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 | 296 | Founded | 4 years ago | Last Issue | 10 days ago |
| Active | |||||
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andreanguyen.substack.comLatest Issues
Taiwan Sesame Noodles and Creamy Nuoc Cham are Summer Nguyen Wins!
cleverly use nuts and seeds to enrich warm weather fare
It’s been a nutty and seedy time my kitchen these days. I mean that in good culinary ways. Two recipes got me thinking about how we transform nuts and seeds to use their lusciousness...
Midweek gems #63: Cooking Thai -- an early look at the book!
Hello there! I hesitated to send a Midweek Gem this week because I realized that Substack sends you a lot of emails about the livestreams that I’ve been doing. Moving forward with the livestreams, I’m going to curtail those emails.
That s...
Soy Sauce Pro Tips from Clarissa Wei and a Giveaway!
It’s a long weekend in the United States as we celebrate Memorial Day. I know you’re all busy but I just wanted to thank all the folks like Jim Christol, , , , , and who attended my live video with ! The full video playback is above....
How to Butcher a Chicken at Home: Better Cuts, Better Broth & Better Flavor
From choosing the right bird to pho-ready bones and specialty-market cuts.
Unlike women of my mother’s generation, I’ve never killed a live chicken. However, I have cut up a lot of whole birds to hone my cooking skills, save money, and pre...
Midweek gems #62: Quickie veggie sides to put on repeat
On the heels of our fish sauce 101 livestream a couple weeks ago, I reached out to cookbook author and now entrepreneur , who recently co-founded Hey Doh, a new artisanal soy sauce company. Clarissa is among my go-to experts on Taiwanese an...
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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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