Welcome to the Ever-Green Vietnamese (EGV) cookbook page of online resources! As you cook through the book, you'll see mentions of this page for bonus tips and how-to videos. If you're not familiar with the book, preview and get a copy into your kitchen!
Bonus Recipes and Ingredient Tips
If you're new to cooking Vietnamese food or aren't 100 percent sure about what's needed, this recorded virtual talk should help!
DIY Chinese Five Spice Powder: As mentioned in the book's ingredients section, it's hard to find quality Chinese Five Spice. Make your own to dial in fragrance and flavors that you like.
Fine Rice Vermicelli / Bánh Hỏi sourcing and prep tips: These are a miracle noodle for Viet cooking and eating. I suggest them for the Beef and Tofu Lá Lốt Rolls (page 259). If you need an assist, check out this VWK post on how to find, buy and prep Bánh Hỏi noodles for your recipes. There's a blueprint to help you out too!
Recipe Video Tips
Caramel Sauce / Nước Màu making tips, page 34: As promised, my a step-by-step guidance to help you succeed.
Steamed Rice Rolls / Bánh Cuốn filling tips, page 77: Because this hack can be weird at first, here a look at how it goes down.
Oven-Fried Imperial Rolls / Chả Giò filling tips, pages 103 (vegan) & 106 (shrimp): Another unusual but super cool hack to check out and do!
Steamed Bao Shaping / Bánh Bao Hấp, page 113: See how the dough works and gets manipulated to form the bao shape.
Baked Bao Shaping / Bánh Bao Nướng, page 121: Working the dough is slightly different than for the steamed bao so you may need an assist.
Beef and Tofu La Lot Rolls / Bò Nướng Lá Lốt (p. 259): There are process shots in Ever-Green Vietnamese for this recipe but I made this fun video in case you need an assist. Plus you may want to see how the leaf grows. This video resides on VWK, not Youtube. Choose "stay" when prompted by the video player.
If you have questions, feel free to reach out via the contact form or my newsletter.
Don't know what Ever-Green Vietnamese is? Check it out here.