Andrea Nguyen Bio | Wiki
Andrea Nguyen is a Vietnamese-born, American teacher, cookbook author, food writer, and chef. She currently lives in the San Francisco area, United States of America. Andrea is an expert on Asian cuisine and cooking methods. As an author, she has written so many cookbooks on the food of her native Vietnam.
Also, Andrea has written an account of her family’s escape during the Fall of Saigon. As of 2022, Andrea writes an active blog and articles for newspapers and food magazines. Apart from that, she teaches cooking classes throughout the country.
Andrea Nguyen Age
She was born in 1969 in Hải Dương, Vietnam. Andrea is 53 years old.
Andrea Nguyen Height
She is a woman of average stature. Andrea stands at a height of 5 ft 4 in ( Approx 1.6 m).
Andrea Nguyen Family
She was born to her parents in Vietnam. Andrea fled with her family of seven when Saigon fell in 1975. Her family fled the communist regime and emigrated with only enough belongings for a vacation. They brought with them a notebook filled with Andrea’s mother’s recipes. Andrea and her family settled in Southern California and attempted to buy foods they were familiar with. However, the dishes were mass-produced and not very tasty. Her mother suggested they replicate foods from their homeland, by making the dishes themselves.
Andrea Nguyen Husband
She is married to her husband called Rory O’Brien. After completing her education, Andrea worked as a bank auditor. She then became a university administrator, while she and Rory O’Brien, were living in Santa Monica. Later, she started writing restaurant reviews.
Andrea Nguyen Education
Andrea attended the University of Southern California after a childhood spent in San Clemente. She graduated with a B.S. in banking and finance. She as well earned an M.A. in communication management.
Andrea Nguyen Banh Mi
Banh Mi is a Vietnamese snack. The following is a recipe from Andrea n how to make a Banh Mi.
Ingredients
For each sandwich:
– 1 petit baguette roll or a 7-inch section cut from a regular length baguette, purchased or homemade
– Mayonnaise, real (whole egg) or homemade mayonnaise
– Maggi Seasoning sauce or soy sauce
– Your choice of boldly-flavored meat or tofu, sliced and at room temperature
– 3 or 4 thin seeded cucumber strips (pickling or English variety preferred)
– 2 or 3 cilantro sprigs, roughly chopped
– 3 or 4 thin jalapeño pepper slices
– Everyday Daikon and Carrot Pickle (do chua)
Instructions
– Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. – Discard the insides or save it for another use, such as breadcrumbs.
– If necessary, crisp up the bread in a toaster oven preheated to 325ºF, and then let it cool for a minute before proceeding.
– Generously spread the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce.
Start from the bottom portion of bread to layer in the remaining ingredients. (As with all sandwiches, you’ll eventually develop an order for layering the filling so as to maximize the interaction between flavors and textures.)
– Close the sandwich, cut it in half crosswise for easy eating, and enjoy.
Andrea Nguyen Recipes
– Vietnamese Food Any Day Cookbook Preview!
– Umami Salted Dark Chocolate Sorbet Recipe
– Hot Dog Banh Mi Recipe
– Crunchy Bread And Butter Pickles Recipe
– Shrimp School Video Tips: How To Peel, Devein, And Refresh Shrimp + 4 Favorite Cuts For Asian Dishes
– 11 Asian Shrimp Recipes For A Crustacean Celebration
– Cà Ri Gà (Vietnamese Chicken Curry)
– Crispy Sweet Potato Pancake Lettuce Wraps
– Curry-Scented Grilled Beef Lettuce Wraps
– No-Churn Mango Sorbet
Andrea Nguyen Pho
Saigon-Style Beef Pho recipe by Andrea
Ingredients
( Broth)
– Chubby 4-inch section ginger, unpeeled
– 1 pound yellow onion, unpeeled
– 6 pounds of beef marrow, knuckle, and neck bones, parboiled and rinsed
– 5½ quarts of water
– 5-star anise
– 6 whole cloves
– 1 husky 3-inch cinnamon stick
– 1½ pounds boneless beef brisket, chuck or cross-rib roast, cut into 2 pieces
– ½ ounce Chinese yellow rock sugar
– 1½ tablespoons fine sea salt
– About ¼ cup of fish sauce
( Bowls)
– 1¼ pounds of dried narrow flat rice noodles, or 2 pounds of fresh pho noodles
– Cooked beef from the broth, sliced about 1⁄8-inch thick
– 8 to 10 ounces of well-trimmed beef steak
– ½ medium yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
– 3 or 4 thinly sliced green onions, green parts only
– ½ cup chopped fresh cilantro, leafy tops only
– Pepper (optional)
– Optional extras: Hoisin, chile sauce, saté sauce or condiments and garnishes of your choice
Procedure
– Broth: Using an outdoor grill — or indoors on a gas burner or in the broiler (but turn on the exhaust fan and open the windows) — char the ginger and onion until the skin gets a little splotchy with black.
