{"id":138,"date":"2023-08-02T04:50:52","date_gmt":"2023-08-02T04:50:52","guid":{"rendered":"https:\/\/jzser.site\/index.php\/2023\/08\/02\/19-andrea-nguyen-recipes-for-bao-banh-mi-and-beyond-epicurious\/"},"modified":"2023-08-02T04:50:52","modified_gmt":"2023-08-02T04:50:52","slug":"19-andrea-nguyen-recipes-for-bao-banh-mi-and-beyond-epicurious","status":"publish","type":"post","link":"https:\/\/jzser.site\/index.php\/2023\/08\/02\/19-andrea-nguyen-recipes-for-bao-banh-mi-and-beyond-epicurious\/","title":{"rendered":"19 Andrea Nguyen Recipes for Bao, Banh Mi, and Beyond\n| Epicurious"},"content":{"rendered":"
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There are few cookbook authors who I trust as wholeheartedly as\u00a0Andrea Nguyen, the James Beard Award\u2013winning author of eight cookbooks, including most recently\u00a0Ever-Green Vietnamese<\/em><\/a>. If she tells me to put\u00a0fish sauce in my marinara, I do it. If I hear that\u00a0she reheats her banh mi by splashing some water on it and popping it in a toaster oven, I\u2019m following suit.<\/p>\n

I\u2019ve heard Nguyen affectionately nicknamed \u201cthe godmother of Vietnamese cooking,\u201d but she\u2019s also just an extremely scrupulous, pragmatic, knowledgeable recipe developer. A recipe for\u00a0oven-fried imperial rolls in her newest book was published only after she traveled far and wide, trying every possible rice paper out there and putting every internet hack to the test.<\/p>\n

When I\u2019m looking for a reliably crispy\u00a0b\u00e1nh x\u00e8o or an at-home method for\u00a0creamy soy milk, I know Nguyen has the answers. My own recent\u00a0book about tinned fish<\/a> even features a sardine banh mi adapted from a technique for sprucing up canned sardines with ketchup and lime juice from\u00a0The Banh Mi Handbook<\/em><\/a>. In this gallery of recipes, we\u2019re celebrating some of these types of tricks we\u2019ve learned from Nguyen over the years, both from her books and from articles she\u2019s written for Epicurious.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

There are few cookbook authors who I trust as wholeheartedly as\u00a0Andrea Nguyen, the James Beard Award\u2013winning author of eight cookbooks, including most recently\u00a0Ever-Green Vietnamese. If she tells me to put\u00a0fish…<\/p>\n","protected":false},"author":2,"featured_media":139,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[15,22],"class_list":["post-138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-and-menus","tag-recipe-roundup","tag-vietnamese"],"_links":{"self":[{"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/posts\/138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/comments?post=138"}],"version-history":[{"count":0,"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/posts\/138\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/media\/139"}],"wp:attachment":[{"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/media?parent=138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/categories?post=138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jzser.site\/index.php\/wp-json\/wp\/v2\/tags?post=138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}