Weekly dispatches on Asian food and cooking from Andrea Nguyen, a James Beard-award winning author. PTFS is tasty, useful, and about culinary bridge building. Let's connect in the kitchen and at the table.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 322 | Founded | 4 years ago | Last Issue | 7 days ago |
| Active | |||||
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andreanguyen.substack.comLatest Issues
Baked Shrimp Toast: All the Indulgence, None of the Deep-Dried Hassle
Make these buttery, seafood-laden toasts with an easy recipe, variations, make-ahead tips, and a video guide for assembling them beautifully.
I’m typing to you from New York City. Perfect autumn weather made my week here super satisfying....
Stirred and Beaten, this easy Wholesome Sandwich Bread Won’t Let You Down for Banh Mi, Shrimp Toasts, PBJs and More
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Hello there!
Much of what we do to be worthy humans is to help other folks and establish a sense of belonging and community. Sometimes it starts out with a cold call or email. From there a relationship begins.
Three years ago, after Eve...
Hainan Chicken Rice: An Easier, Healthy-ish Take with Rotisserie Chicken and Brown Rice
building block
September through February is “soup season.” But as someone born in a tropical country, I have to tell you this — it’s soup season year round in Vietnam. Temperature doesn’t matter much.
Your Rotisserie Chicken Has a Great Vietnamese Meal in It
Turn a supermarket rotisserie chicken—and every last scrap—into a super bowl of mi gà tiềm noodle soup in 45 minutes. Plus make Cooking Thai’s bougie pad gaprao while fab Asian basil is still around.
Hello October!
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Authors
The writers behind this newsletter.
Author of 7 acclaimed Asian cookbooks, including a Beard Award winner. Plant-led, low-meat EVER-GREEN VIETNAMESE is a Beard finalist + IACP winner. I like food, culture and taking the long view.
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