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October 2007, Volume 3, Issue 10 |
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his month, New Asian Cuisine is dedicated to the cuisine of Vietnam, and we couldn't be happier to have the help of Andrea Nguyen, creator of vietworldkitchen.com and a panelist for the Asia Society Vietnamese Food Panel, happening at the end of October in New York City. AT THE TABLE, Andrea has shared her wisdom, her recipes, and her childhood stories, and we're confident that by the time you're finished reading, |
you'll be hungry for some sizzling crepes and fresh spring rolls, and maybe some dishes that are new to your palate!
Whet your appetite, first, with an AMUSE BOUCHE of Food Network producer Irene Wong, and don't forget to take our survey about your Vietnamese favorites! It's just another way that we want to hear from you, our favorite foodies. Of course, you can always e-mail us at info@newasiancuisine.com to share more of your thoughts and suggestions.
Wendy Chan & Grace Niwa
Producers & Co-Authors
New Asian Cuisine
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AMUSE-BOUCHE WITH IRENE WONG |
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Award-winning Food Network producer and director. Creator of wildly popular television shows such as Everyday Italian. Enthusiastic home cook. Tae Kwon Do black belt. Irene Wong's resume' is just as comprehensive and eclectic as her kitchen, which overflows with gadgets and cookbooks. She helped catapult the Food Network to its current mesmerizing status (who isn't addicted to at least one show?) by developing compelling shows and identifying and cultivating talented cooks into television superstars. Do names like Paula Deen and Giada De Laurentiis ring a bell? You have Wong to thank for your obsession. Currently the Executive Producer and Director of Everyday Food, a Martha Stewart production, Wong is always looking for more ways to satisfy viewers' appetites.
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AT THE TABLE WITH ANDREA NYGUEN |
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Andrea Nguyen is well-versed in the nuances and complexities of Vietnamese cuisine, so much so that her website, vietworldkitchen.com, is fast becoming the premiere online hub for those seeking information about the flavors of Vietnam. The site is a culinary treasure trove of recipes, articles, and "kitchen wisdom" passed down from Nguyen's mother, who instilled in her an appreciation for hard work, tradition, and, of course, delicious home-cooking. Beyond the World Wide Web, those hungry for information about savories such as banh xeo (sizzling crepes), pho bo (pho noodle soup with beef), thit ko (braised pork) and countless other dishes can devour her advice from time to time in Saveur, The Los Angeles Times, The San Jose Mercury News, and in her 2006 cookbook, Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors, a homage to the foods of her childhood, and the flavors of the future of Vietnamese cuisine.
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PHOTO CREDIT:
Copyright (c) 2006 Leigh Beisch |
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"Here is a cookbook about Vietnamese cooking that not only clearly and expertly teaches us how to prepare that country's food but presses our finger
right against its pulse. Andrea Nguyen's prose brings so many recipes to life-- from caramelized minced pork to chicken pho to crispy catfish with onions
and ginger. Friendly, evocative, and authoritative, Intro the Vietnamese Kitchen provides a sure path for exploring a remarkable cuisine."
-- John Thorne, author of Outlaw Cook and Serious Pig
Click here to purchase
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Andrea's Favorites |
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Restaurants |
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| Grocery Stores |
Khanh Phong Supermarket
429 Ninth St.
Oakland, CA 94067
Phone: (510) 839-9094
Lion Food Center
471 Saratoga Avenue,
San Jose, CA 95129
Phone: (408) 554-9398
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Thien Thanh Supermarket
455 Keyes St
San Jose, CA 95112
Phone: (408) 295-1043
Buford Highway Farmers' Market
5600 Buford Highway, NE,
Doraville, GA 30040
Phone: (770) 455-0770 |
May Wah Supermarket
525-547 Clement Street,
San Francisco, CA 94118
Phone: (415) 668-2583
KTL Market (in the tenderloin)
724 Ellis Street
San Francisco, CA 94100
Phone: (415) 776-7151 |
Viet Wah Supermarket
1032 S Jackson St Ste 1032
Seattle, WA 98104-3039
Phone: (206) 329-1399
http://www.vietwah.com |
Atlanta Farmers' Market
(formerly Hong Kong Supermarket)
4166, Buford Hwy,
Atlanta, GA 30345
Phone: (404) 325-3999 |
Other:
www.99ranch.com
www.hmart.com
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ASIAN KITCHEN FILES |
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Vietnamese Recipes from Andrea Nguygen |
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SEND US YOUR GRANDMOTHER'S RECIPES |
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Asian Grandmas Cookbook Project |
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Pat Tanumihardja just signed a contract for a neat project -- The Asian Grandmothers Cook Book. Based in Seattle, Washington, Pat has written for Saveur magazine and regularly contributes to the Asian Northwest Weekly. She's looking for good recipes to include in The Asian Grandmothers Cook Book will be a compilation of recipes from all over Asia -- including India and SE Asia-that have been passed down from generation to generation. It will be published by Sasquatch Books (sasquatchbooks.com) and is scheduled for release spring 2009.
