Vietnamese Food Any Day
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 26 February 2019
⏱️ 10 minutes
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Summary
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Welcome to Splendid Table Selects, our podcast that features interviews that make us think more about the food we love to eat and cook. Our guest this episode is Andrea Nguyen, best-selling cookbook author and expert on Vietnamese cooking. Nguyen says, in the past, cooking Vietnamese food in America meant multiple shopping trips to specialized Asian markets or substituting ingredients that just couldn't be found here. Thankfully, times have changed and more authentic Vietnamese ingredients are more readily available in the U.S. Nguyen's newest book, Vietnamese Food Any Day includes recipes that can be made from these more ubiquitous ingredients. She talked with Managing Producer Sally Swift about three specific ingredients and also shared her recipes for Sizzling Rice Crepes and Turmeric Fish, Seared Dill, and Green Onion Noodle Bowls.
Broadcast dates for this episode:
- February 26, 2019
Transcript
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| 0:00.0 | At Lidl, there's always more to value. |
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| 0:27.1 | Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country. We go into caves, onto boats, and up mountain trails to meet people, hear |
| 0:33.2 | their stories, their poetry, and of course, play some music, all to reconnect to nature and get |
| 0:40.9 | closer to the things we're missing. Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 1:01.7 | Hey, I'm Frances Lamb, and this is Splendid Table Select, our mini podcast about the stuff that makes us better cooks and eaters. |
| 1:09.2 | Andrea Wynne was born in Vietnam and came to the U.S. when she was six. |
| 1:12.6 | She grew up to work in banks, but she always really wanted to work in food, |
| 1:15.2 | so she eventually ditched her career to follow her passion. |
| 1:18.9 | She studied Vietnamese cuisine to share the joys of Vietnamese food, |
| 1:21.5 | and she is now an American national treasure. |
| 1:26.3 | Our manager producer, Sally Swift, talked with Andrea about the inspiration for her latest cookbook, |
| 1:29.2 | Vietnamese food any day. Have a listen. |
| 1:32.5 | Andrea, so great to have you in. |
| 1:34.0 | Thank you so much, Sally. |
| 1:35.3 | I love your new book. |
| 1:42.4 | And I have to say, I was struck by how many kind of current, trendy ingredients that are part of your Vietnamese cooking in this book. For instance, turmeric is everywhere. |
| 1:48.3 | I have to say the most beautiful recipe in the book, I think is the sizzling rice crepe recipe. |
| 1:52.9 | Tell us about that recipe. There are no eggs in it. It's not an actual crep. |
| 1:56.6 | Right, right. And so people have oftentimes called it, I've mistaken it as an omelet, actually, when they take a look at it. And I'm like, no, it's, and it's not really a pancake, but it's more like a fill crept, but with no eggs. And what makes it yellow is turmeric. And, you know, when it's a southern Vietnamese thing and it's a rice crepe and you can fill it with |
| 2:21.1 | basically whatever you want, but classically there's like pork and shrimp and mushroom and bean sprouts. |
| 2:28.1 | And the crepe batter is rice that's been soaked and ground and then blended into a slurry with coconut milk and |
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