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August 2009

Thumbnail image for A Conversation With Viet Culinary Author and Teacher Andrea Nguyen

A Conversation With Viet Culinary Author and Teacher Andrea Nguyen

August 28, 2009

Andrea Nguyen is a celebrated food writer and teacher with a unique ability to interpret traditional Asian cooking styles for modern cooks. Andrea’s first book, Into the Vietnamese Kitchen, received three prestigious James Beard and IACP cookbook award nominations. Her new cookbook, Asian Dumplings, hits the shelves on August 25th, 2009. I was happy and honored that Andrea Nguyen agreed to an interview. Read about my interview with Andrea, what makes her tick, plus her views on the state of Vietnamese pho.

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Thumbnail image for Thai Basil – The Siam Queen Takes Her Place in Vietnamese Pho

Thai Basil – The Siam Queen Takes Her Place in Vietnamese Pho

August 27, 2009

The basil family of herbs is one of the oldest and most commonly used herbs in the world. The variety known as Thai basil is no exception; it is utilized so extensively in Indian and Southeast Asian dishes that it is practically considered a vegetable rather than a simple herb. In Vietnamese pho, Thai basil has a prominent place on the plate of garnishes that are served along with the steamy bowl of broth, meat and noodles, giving a peppery and sweet taste at the same time.

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Thumbnail image for Vietnamese Pho – No Longer Comfort Food Just For Vietnamese

Vietnamese Pho – No Longer Comfort Food Just For Vietnamese

August 10, 2009

Vietnamese pho is becoming the comfort food of choice for many non-Viet people, according to a new survey. The one very important thing that pho has going for it, that many other foods don’t have, is the global pho markets and supplies are now already in place wherever Vietnamese live. You name it, and Viet refugees and their descendants are there – the U.S., Canada, Asian countries, Australia, Europe. Pho doesn’t have to take the time to spread, because it’s already there!

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