Pat is looking for recipes that fit into any of the following categories, whether you got them from a grandma,
aunt or mom:
- Soups
- Appetizers/side dishes/snacks
- Main dishes
- One wok meals
- Healing/Comfort food
- Celebrations
- Serving Accompaniments
- Sweets and Drinks
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| Give Pat your stories behind why these recipes are special and/or favorites and the grandmas, aunts and moms who passed down these recipes. Please contact Pat at pat@ediblewords.com if you have questions and/or would like to contribute some recipes. Click here to see Pat's Blog |
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SWEET TALK WITH PICHET |
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Chocolate & Vietnamese Coffee Tart by Pichet Ong
" This is an incredibly popular dessert at Spice Market. People just love the way the coffee cuts through the richness of the chocolate and imparts exotic, smoky overtones. Limiting the sugar added to the tart itself allows the chocolate flavor to really come through. For an added treat, top each slice with a little scoop of sweetened condensed milk ice cream or good vanilla ice cream." – Pichet Ong
 Chocolate & Vietnamese Coffee Tart
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WHAT’S IN SEASON |
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Pomelo |
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You might expect that the largest of all citrus fruits would be enough to feast upon from sun up to sunset, from Mid-Autumn to the dead of winter. Not so, with the deceptive pomelo. The distant-cousin of the grapefruit is thick-skinned, or rather, thick-rinded. For beneath its green skin,a thick wall of white membrane protects the pink fruit of the pomelo from the cruelties of the outside world. Native to Southeast Asia, this sweetly tart fruit can balloon to nearly a foot in diameter. The skin, when candied, is consumed with as much zeal as the fruit, which is low in calories and contains plenty of potassium and vitamin C. Similar to its grapefruit kin, the pomelo can range in taste, juiciness, and saturation of seeds, and breaks easily into segments. Pomelos found in Asia have a pointy top with much thicker skin and pith, the soft white part under the outer skin. The pith is a popular ingredient for a famous Cantonese dish that requires repeated blanching to remove any bitterness. The pith is usually prepared often with shrimp roes. Pomelos are especially popular during the Mid-Autumn Festival, enjoyed in celebration of the full moon and, no pun intended, the fruitful harvest. |
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ASIAN RESTAURANT NEWS CORNER |
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New Asian Cuisine has partnered with Asian Restaurant News to produce this monthly column. ARN is a nationally circulated trade magazine, and will help to keep us in the know about Asian restaurant industry’s news. You can reach ARN at 1-888-727-8881 or visit them at www.a-r-n.net . |
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An Asian Street Food Adventure with Chef Robert Danhi
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" Come with me and discover how I sustain my vitality as I travel within the cultures of Asia. No stall is too small; no line is too long. It's all about good food with cooks that are masters of their craft…" - Robert Danhi
Chef Robert Danhi's consulting business is based in Los Angeles, where he partners with organizations to support their Human Resources, R D, Marketing and Sales departments. He will be in Asia much of this year completing the photography and research for his upcoming book The Flavors of Southeast Asia an adventure cooking the foods of Thailand, Vietnam, Malaysia & Singapore.
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VIETNAM REVISITED |
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In kitchens across America today, nuoc mam (fish sauce) and lemongrass have become as common as Worcestershire sauce and thyme. The new darling of New York city diners, Setagaya Ramen Bar, openly declares the secret of their wonderful broth is the sea salt from Vietnam, which many experts have found to be rivaling the Fleur de Sel from France’s Atlantic coast. Vietnamese sandwich stores have mushroomed from California to New York. All solid proof that Vietnamese cuisine has become a gastronomical
tour de force.
