Andrea Nguyen

Steamed Siu Mai Dumplings

Posted on 01. Fri, 2011 by admin in Appetizers/Dim Sum, Chinese, Dumplings

This is a standard Chinese dim sum dish made with ground pork. Recipe is from Andrea Nguyen, author of Asian Dumplings Cookbook. This is a fantastic book to have, as it illustrates step-by-step dumpling folding techniques.

Fried Wontons

Posted on 12. Sun, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings

Crispy little wontons are a perfect appetizer. This recipe for Fried Wontons is from Andrea Nguyen, author of Asian Dumplings Cookbook.

Vietnamese Pho: Beef Noodle Soup

Posted on 12. Sun, 2010 by grace in Rice/Noodles, Soup, Vietnamese

By Jaden Hair, SteamyKitchen.com

Adapted from Into the Vietnamese Kitchen by Andrea Nguyen

Leg and knuckle bones are the best to make the stock. That’s pure flavoring that makes your Pho taste full, meaty and rich. But let’s say that you can’t find leg/knuckle bones. Refrigerate overnight and just discard the layer of fat that accumulates on top. For best results though, keep the bones with marrow to 20%.

Rice Soup with Chicken, Seafood and Mushroom (Chao Boi)

Posted on 03. Mon, 2010 by grace in Healthy Asian, Rice/Noodles, Soup, Vietnamese

Japanese Shrimp and Pork Potstickers (Gyoza)

Posted on 01. Tue, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings, Japanese

This recipe for Japanese Shrimp and Pork Potstickers (Gyoza) is from Andrea Nguyen, author of Asian Dumplings Cookbook. Chinese potstickers are also made the same way.

Posted on 01. Tue, 2010 by grace in Chefs

Andrea Nguyen Andrea Nguyen is a cookbook author, food writer, and cooking teacher based in the San Francisco Bay Area. Born in Vietnam, she came to the United States at the age of six. Andrea’s work appears in the Los Angeles Times, San Jose Mercury News and Saveur magazine, where she is a contributing editor. Her first cookbook, “Into the Vietnamese Kitchen” was nominated for three 2007 James Beard and IACP cookbook awards. “Asian Dumplings” is her latest book with award-winning publisher Ten Speed Press. Regardless of topic, Andrea unlocks the cuisines of Asia for cooks to explore, master, and savor. For more information, go to www.vietworldkitchen.com.

Cellophane Noodles with Crab and Black Pepper

Posted on 10. Thu, 2009 by grace in Fast Asian Recipe, Healthy Asian, Rice/Noodles, SE Asian, Seafood, Vietnamese

Honey Roasted Duck Legs (Dui Vit Quary Mat Ong)

Posted on 10. Thu, 2009 by grace in Meat, Vietnamese