Andrea Nguyen is a James Beard Award–winning cookbook author, culinary superstar, teacher and longtime friend. She worked with us to curate this collection of her favorite Vietnamese spices.
The 6-spice collection includes:
Purple Stripe Garlic (3.0 oz glass jar) "I never thought I’d advocate for garlic powder until I met this one, and I’m not saying that simply because we are both Vietnamese. It provides pungent depth."
Smoked Star Anise (0.5 oz glass jar) "This star anise lends a deep pungent note that faintly echoes smoked cardamom, and it's incredibly beautiful too."
Buffalo Ginger (1.8 oz glass jar) "The best ground ginger available. Its sweet heat is incomparable."
Five Spice (1.8 oz glass jar) "Sweet, savory and not medicinal like many similar blends, this plays well with other ingredients to create synergy."
Drumstick Lemongrass (1.8 oz glass jar) "Handy for casual marinades for pork and chicken -- when I don't want to chop up fresh. Add it to a Madras-style curry powder blend for seasoning popcorn."
Robusta Black Peppercorns (2.2 oz glass jar) "This is a robust pepper but it’s not hit-you-over-the-head hot. It’s complex and nuanced. It’s been my house peppercorn for years."
Author photo: © Rory O’Brien
RECIPES
-
Candied Ginger Chocolate Chunk Cookies
-
Ghaymeh (Persian Black-Lime & Tomato Stew)
-
Cinnamon-Ginger Spiced Nuts
-
Traditional Sri Lankan Chicken Curry with Ghee and Cinnamon Rice
-
Mustard-Maple Vinaigrette Marinade
-
Aash / Noodles with Meat Sauce and Yogurt
-
Fish Chowder
-
Orange Dressing
-
Barbecue Ranch Chopped Salad
-
Sweet Potato Cupcakes With Salted Maple Frosting
-
Coffee-Glazed Molasses Bars
-
Spiced Applesauce Crumb Cake
-
Spiced Cookies
-
Downy Pumpkin Bundt with Maple Cream
-
Oat Spice Crumble Biscuit Rolls
-
How to Build a Damn Fine Veggie Burger
-
Hot Pizza Sauce
-
Rye Shortbread
-
Tahini-Spiced Cranberry Granola
-
Grilled Chicken Marinated in Yogurt
-
Spiced Flour Tortilla
-
Tea-Poached Salmon
-
Alabama White Sauce BBQ
-
Homemade Chili Oil
-
Savory Fruit Salad for 2
-
Lamb Meatballs, Spiced Tomato Sauce, Mint, and Feta
-
Charred Cucumber Gazpacho
-
Sea Bass with Hot Paprika Vinaigrette
-
Filet of Beef Stroganoff
-
Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini
-
Egyptian Protein Rub
-
Mít Non Xé Vị Xá Xíu (Char Siu Pulled Jackfruit)
-
Five Spice Chicken Wings
-
The Mother Blend / Madras Curry Powder
-
Dhal (Split Pea) and Dumpling Soup with Butternut Squash
-
Ras El Hanout
-
Spiced (Carrot) Cake with Apple Filling and Cream Cheese Frosting
-
Green Beans with Purple Shallots and Crispy Panko
-
Turmeric-Ginger Quatre-Quarts (Pound Cake)
-
White Sonora Wheat Berry & Red Bean Salad with Cumin Lime Vinaigrette
-
Turmeric and Black Pepper Tofu
-
Rosemary Onion Mac and Cheese
-
Ratatouille with Herbes de Provence, Cinnamon & Cloves
-
Tomatoes Provençal
-
Mango Chili Vinaigrette
-
Carne Guisada
-
Califas Shrimp
-
Bihun Goreng with Kecap Manis
-
Nigella Bolani with Cheese, Basil & Squash Blossoms
-
Vanilla Balsamic Dressing
-
Chicken Opor
-
Caribbean Jerk Dry Rub
-
Ginger Date Chai
-
Sweet Potato Hash
-
Jook
-
Tunde Wey's Jollof Rice
-
Pho-Style Stock
-
Nelly’s Spanakopita
-
Sweet Mesquite Pecans
-
Savory Kabocha Coconut Soup
-
Chickpea and Apple Chaat
-
Chai Spice Cake with Ginger Cream Cheese Frosting
-
Ilham's Yellow Lempah Fish
-
Sour Tomato and Lemongrass Soup with Little Pork Meatballs
-
Lemongrass and Herb Pork Sausage
-
Carrot Layer Cake with Ginger Cream Cheese Mousse
-
Pork & Bean Stew with Kashmiri & Garam Masalas
-
Goan Masala Shrimp Curry
-
Easy, Creamy Vegan Salad Dressing
-
Spiced Winter Squash
-
Glazed Pumpkin Spice Cookies
SOURCING
ABOUT ANDREA NGUYEN
Andrea Nguyen is one of the country’s leading voices on Asian cuisine and is living out her childhood dream of being an award-winning writer, editor, teacher, and consultant. Her impactful books — Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, The Pho Cookbook and Vietnamese Food Any Day — have been recognized by the James Beard Foundation, International Association of Culinary Professionals, and National Public Radio for their excellence. Andrea is also the winner of the 2020 International Association of Culinary Professionals Member of the Year award.
She edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert. Andrea has contributed to many publications, including The Washington Post, The Wall Street Journal, Lucky Peach, Saveur, and Cooking Light. Her engaging and knowledgeable writing on cuisine and culture has attracted a loyal and well-deserved readership that actively follows her blog, www.vietworldkitchen.com. Andrea lives in Santa Cruz, California.