is similar to the recipe Andrea Nguyen published in her book Vietnamese Cooking Any Day. But this version is meant to be cooked on the stove instead of in the pressure cooker: Nguyen increased the ...

Freshness comes from coriander used several ways, sweetness from fried shallot oil, and a delicate floral essence extracted from a giant water bug used in northern Vietnamese cooking. And then ...

Freshness comes from coriander used several ways, sweetness from fried shallot oil, and a delicate floral essence extracted from a giant water bug used in northern Vietnamese cooking. And then ...

Under each video, many Vietnamese leave comments expressing delight and admiration for her cooking skills that rival locals. They note the dishes closely resemble the “original versions” with ...