so I expect I'll be making some more ice cream very soon.

• Eggplant with smoky green onion oil

  • bernalgirl on September 12, 2020

    Great flavors, very easy

  • Running_with_Wools on September 30, 2024

    I love eggplant and this method is so easy and hands-off. The smoky, garlicky oil is a flavor bomb. Served with grilled lemongrass pork chops.

  • jgreenheck on September 02, 2021

    This didn’t turn out as expected. The oil became brown instead of orange. I’ll try it again because I could taste the potential.

  • Skamper on October 31, 2020

    Tasty and easy. Made a half batch but used the full amount of smoked paprika because I love it. 1/31/21 - Had a large eggplant so made the full patch of green onion oil. Definitely better with only half the amount of oil.

• Rice noodle salad bowl

  • bernalgirl on May 30, 2024

    The marinade in this recipe is absolutely outstanding on chicken, salmon, and thin-cut pork chops.

  • julesamomof2 on May 17, 2022

    This was just ok - I expected the flavors to really come together in the bowl but they didn't. I made most of the components too- fried shallots, nuoc nam, marinated tri-tip, quick pickles. Probably not a repeat but I love this book and am looking forward to trying more recipes.

  • runoutofshelves on January 21, 2025

    This is a wow of a dish. We had pork shoulder and the marinaded meat was gorgeous. I love that you can mix the nuoc cham to your liking of sweet / sour. I love the mix of everything. I didn't do pickles but next time.

  • wcassity on February 23, 2020

    Delicious! Like a Vietnamese restaurant dish. Lots of work - made the quick pickle, nuoc nam, lemongrass grilled salmon, the noodles, and chopping of all of the veggies and herbs.

  • jenmacgregor18 on June 10, 2024

    The marinade was amazingly good. I used boneless chicken thighs. And I can see it being equally as good on just about any meat or seafood. I didn't care, however, for the dressing on the salad. And I think I would just prefer the salad with either just the noodles and garnishes or as a vegetable salad. I

  • ellencooks on August 30, 2021

    I've made this with boneless skinless chicken thighs and with pork butt. Loved it both times!

  • excurvatus on July 27, 2019

    This was incredible, but i really took it in my own direction as a kind of "use up CSA vegetables" dinner. i topped it with some pre-made marinated tofu from the grocery store instead of the meat options, used vegetarian nuoc cham (from earlier in the book), and for vegetables I seared/sauteed some hakurei turnips, cabbage, and radishes.

• Gratitude chicken and celery rice

  • bernalgirl on August 27, 2024

    Reminiscent of Hainanese chicken rice

  • Skamper on July 15, 2022

    I wanted to make this since hearing the lovely story behind the recipe. I used a combo of duck fat and olive oil because I didn't have chicken fat. This is simple comfort food.

• Panfried pork cutlets

  • bernalgirl on November 20, 2020

    Absolutely fantastic, the seasonings accent the pork beautifully and the cooking instructions yield chops that are just the right combination of tender and crispy.

  • chawkins on January 05, 2021

    Quick and easy dinner. The pork was quite flavorful with just a 30- minute marinade, while you prepared the side dishes.

• Honey-hoisin roast chicken and vegetables

  • Afiesler on January 31, 2026

    This recipe is delicious. We actually needed more sauce to mix with the hoisin at the end. The recipe didn’t say to toss the vegetables so I would recommend doing that when basting the chicken. Flavor’s great on this recipe.

• Pomegranate Sriracha shrimp

  • mjes on August 22, 2021

    This recipe is annoying using pomegranate molasses because "tamarind isn't available yet at many supermarkets" ... in my part of the country tamarind has been available for many years due to its use in Mexican and South Asian cuisines. Pomegranate molasses is a newer, harder to find produt. I followed the directions for substituting tamarind for the pomegranate molasses. If you like spicy shrimp, this is an excellent dish.

  • jenmacgregor18 on September 04, 2022

    I didn't have tamarind, I used the pomegranate molasses. It's very good-a sweet, sour & spicy dish. I also had problems getting it balanced correctly, but I think I prefer it a little sweeter & spicier.

  • allisonsemele on February 08, 2022

    I would try this again. I don’t think I got my sauce completely balanced, and I forgot the cornstarch slurry to my detriment. I used 3T of tamarind paste and that was more than enough for me.

• Beef stew with star anise and lemongrass

  • kitchen_chick on July 10, 2023

    Great stew! I’ve made it as written with carrots, but this time I substituted parsnips for the carrots. Both versions are delicious though the parsnips needed less cooking time.

  • jenmacgregor18 on October 13, 2022

    This is really lovely. Great flavors. I omitted 5 Spice and added allspice, a pinch of cloves, ground fennel seed, &black pepper. My IP doesn't have a simmer function. So, I cooked the beef under pressure for 20 minutes. Natural release for 15 minutes. Then added the carrots and cooked them with the beef under pressure for 4 minutes. I added 2 teaspoons of cornstarch to thicken the broth a little. I would go 2 minutes under pressure for the carrots. They weren't mushy, but I prefer a bit of a bite to them.

  • cindycooks44 on February 26, 2024

    Followed the recipe exactly as written using the Instant Pot. It was delicious! The meat was tender and so flavorful and the carrots were not mushy. We will be making this again!