– k. Use tongs to occasionally rotate the ginger and onion and discard any flyaway skin.
– After 10 to 15 minutes, they’ll have softened slightly and become sweetly fragrant.
– Bubbling at the root or stem ends may happen.
– You do not have to blacken the entire surface. Remove from heat and let cool for about 10 minutes.
– Remove the charred onion skin. Rinse under running water to dislodge stubborn dark bits.
– Trim and discard the blackened root and stem ends. Cut the onion in quarters; set aside.
– Use a vegetable peeler to remove the ginger skin. Halve the ginger lengthwise, cut into chunks, then bruise lightly (use the broad side of a knife) and set aside
– Place the rinsed beef bones in a 12-quart stockpot. Pour in water, partially cover pot and bring to a boil over high heat.
– Uncover and lower heat to a gentle simmer. Skim off any scum that rises to the top.
– Add the charred ginger and onions, plus the star anise, cloves, cinnamon, boneless beef, rock sugar and salt. Gently simmer, uncovered, for 3 hours.
– Halfway through, remove the boneless beef, which should feel firm, and place it in a bowl. Add water to cover and soak for 10 minutes to prevent dry, dark meat.
Procedure
– Drain and set the meat aside, partially covered, to cool completely before using, refrigerating for up to 3 days, or freezing for up to 3 months.
– Keep the broth at a steady simmer for the remaining 1½ hours.
– Let broth rest for 20 minutes to settle the impurities and further concentrate the flavor. Use tongs to remove bones and any large, retrievable bits. Discard solids.
– Skim some fat from the broth, then strain it through a muslin-lined mesh strainer positioned over a large pot. You should have about 4 quarts.
– Season with fish sauce and extra salt and rock sugar to taste.
– If cooking in advance, cool the unseasoned broth, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat and season before serving.
– About 30 minutes before serving, prep the bowl ingredients. Soak dried noodles in hot water until pliable and opaque; drain, rinse, then drain well.
– If using fresh noodles, untangle them and snip as needed. Divide the noodles among 8 soup bowls.
– Slice the cooked beef from the broth. Cut the raw beef steak into chunks the size of a Roma tomato.
– Place on a plate and freeze for 15 minutes, or until firm on the outside. Use a sharp knife with a thin blade to slice the meat a scant 1⁄8-inch thick.
Create a pho assembly line with the noodle bowls, meats, and separate bowls of onion, green onion, cilantro, and pepper.
– Reheat the pot of broth over medium heat. Bring a large pot of water to a boil for the noodles.
Procedure
– Use a strainer or mesh sieve to dunk each portion of noodles in the boiling water.
– When the noodles are soft, 5 to 60 seconds, lift the strainer from the pot, shaking it to remove excess water.
– Transfer the noodles to the bowl, top with meats, and shower on the onion, green onion, and cilantro. Finish with a sprinkle of pepper. Repeat for each bowl.
– Check the broth flavor once more, then raise the heat to bring it to a boil.
– Ladle about 2 cups of broth into each bowl. Serve immediately.
Andrea Nguyen Bo Kho
Bo Kho is Vietnamese Beef Stew. Andres has provided the best recipe for preparing a tasty Bo Kho.
Ingredients
– 1 (2-pound) boneless chuck roast, trimmed and cut into 1 1/2-inch chunk
– 3 ounces lemongrass stalks (2 large or 3 medium stalks), trimmed, cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan
– 3 tablespoons fish sauce (such as Three Crabs), plus more to taste
– 2 teaspoons light or dark brown sugar
– 1 1/2 teaspoon five-spice powder
– 1/4 cup canola oil or other neutral oil (such as grapeseed), divided
– 1 cup chopped shallots or yellow onion
– 3 tablespoons minced peeled fresh ginger
– 1 tablespoon finely chopped garlic
– 1 1/2 cups canned crushed tomatoes
– 2 whole star anise
– 1 fresh bay leaf
– 1/2 teaspoon fine sea salt, plus more to taste
– 5 cups of water
– 1 pound of carrots, peeled and cut into 1-inch pieces
– 1/4 cup coarsely chopped fresh cilantro, mint, or basil
Directions
– Toss together beef, lemongrass, fish sauce, brown sugar, and five-spice in a large bowl.
– Let beef marinate at room temperature for 30 minutes.
– Heat a Dutch oven over high until very hot; add 1 tablespoon of oil. Remove one-third of the beef from the marinade, and add to the Dutch oven.
– Cook, stirring often until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate.
– Repeat the process twice with 2 tablespoons of oil and the remaining beef, reserving marinade in a bowl.
