Skip to main content
Epicurious
Andrea Nguyen head shot - Epicurious

Andrea Nguyen

Contributor

Andrea Nguyen is an award-winning food writer and cooking teacher. Her books—Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, and The Pho Cookbook—have been widely recognized for their excellence. She also edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert. In 2018, Andrea won a James Beard Foundation Award for The Pho Cookbook, and an International Association of Culinary Professionals award for Unforgettable. The New York Times, Bon Appetit, San Francisco Chronicle and NPR named her latest work, Vietnamese Food Any Day, one of the best cookbooks of 2019.

  

A Bay Area resident, Andrea’s work has appeared in the New York Times, Washington Post, Wall Street Journal, Food and Wine, EatingWell and Lucky Peach, among others. She serves on the advisory board of the Southern Foodways Alliance. Andrea earned her Bachelor’s and Master’s degrees in finance and communication management from the University of Southern California and studied at the Chinese University of Hong Kong as an International Rotary Foundation Fellow.

Recipes & Menus

Classic Chicken Pho

Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Recipes & Menus

Garnish Plate for Pho

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.
Recipes & Menus

Ginger Dipping Sauce

Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.
Recipes & Menus

Vietnamese Ice Coffee

Once you know how much condensed milk you like, pour it directly into the cup or glass before you brew the coffee.
Recipes & Menus

Shortcut Plain Steamed Buns

Shaped like half-moons, the plain buns are used like rolls: they are split open, a morsel of roast pork, duck, or char siu (barbecued pork) is tucked inside, and if there is a sauce, a little is drizzled over the meat. The resulting tiny sandwich is a great hors d’oeuvre or starter course. Steamed buns made from scratch take time. It is worth the effort to make your own dough for filled buns, but when you want the buns only as a small side dish, a shortcut may be in order.
Recipes & Menus

Char Siu Pork

Garlicky and savory-sweet, this roasted pork is a mainstay of Cantonese barbecue shops and dim sum houses.