19 Andrea Nguyen Recipes for Bao, Banh Mi, and Beyond
There are few cookbook authors who I trust as wholeheartedly as Andrea Nguyen, the James Beard Award–winning author of eight cookbooks, including most recently Ever-Green Vietnamese. If she tells me to put fish sauce in my marinara, I do it. If I hear that she reheats her banh mi by splashing some water on it and popping it in a toaster oven, I’m following suit.
I’ve heard Nguyen affectionately nicknamed “the godmother of Vietnamese cooking,” but she’s also just an extremely scrupulous, pragmatic, knowledgeable recipe developer. A recipe for oven-fried imperial rolls in her newest book was published only after she traveled far and wide, trying every possible rice paper out there and putting every internet hack to the test.
When I’m looking for a reliably crispy bánh xèo or an at-home method for creamy soy milk, I know Nguyen has the answers. My own recent book about tinned fish even features a sardine banh mi adapted from a technique for sprucing up canned sardines with ketchup and lime juice from The Banh Mi Handbook. In this gallery of recipes, we’re celebrating some of these types of tricks we’ve learned from Nguyen over the years, both from her books and from articles she’s written for Epicurious.
Photo by Joseph De Leo, Food Styling by Sean Dooley1/19Oven-Fried Crispy Shiitake Imperial Rolls
Like many Andrea Nguyen recipes, this one is cleverly adapted for home kitchens. Rather than deep-frying her imperial rolls, which can be a messy affair, Nguyen brushes the rice paper with coconut cream to moisten it, and pops the rolls in the oven or air fryer.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton2/19Homemade Soy Milk
Homemade soy milk is surprisingly easy to prep, and if you ask Nguyen, it also tastes a lot better.
Marcus Nilsson4/19Vietnamese Ice Coffee
This iced coffee gets sweetness and richness in one go from a few spoonfuls of sweetened condensed milk.
Photo by John Lee6/19Phở Gà
Whether you’re nursing a cold or just craving comfort, this pho ga has you covered with its gingery broth, velvety poached chicken, and silky rice noodles.
Photo by Aubrie Pick7/19Cháo
Meal prep doesn’t get much better than a big batch of savory rice porridge to dress up with a boiled egg, some scallions, and a drizzle of soy sauce. This version from Vietnamese Food Any Day soaks overnight, so it’s extra hands-off.
Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling Thu Buser10/19Bánh Cuốn With Pork, Shrimp, and Mushrooms
These bouncy, delicate rolls are filled with mushrooms, pork, and shrimp. You can swap the rice crepes for store-bought rice paper if you want, but we think that making your own banh cuon wrappers is worth the effort.
Photograph by Cody Guilfoyle, Prop Styling by Alexandra Massillon, Food Styling Thu Buser11/19Bánh Cuốn (Steamed Rice Rolls)
Nguyen’s technique for cooking banh cuon wrappers quickly in a non-stick skillet makes it easy to whip up a batch to fill with meat, or just enjoy un-filled, sprinkled with pork floss, fried shallots, and cilantro.
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by JoJo Li13/19Confetti Broccoli and Herb Slaw
If you end up with some extra Ðồ Chua from your banh mi, toss it with store-bought slaw mix for a flavorful, crunchy side dish.
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by JoJo Li14/19Spicy Oyster Mushroom and Lemongrass Stir-Fry
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by JoJo Li15/19Greens With Magical Sesame Salt
This recipe makes use of muối mè, a flavorful combination of salt and sesame seeds that have been ground together, to accent greens dressed in lime juice and fish sauce.
Photograph by Isa Zapata, prop styling by Graylen Gatewood16/19Umami QP Mayonnaise
This QP (quick prep) mayo takes a few cues from Kewpie, doubling down on umami with a hint of MSG and garlic powder.
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by JoJo Li19/19Char Siu Tofu Bao Sliders
Want the richness of a pork belly bun with none of the meat? Like many Andrea Nguyen recipes, these sliders make creative use of tofu. Consider these a savory, spicy excuse to try your hand at DIY steamed buns.