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FLAVORS OF ASIA |
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Coriander Seeds |
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One of the oldest spices known to mankind, the coriander plant boasts a distinctive seed that, in full bloom, transforms into cilantro, an herb that is as much known for accenting Mexican cuisine as it is for Vietnamese and Chinese cuisine. Leafy green bunches of cilantro have flavor, texture, and depth that is far different from its seeds, which is generally used as a spice only once they've been toasted and ground (to seduce their fullest flavor). The taste of coriander seeds is warm and somewhat nutty with hints of lemon, making it an excellent compliment to curries and pickles. Coriander seeds are widely used in Indian and Southeast Asian cooking, and are commonly purchased whole, then ground as needed. As with any other spice, you can purchase coriander that has already been ground, but you risk sacrificing flavor and shelf life. |
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HERE’S TO YOUR HEALTH |
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Vietnamese Coriander (Rau Ram) |
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Made popular as a fragrant component of fresh spring rolls, Vietnamese Coriander (rau ram) is as much enjoyed for its medicinal purposes as it is for its slightly pungent flavor. The red and green plant is perennial, and best endured in warm, damp climates. As for its healing powers, Vietnamese Coriander is used to treat nausea and indigestion, and is said to repress sex drive and decrease fertility. Supposedly, it's common practice for Buddhist monks to consume this buzz-killer herb to suppress their libidos. Don't panic; unless you're consuming it by the truckload, it's doubtful that the leafy green herbs on your dinner plate are going to kill your mojo. Instead, enjoy this uniquely hearty and spicy herb for its flavor and healing powers, especially when your stomach needs soothing. |
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LET’S EAT OUT |
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The Slanted Door |
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The Slanted Door
1 Ferry Building #3, San Francisco, CA
Tel: 415.861.8032
The combination of local ingredients and traditional Vietnamese cooking techniques make The Slanted Door a delicious choice for San Francisco diners. Executive Chef Charles Phan presents a beautifully comprehensive of dishes that showcase the restaurant's dedication to strong flavors and locally-raised meat and farm-grown produce, such as Niman Ranch grilled prime flank steak, cellophane noodles with fresh dungeness crab meat, and stir-fried chicken with Chinese dates and fresh ginko nut. Vegetarians will delight in the long list of meat-free options, and eco-conscious imbibers will appreciate the wine list, a collection of excellent vintages that come mostly from organic and/or biodynamic vineyards. With an ever-changing menu, an extraordinary attention to detail, and a passion for his home country's cuisine, Chef Phan offers patrons a unique experience in Vietnamese dining that simultaneously encompasses classic flavors combined with progressive ideals-a taste of the past and a peek
into the future. |
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THE BUZZ |
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New Asian Cuisine Congratulates Anita Lo & David Chang on their New Restaurants in NYC |
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Kudos to Chef Anita Lo and Chef David Chang ! These talented chefs (and friends of New Asian Cuisine!) are each gearing up to open brand new restaurants in New York City, that culinary playground of the East Coast.
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Q by Anita Lo
After the great successes of restaurants Annisa, and Rickshaw Dumpling Bar (which she runs with Kenny Lao), Chef Lo is excited to introduce Q, an Asian-American barbecue restaurant that will feature dishes like smoked salmon (presumably not with a bagel and a schmear), smoked duck, and smoked short ribs. We're hungry already.
308 Bleecker St., New York, N.Y. |
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Ko by David Chang
When Chef Chang’s restaurant, Ko (which means “child” in Japanese) opens in November, he'll likely already have patrons lined up at the door. Fans of Chang's wildly popular Momofuku noodle restaurants will love Chang's new take on small-scale, set-menu dining. While the menu will be ever-changing, Chang promises "tasty food", and diners are guaranteed to walk away satisfied every time.
163 First Ave., New York, N.Y. |
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Asia Society and Savory Productions, Inc. Partner to Promote Asian Cuisine
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Asia Society and Savory Productions, Inc. have partnered together to promote Asian Cuisine. The partnership will include a co-presentation of two Asian Food Series programs; A Chocolate Affair: The Asian Palate Falls in Love on October 15th and From Saigon to SoHo: The Rise of Vietnamese Cuisine on October 29th. Both programs will include a panel of esteemed food experts and will be moderated by James Oseland, editor in chief of Saveur Magazine. Asia Society and Savory Productions, Inc. will also be sharing online content between their Asian food websites www.AsiaFood.org and www.NewAsianCuisine.com |
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NEW ASIAN CUISINE FAVORITE ASIAN FOOD BLOGS |
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NEW ASIAN CUISINE MONTHLY CULINARY CALENDAR |
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A Chocolate Affair: The Asian
Palate Falls in Love
October 15, 2007
Asia Society and Museum
725 Park Avenue (at 70th Street)
New York City
6:00pm-6:30pm—Registration
6:30-8:15—Program
8:15pm-9:00pm—Reception
Long having captured the hearts and palates of the West for generations, chocolate is
being greeted with open arms (and mouths!) in Asia. Asian Chocolatières are enhancing
the rich, enticing taste and the smooth, tantalizing texture of this edible luxury by
infusing it with flavors from home. These ethnic flavors can be anything from sesame,
shiso (Japanese mint), Thai chili, and tamari soy sauce to jasmine and green tea. Lychee,
tamarind, and other Southeast Asian fruits are also used to help create chocolates whose
flavors complement each other in ways that are both sophisticated and novel. This
program will examine the history of chocolate and its insinuation into Asian culture (and
bellies!). It will also look at the roles that chocolate plays in Asian cuisine, as well as its
compatibility with more traditional dishes. Please join our panel of distinguished food
experts for an exciting discussion of these topics and more. This program will be
followed by a light food tasting and reception.