– If there is excessive browning on the bottom of the Dutch oven, reduce heat to medium.
– Reduce heat to medium-low. Add shallots, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until fragrant, 3 to 4 minutes.
– Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook
– Stir occasionally, until the mixture reduces and thickens slightly for 12 to 14 minutes.
– Return beef and accumulated juices to plate to Dutch oven; stir in the reserved beef marinade.
– Cook, stirring often until tomato mixture thickens and coats beef, about 5 minutes. Stir in 5 cups of water; bring to a boil over high.
– Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.
– Skim and discard fat from the surface of the stew. Stir carrots into stew; bring to a boil over high.
– Reduce heat to low; simmer uncovered until beef and carrots are tender and the sauce has thickened and coats the back of a spoon, about 45 minutes.
– Remove from heat; let stand, uncovered, for 5 to 10 minutes.
– Taste stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors.
– Remove and discard lemongrass, star anise, and bay leaf.
– Divide stew among shallow bowls; sprinkle with cilantro.
Andrea Nguyen Tofu
Tofu, a plant-based cheese originated in China and then spread to other parts of Asia. It is simply pressed curds of coagulated soy milk—dried soybeans that have been soaked, ground with water, then filtered and cooked. Tofu is a staple made daily and sold like fresh bread by artisans and commercial ventures. It can be enjoyed plain or rendered into savory or sweet dishes.
Ingredients
– 16 ounces of extra-firm tofu, drained and cut into 1-inch cubes (3 cups)
– 3/8 teaspoon finely ground sea salt, divided
– 3 tablespoons of water
– 1 1/2 tablespoons Bragg Liquid Aminos, Maggi seasoning sauce, or soy sauce
– 1 tablespoon granulated sugar
– One large garlic clove, pressed or minced (1 1/4 teaspoon)
– 1 teaspoon toasted sesame oil
– 1/2 teaspoon cornstarch
– 1/2 teaspoon black pepper
– 1 tablespoon canola oil or other neutral oil (such as grapeseed oil)
Procedure
– Gently toss together tofu and 1/4 teaspoon of the salt in a bowl. Spread tofu in an even layer on a kitchen towel or double layer of paper towels; let drain for 10 to 15 minutes.
– Meanwhile, stir together 3 tablespoons of water, Bragg Liquid Aminos, sugar, garlic, sesame oil, cornstarch, pepper, and remaining 1/8 teaspoon salt in a small bowl until sugar dissolves; set aside.
– Heat canola oil in a large nonstick skillet over medium-high until shimmering.
Pat tofu with paper towels to remove excess moisture. Add tofu to hot skillet; cook, stirring occasionally until browned on 2 to 3 sides, 5 to 6 minutes.
Salad
– 2 tablespoons of water
– 1 1/2 tablespoons rice vinegar
– 1 1/2 teaspoons granulated sugar or honey
– 1/4 teaspoon finely ground sea salt
– 1/8 teaspoon black pepper
– 1/4 cup thinly sliced red onion or shallot, rinsed in cold water and patted dry
– 4 cups loosely packed watercress, arugula, or baby lettuce mix (2 ounces)
– 1/4 cup torn fresh mint, basil, or another leafy herb (optional)
– 8 cherry tomatoes, halved (optional)
Procedure
– Whisk together 2 tablespoons of water, vinegar, sugar, salt, and pepper in a large bowl.
– Add onion; top with watercress, mint, and tomatoes (if using). Do not toss salad; set it aside.
– Reduce heat under tofu in the skillet to medium; pour Bragg Liquid Aminos mixture over tofu.
– Cook, stirring often until sauce reduces slightly and clings to tofu, 1 to 2 minutes. Remove from heat.
– Toss together salad ingredients in a bowl; transfer to a serving dish. Top with tofu; spoon remaining sauce in a skillet over tofu.
Andrea Nguyen Books | Cookbook
– Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook] Feb 5, 2019
– The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles Feb 7, 2017
– The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches [A Cookbook] Jul 8, 2014
– Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home [A Cookbook] Feb 28, 2012
– Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More [A Cookbook] Mar 22, 2011
– Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors [A Cookbook] Jun 1, 2011
– Making Soy Milk and Tofu at Home: The Asian Tofu Guide to Block Tofu, Silken Tofu, Pressed Tofu, Yuba, and More [A Cookbook] Feb 5, 2013
Andrea Nguyen Net Worth
She s a Vietnamese-born, American teacher, cookbook author, food writer, and chef. Andrea has an estimated net worth of $4 million.
How Old Is Andrea Nguyen
Andrea is 53 years old. She was born in 1969 in Hải Dương, Vietnam.
Who Is Andrea Nguyen
Andrea is a Vietnamese-born, American teacher, cookbook author, food writer, and chef. She currently lives in the San Francisco area, United States of America.