We were thrilled for the chance to chat with cookbook author Andrea Nguyen, our 2025 partner for AAPI Heritage Month.
From Our Blog
Recipe Sneak Peek from Ever-Green Vietnamese
Grounded in Viet foundations of flexitarian eating and no-waste cooking, Ever-Green Vietnamese is Andrea Nguyen’s latest cookbook that explores innovative twists on classic dishes that are both delicious and exciting (or hấp dẫn in Vietnamese)!
Author Andrea Nguyen Centers Plants from Land and Sea
We are elated for the chance to partner with Andrea Nguyen for Asian American and Pacific Islander Heritage Month and to highlight some of her delicious, inventive recipes published in her brand-new cookbook, Ever-Green Vietnamese.
More blog posts
Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
Timeline
Follow us on Instagram
The on-campus farm at Whitman College was bustling with students at their end-of-the-year Garden ...
The on-campus farm at Whitman College was bustling with students at their end-of-the-year Garden Party! The @bonappetitwhitman team dished up their signature chickpea paella for a plant-forward treat amidst the now bursting-with-life garden. 🌱
@whitmancollegeorganic #LoveBonAppetit #GardenParty #WhitmanCollege #CampusGarden #PlantBasedEating #FarmToTable
We had a chat with Andrea Nguyen, our 2025 partner for AAPI Heritage Month, about her evolution as a...
We had a chat with Andrea Nguyen, our 2025 partner for AAPI Heritage Month, about her evolution as a cookbook author, and what led to her most recent vegetable-centered book, "Ever-Green Vietnamese." 📗
What led you to your career in teaching people about food and writing cookbooks?
I have no formal culinary training. I never went to cooking school. I read, researched, practiced, and made many mistakes along the way. My life-long curiosity about food, cooking, and culture fuels my writing and teaching.
At the end of the day, my aim is to capture the human connections to food and demystify Asian food without dumbing it down.
Can you describe your inspiration for “Ever-Green Vietnamese,” and how does it differ from your other cookbooks?
All the recipes are built on solid Viet foundations of flexitarian eating and no-waste cooking. Vietnamese food has long been crafted by scrappy, resourceful cooks who did the best with what’s harvested from land and sea.
How do you approach adapting classic Vietnamese dishes with a plant-centered lens?
I have several strategies. For instance, I’ll do a protein swap and make sure to build in umami notes and interesting textures so you don’t miss the meat. Tofu is the star protein in "Ever-Green Vietnamese." I use many types, from silken tofu for a vegan mayo and extra firm tofu for crispy pan-fried slabs, to super-firm tofu for awesome umami crumbles that fake ground pork.
Where can our readers find out more about you and your work?
Folks can visit my website (Vietworldkitchen.com) or better yet, sign up for my newsletter, Pass the Fish Sauce at Substack. I publish new recipes and tips weekly.
This interview has been abridged! Check out the whole thing at the link in our bio. #AAPIHeritageMonth #VietnameseCuisine #PlantBasedCooking #EverGreenVietnamese
Spring has sprung at our public restaurants! 🌱 Swipe through the carousel for a taste of whats on...
Spring has sprung at our public restaurants! 🌱 Swipe through the carousel for a taste of whats on the menu ➡️
1️⃣ Blackened salmon with asparagus at @thelighthousessf 🎣
2️⃣ The Cali Crunch salad at @foundryandlux with grilled shrimp, sunflower seeds, and other crispy, crunchy ingredients!
3️⃣ An upcoming menu item at @camberssf (within @thehangarssf) featuring spring faves like dill and radishes.
4️⃣ The new "Taste the Art" menu at @provenanceatcma reflects some delicious spring flavors like berries and fresh greens.
5️⃣ Last but not least, the @gmp.marina Green Papaya Salad!
#LoveBonAppetit #SpringIsHere #SpringEats #SeasonalMenu
Most Recent News
Introducing Savor on Broadway
A preview of Mulva Cultural Center’s Savor on Broadway restaurant on WFRV in Green Bay, WI.
Rapper P-Lo tries Filipino cuisine at Golden State Warriors Arena
Bay Area rapper P-Lo joined our Culinary Director, Kristela Nazario-Mendoza for a Chase Center food tour where they explored their Filipino heritage by tasting dishes around the arena and creating their own custom menu items — Chicken Inasal Skewers and Manila Mule cocktail & mocktail!
Healthy Kids in the Kitchen Returns
Bon Appétit’s Healthy Kids in the Kitchen program returned again this year, hosting students from Solon to learn about healthy foods and choices.
Join Us
We’re always looking for great people to join our teams! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!