• Lemongrass tempeh crumbles

  • patioweather on October 07, 2020

    This was great but the lemongrass was actually my least favorite part. This is going to be my standby tempeh recipe, minus the lemongrass.

  • lholtzman on September 29, 2020

    These were fabulous. Served with rice and tortillas like tacos.

  • lholtzman on September 29, 2020

    Used the crumbles, cucumbers, rice, and sriracha as filling for tortillas.

• Shiitake and tofu frittata

  • lholtzman on December 04, 2025

    I made this again and we all loved it. Both my boys wanted seconds. It’s also great for packing in a lunch the next day.

  • lholtzman on September 15, 2020

    This was quite bland. I will not make again.

• Green mango, cabbage, and jicama salad

  • ellwell on March 24, 2024

    This was so refreshing and good! The bulk of the salad can be made ahead and dressing/peanuts,herbs added right before serving. I put in the whole Serrano pepper which I would not do again. I like spice and I think half would be better.

  • SpatulaCity on April 16, 2025

    What a scrumptious salad! Tangy, crunchy, lip smacking. I didn’t use a true green mango - I was worried it wouldn’t be as tasty without the authentic thing. But a regular old un-ripe version was a good stand in! An excellent and refreshing side with intriguing complexity

  • jenmacgregor18 on April 26, 2025

    I wholeheartedly agree with the other comments. This is a perfect little salad for me. I also used an unripe mango. I used only 1tsp of fish sauce and 2 tsp of soy sauce in the dressing.

  • jenmacgregor18 on May 16, 2025

    I loved this so much I ended up making it two weeks in a row. I prepped everything ahead of time to take to work, just kept the dressing and peanuts in condiment cups to add later. It holds up really well, and I had a very happy salad week!

• Zesty lime-chile vinaigrette

  • patioweather on September 08, 2020

    I enjoyed this! Not my favorite salad dressing in the world, but worth keeping in the regular lineup.

  • dc151 on January 23, 2021

    It was fine, but too much lime without enough counter balance. This from someone who loves lime

  • lholtzman on May 11, 2026

    We love this recipe. Incredibly fast and flavorful dressing.

• Beet, carrot, and mint salad

  • Skamper on January 30, 2024

    This made a very pretty salad, but next time I'll be sure to make the dressing on the more assertive side. It needs it.

  • bernalgirl on March 08, 2024

    I made a few changes and I’d make it again this way! I roasted the beets and sliced them in thin wedges since I don’t care for raw beets. I doubled the fish sauce and lime in the vinaigrette to counter the sweetness of roasted beets, and added a generous squirt of Sriracha. We loved it!

• Spicy shaved Brussels sprouts

  • lholtzman on February 02, 2025

    We loved this dish. It is spicy, even using only 1/4 of the seeds. I used 1/2 a jalapeño and 1/2 Serrano as I had them and they needed to be used. The subs were fine. I think this serves 2-4. Four people would get very few. I would double if serving more than just myself and 7 year old in the future.

  • jenburkholder on February 17, 2025

    This was good! Used soy and not fish sauce, flavor profile went well with fish with black bean sauce.

  • bernalgirl on March 14, 2025

    I charred the Brussels sprouts a bit before adding the sauce and we loved this. I expected a big vinegar hit but it’s very balanced. A keeper!

• Coconut, curry, and dill mushrooms

  • ebalk02 on June 08, 2025

    Easy to make. Others liked it. Wasn't my favorite, flavor-wise. Probably wouldn't make again.

• Crab and coconut fried rice

  • patioweather on March 08, 2020

    Extremely easy and tastes like crab fried rice. Win!!

  • Lepa on July 17, 2019

    This is so simple, easy and delicious! It was, however, barely enough to feed our family of four as a side. I recommend scaling up.

• Sizzling rice crepes

  • Riya08 on October 06, 2020

    This is delicious and her recipe is perfect. The key is to make sure to use a good non-stick skillet. Also, make sure all the ingredients are ready to go when you're ready to start cooking.

• Hanoi-style bacon and grilled pork rice noodle bowls

  • Skamper on August 22, 2019

    Made a use-up-leftovers version of this with pork tenderloin in lemongrass marinade on p. 131, rice noodles, green lettuce, basil, chopped green onions, pickle on p. 29 and nuoc cham sauce on p. 30. We both really liked it.

• Silken tofu and mandarin oranges in ginger syrup

  • kitchen_chick on March 20, 2019

    I didn’t have mandarin oranges, but I supremed some oranges and that worked quite well.

• Matcha “pandan” waffles

  • EmilyR on February 17, 2019

    I doubled this recipe and there were none left over. The flavors are excellent. I should note I did use a bit less sugar than called for and mixed it in a kitchen aid. The kids loved the taiyaki and “pretzels”.

• Food52

  Andrea’s dishes...are all authentically Vietnamese, American, Vietnamese-American, whichever—and none require a trip to the Asian market.

  Full review

• Kitchn

  ...is truly supportive, walking cooks through things like fish sauce and fresh herbs, and even how to make the perfect pot of rice. Plus, the recipes are fresh, beautiful, and weeknight easy.

  Full review