No water is needed. That’s correct. Just the coconut cream. It’s amazing. I just taught the imperial rolls in a Zoom class and even under the pressure of Zoom, they turned out perfectly. Thank you!
I made this yesterday. Thank you for your instructions. I didn't have a press so tried to press in my nut milk bag. It is so soft and good. I'm eating it plain for breakfast. I do have Laura soybeans. I was glad to see that those are the ones you recommend as well.
Andrea, I really enjoyed this recipe. Friendly, informative-great delivery. But then I got dragged into a Substack subscription and newsletter recommendation app linked to your site that was quite invasive and oddly aggressive. I really just wanted to know more about you, and potentially buy a book if I continue to enjoy more of your recipes. I know that distribution is good for business... but I got a bad feeling from this Substack Group. I simply wanted more Andrea. I did not want to subscribe to scores of other writers that the Substack app was pushing. More is not necessarily better. With your credentials, you do not need these Substack people. I’m going to unsubscribe from substack and simply follow you if this is possible. Your emphasis is on food and not on amassing a large subscription following as quickly as possible. This is what’s wrong with digital marketing today. I did not want to hear from substack’s legal team while I was attempting to subscribe to your newsletter. I hope you understand. Thank you, Thomas
My noodles smell weird. I put the noodles in the fridge from the freezer. After I boiled it , it kind of smelled like mold. Is this how suppose to smell?
I just started learning and making sausages a while ago and got an idea to make a sausage sandwich with a Vietnamese flavor profile. Was picking the wife's brain about Banh mi. She found a video you made for Munchies a while back in which you mentioned Vietnamese Food Any Day. Wife instantly loved the way you work in the kitchen down to the way to taste test your food through the process. Reminds me of the way my wife, mother in law and father in law cook. They had a family restaurant in Yemen. They fled Saigon the same time you did, my in laws were born in Saigon in the 1950's, fled to Yemen being they had Arab family there. Their restaurant featured Arab/Chinese/Vietnamese food, with that flare and adjustment you often speak of. I took your family story to heart as it is my wife's family story and that spirit of Vietnamese people is as real as it gets. My wife never wants a cook book, she's one of those people that will watch what the chef is doing, go home to the kitchen, figure it out and put her family twist on it and make it her own. I could tell as we watched you make Banh mi, that my wife was hooked, she loved what you were doing. So I asked her what she thought of maybe getting your book Vietnamese Food Any Day. I knew somehow she wanted it more than I did, that's saying a lot because I'm the only one in the house that likes cook books. So that being said, I should have the book sometime tomorrow via Amazon. I look forward to adding all of your books to my collection and your inspiration in our family's gatherings for a good meal. Cảm ơn nhiều lắm.
Hi Lang, the cooking instructions are in the recipe published in Ever-Green Vietnamese. This video is a companion with the book and referenced in the recipe. This is the trickiest part of the recipe. If you don’t have the book, check your local library, bookstore or Amazon.
@@AndreaNguyen I think it’s the ones in my neighborhood they might have changed the dates.. I shopped instacart and I added condense milk but not magnolia, they probably didn’t have the brand I wanted so they sent magnolia.. I was disappointed until I open, it was light in color and runny like regular milk.. not thick and clumpy like the ones in my neighborhood
That is one option for cooking these. The complete cooking instructions are in the recipe published in Ever-Green Vietnamese. This video is a companion with the book and referenced in the recipe. This is the trickiest part of the recipe. If you don’t have the book, check your local library, bookstore or Amazon. Thanks for your interest and watching!
great tutorial thank you! I've been making tofu for awhile now but this was great for improving my technique. also a fun tip i've been doing. i took a little square of thin plastic (i cut the bottom of a gelato container lol) and i fold one part of my fabric over the tofu then put the plastic in and fold the rest over it. it has made it so i consistently get super clean flat tops on my tofu and less tofu stuck to my cloth.
Thanks for your interest and ordering the book! There are lots of recipes on my website (www.vietworldkitchen.com/). Stay in the loop by subscribing to my newsletter: andreanguyen.substack.com/
Thanks, Andrea, for this video. I tried following your recipe in Ever-Green Vietnamese and thought it would be so much easier if there's a video to follow, thinking you must have a channel on YT. You beat me to it as your newsletter arrived this morning pointing me this way. Subscribed immediately!
Thanks for letting me know. As you cook through the book, look at the bonus tips in the margins. Sometimes, there is one that points to a video tip located online. They are all stored on YT plus my website at this page: www.vietworldkitchen.com/evergreentips I’ll make a bigger note of this on PTFS and elsewhere. Appreciate your insights and hope the rolls turn out well for you!
Hey Andrea! I just made this recipe from your cook book. I just wanted to thank you for the wonderful book! I'm enjoying getting to connect more with my family heritage