Panelists:
Kristy Choo, Pastry Chef, Jin Patisserie
Pichet Ong, chef-owner of P*ONG restaurant and batch bakeshop; author, The Sweet Spot
Kee Ling Tong, Chocolatière, Kee’s Chocolates
Alexandra Leaf, Culinary Historian, President, Chocolate Tours of New York City, Inc.
Moderator:
James Oseland, Editor in Chief, Saveur Magazine |
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From Saigon to SoHo:The Rise of Vietnamese Cuisine
October 29, 2007
Asia Society and Museum
725 Park Avenue (at 70th Street)
New York City
6:00pm-6:30pm—Registration
6:30-8:15—Program
8:15pm-9:00pm—Reception
The food of Vietnam is taking the world by storm. From Hanoi's old quarter to the streets of downtown New York, from culinary favorites such as pho (beef noodle soup) and bánh mì (charcuterie sandwiches) to chic fusion restaurants, Vietnamese cuisinetantalizes and satisfies like no other on Earth. The next installment in the Asia Society’sAsian Food Series will explore the evolution of Vietnamese food on today's culinary landscape. Please join our panel of distinguished food experts for an exciting discussion of this international phenomenon. This program will be followed by a light food tasting and reception.
Panelists:
Andrea Nguyen, Writer, Teacher, and Author, Into the Vietnamese Kitchen
Corinne Trang, Food Consultant and Author, Essentials of Asian Cuisine
Bobby Chinn, Restaurateur, Bobby Chinn Restaurant, Hanoi, Vietnam (invited)
Khanh Tran, Chef and Restaurateur, Saigon Republic (invited)
Moderator:
James Oseland, Editor in Chief, Saveur Magazine |
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The 10th Annual World of Flavor Conference Series,
The Rise of Asia
November 1-3
The Worlds of Flavor International Conference & Festival, presented by The Culinary Institute of America, is widely acknowledged as our country’s most influential professional forum on world cuisines and culinary flavor trends. Now in its tenth year, the annual gathering has become a “must attend” for leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, and journalists and other professionals—and always sells out many months in advance. For more information, go to www.ciaprochef.com/wof2007/. |
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Deluxe Birds Nest Herbal Dinner in San Gabriel, CA
November 9, 2007
Watch out for an exclusive US debut of a deluxe Birds Nest Herbal Dinner on November 9, 2007 co-hosted by leading global TCM (traditional Chinese medicine) company Eu Yan Sang and Wing Hop Fung of Monterey Park, CA.
More details for access to limited seats will be available next month.If you are interested in becoming the first to receive details about this event, please email us at info@savoryproductions.com
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Top 100 Chinese Restaurant in USA Award 2007
November 11, 2007
The 4th annual Top 100 Chinese Restaurants in USA Awards ceremony will be held in New York City on Sunday, November 11, 2007 at 2:30 p.m. The event will be held at the Jacob Javits Convention Center during Culture Food New York, a two-day trade show showcasing Asian, Hispanic, and Kosher food and beverages all under one roof. For more information, please visit: www.top100chineserestaurants.com |
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Cultural Food Expo New York
November 11-12th, 2007
Jacob K. Javits Center
In direct response to the continued surge and opportunity for ethnic food and beverage, Cultural Food was launched as a new brand to highlight the next generation of ethnic food and beverage business events and online communities. For more information, go to http://www.culturalfoodexpo.com/east07/public/enter.aspx |
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Zabar's with Chef Chris Cheung
November 24 & December 15
Sponsored by Zojirushi
Location: 2245 Broadway in New York City
Time: 1 - 4 p.m.
Various rice-based dishes perfect for Holiday entertaining
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Contact us at
newsletter@newasiancuisine.com
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