Ever-Green Vietnamese: Andrea Nguyen returns to her food roots

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The James Beard Award\u002Dwinning author and cooking teacher explores plant\u002Dbased Vietnamese recipes in low\u002Dmeat, flexitarian cookbook.

3.5 million Canadians“If you’re a little flexible, you can still focus on vegetables and make fabulous food. If you’re vegan, you can use this book and make fabulous food. As a food writer and cooking teacher, I don’t want people to feel boxed in, because I think that limits you,” says Nguyen. “You’re checking off the boxes. You’re worried about all of your guardrails and stepping outside of your lines instead of just learning how to create really good food.

Seaweed contains the chemical compound glutamate, umami’s driving force. Nguyen uses it in unconventional ways throughout the book, grinding nori into dust and using it to flavour her, soaking wakame and kombu for a hit of briny flavour in her vegan fish sauce. Using purple carrots to make đồ chua , for instance, tints the whole jar magenta. What wood ear mushrooms lack in flavour, they make up for in crunch and a deep, ebony colour. “It’s just being mindful of the ingredients as you manipulate them.”

Source: Education Headlines (educationheadlines.net)

 

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