Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea by Andrea Nguyen

Search this book for Recipes »
    • Categories: Spice / herb blends & rubs; Vietnamese
    • Ingredients: sushi nori
    show
    • Categories: Sauces, general; Vietnamese; Vegetarian; Vegan
    • Ingredients: dried wakame; dried kombu; filtered water; pineapple juice; MSG; Marmite
    show
    • Categories: Dips, spreads & salsas; Sauces, general; Vietnamese; Vegetarian; Vegan
    • Ingredients: agave syrup; apple cider vinegar; lemons or limes; fresh ginger; limes; Fresno chiles; vegan fish sauce
    show
    • Categories: Dips, spreads & salsas; Sauces, general; Vietnamese
    • Ingredients: fermented shrimp paste; Thai chiles; agave syrup; apple cider vinegar; lemons or limes; fish sauce; limes
    show
    • Categories: Dips, spreads & salsas; Sauces, general; Vietnamese; Vegetarian; Vegan
    • Ingredients: rice vinegar; cane sugar
    show
  • show
  • show
  • show
  • show
    • Categories: Dips, spreads & salsas; Sauces, general; Vietnamese; Gluten-free
    • Ingredients: peanut butter; tomato ketchup; dried red pepper flakes; chicken broth; roasted unsalted peanuts; dark miso; agave syrup; toasted sesame oil; five-spice powder
    show
    • Categories: Vietnamese; Vegetarian; Vegan
    • Ingredients: shallots
    show
    • Categories: Dressings & marinades; Sauces, general; Vietnamese; Vegetarian
    • Ingredients: eggs; garlic powder; MSG; agave syrup; neutral oil of your choice
    • Accompaniments: Grilled rice-paper "pizzas"
    show
    • Categories: Dressings & marinades; Sauces, general; Vietnamese; Vegetarian; Vegan
    • Ingredients: silken tofu; xanthan gum; garlic powder; MSG; agave syrup
    show
    • Categories: Vietnamese; Vegetarian; Vegan
    • Ingredients: extra-firm tofu; rice flour; MSG; vegan fish sauce
    • Accompaniments: Loaded vegetable fried rice
    show
  • show
    • Categories: Main course; Vietnamese; Vegetarian; Vegan
    • Ingredients: extra-firm tofu; vital wheat gluten; nutritional yeast flakes; vegan fish sauce; black peppercorns; banana leaves
    • Accompaniments: Pickled shallots; Loaded vegetable fried rice
    show
  • show
    • Categories: Chutneys, pickles & relishes; Vietnamese; Vegetarian; Vegan
    • Ingredients: bulb fennel; fennel seeds; Thai chiles; distilled white vinegar; vegan fish sauce
    • Accompaniments: Spicy sate tofu crumbles
    show
    • Categories: Chutneys, pickles & relishes; Vietnamese; Vegetarian; Vegan
    • Ingredients: gai choy; green onions; distilled white vinegar
    • Accompaniments: Black pepper caramel tofu and eggs
    show
    • Categories: Stir-fries; Rice dishes; Main course; Side dish; Vietnamese; Vegetarian; Vegan
    • Ingredients: apple cider vinegar; chile garlic sauce; fat of your choice; yellow onions; mixed vegetables of your choice; leafy greens of your choice; cooked rice; vegan fish sauce
    • Accompaniments: Umami tofu crumbles; Pan-fried tofu slabs; Peppery vegan Bologna
    show
    • Categories: Rice dishes; Main course; Side dish; Vietnamese; Vegetarian; Vegan
    • Ingredients: kombu; dried shiitake mushrooms; carrots; celery; fresh ginger; shallots; soy sauce; toasted sesame oil; vegan fish sauce; jasmine rice
    show
    • Categories: Rice dishes; Sauces, general; Main course; Vietnamese; Vegetarian; Vegan
    • Ingredients: kombu; dried shiitake mushrooms; fresh ginger; green onions; vegan fish sauce; extra-firm tofu; long grain rice; zucchini; soy sauce; rice vinegar; agave syrup; English cucumbers; tomatoes
    • Accompaniments: Chile-garlic sauce
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Nuoc cham cabbage stir-fry

    • Avocet on September 23, 2023

      Used green cabbage, because that's what I had. It was excellent. Simple but very tasty.

  • Peppery caramel pork and daikon

    • Avocet on September 23, 2023

      Real home cooking, very flavorful. Reminds me of my German American grandmother's cooking, but she would have used onions, white wine and stock instead of fish sauce and caramel sauce. Quick to cook, too. A real winner.

  • Tofu-mushroom curry

    • BLTMWHEA on January 02, 2024

      Good tasty curry, we air fried the tofu to make it crispy and served with a white rice pouch and some nann bread

    • jenburkholder on May 13, 2023

      Quite liked this. Roasted the tofu, because frying it is annoying, and served with greens and brown rice. Mild but delicious, hearty and creamy. Subbed Kashmiri for cayenne and went heavy on the chile to pep it up.

  • Bahn mi blueprint

    • christineakiyoshi on May 14, 2023

      We used mayo, the pate, pickled veggies, tofu, cilantro and cucumbers. Used Maggi seasoning as suggested and loved it. Delicious!

  • Do chua pickle

    • christineakiyoshi on May 14, 2023

      I made this the classic way with carrot and daikon. Delicious!

  • Five-spice mushroom walnut pâté

    • christineakiyoshi on May 14, 2023

      Delicious! I love the cilantro added to this, brightens it a bit. We used this on the banh mi.

  • Bo kho-style mushroom and white bean stew

    • lholtzman on February 15, 2024

      Flavors improve as the dish sits.

    • jenburkholder on August 25, 2023

      This was ok, but I didn’t feel like the flavors quite came together like I would have liked. Best bites were the rehydrated shiitakes, which nicely absorbed all the aromatics.

  • Loaded vegetable fried rice

    • lholtzman on December 01, 2023

      Love how adaptable this recipe is to what you have on hand. Scrambled eggs make an excellent vegetarian protein addition.

  • Stir-fried water spinach and fermented tofu

    • jenburkholder on October 22, 2023

      A redemptive moment for fermented tofu, which I absolutely didn’t like the first time I tried it. Tasty, savory greens in a lightly creamy sauce. Would make a great side for lots of dishes.

  • Greens with magical sesame salt

    • jenburkholder on May 17, 2023

      Very tasty treatment for greens. I used tatsoi, anything would work.

    • Pandan on February 19, 2024

      Easy recipe, I think mine came out too wet though. Maybe I should have drained my steamed greens (pak choy and Swiss chard) more and should have used my mortar and pestle instead of the Vitamix. The powder came out like wet sand that way and was a bit difficult to sprinkle. Taste overall was nice though, I did like eating my greens this way.

  • Black pepper caramel tofu and eggs

    • jenburkholder on October 22, 2023

      Quite tasty. I would add a bit less liquid, as it ended up swimming even after reducing for quite a while. Needs the homemade caramel sauce (surprisingly easy!) Otherwise, would make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1984859854
  • ISBN 13 9781984859853
  • Linked ISBNs
  • Published Apr 25 2023
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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).

Other cookbooks by this author