Cover of "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice. It features a plated dish with rice paper rolls, herbs, and cucumber. A wooden bowl and chopsticks are nearby, highlighting the theme of vegan recipes using plants from both land and sea.
A selection of Vietnamese herbs, essential for plant-based cooking, including mint, coriander, basil, and dill, is beautifully displayed on a textured surface. Each herb is clearly labeled with its name and description. A woven tray holds these fresh herbs while a small bowl contains additional greens. Discover similar inspiring recipes in "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice.
A magazine spread featuring a delightful recipe for oven-fried crispy shiitake imperial rolls, a highlight of Vietnamese cuisine from "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice. On the left, a plate with rolls, fresh greens, and dipping sauce sits beside a glass of beer. The right page contains the recipe text for this plant-based masterpiece.
A magazine spread showcasing a recipe for Steamed Banh Mi Lettuce Wraps, celebrating the art of Vietnamese cuisine. On the left page, several wraps are elegantly presented on green plates, garnished with greens and accompanied by bowls of sauces. The right page features text detailing this delectable plant-based cooking recipe from "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice.
A bowl of pho, enriched with fresh vegetables, fragrant herbs, onion slices, and mushrooms, is having broth ladled over it. To the left, there's a description of principles from "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice that guides making this classic Vietnamese dish.
A recipe display from *Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea* by Gneiss Spice celebrates the art of Vietnamese cuisine featuring grilled eggplant and garlicky green onion on plates, accompanied by small bowls of sauce and refreshing orange juice. Forks and knives rest elegantly on a stone countertop, with text in both Vietnamese and English highlighting plant-based cooking.
A photo of a cookbook page from *Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea* by Gneiss Spice, highlighting a Vietnamese-inspired Crispy Pan-Fried Turmeric Fish Noodle Salad. The dish features noodles, greens, and fish adorned with herbs, embodying the essence of plant-based cooking. Ingredients and instructions are detailed on the left side of the page.
The magazine spread features a captivating image of multiple coconut-coffee popsicles with wooden sticks on the left, while on the right, readers can find a recipe titled "Coconut-Coffee Popsicles." This enticing recipe is part of "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea," brought to you by Gneiss Spice.
Cover of "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice. It features a plated dish with rice paper rolls, herbs, and cucumber. A wooden bowl and chopsticks are nearby, highlighting the theme of vegan recipes using plants from both land and sea.
A selection of Vietnamese herbs, essential for plant-based cooking, including mint, coriander, basil, and dill, is beautifully displayed on a textured surface. Each herb is clearly labeled with its name and description. A woven tray holds these fresh herbs while a small bowl contains additional greens. Discover similar inspiring recipes in "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice.
A magazine spread featuring a delightful recipe for oven-fried crispy shiitake imperial rolls, a highlight of Vietnamese cuisine from "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice. On the left, a plate with rolls, fresh greens, and dipping sauce sits beside a glass of beer. The right page contains the recipe text for this plant-based masterpiece.
A magazine spread showcasing a recipe for Steamed Banh Mi Lettuce Wraps, celebrating the art of Vietnamese cuisine. On the left page, several wraps are elegantly presented on green plates, garnished with greens and accompanied by bowls of sauces. The right page features text detailing this delectable plant-based cooking recipe from "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice.
A bowl of pho, enriched with fresh vegetables, fragrant herbs, onion slices, and mushrooms, is having broth ladled over it. To the left, there's a description of principles from "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea" by Gneiss Spice that guides making this classic Vietnamese dish.
A recipe display from *Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea* by Gneiss Spice celebrates the art of Vietnamese cuisine featuring grilled eggplant and garlicky green onion on plates, accompanied by small bowls of sauce and refreshing orange juice. Forks and knives rest elegantly on a stone countertop, with text in both Vietnamese and English highlighting plant-based cooking.
A photo of a cookbook page from *Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea* by Gneiss Spice, highlighting a Vietnamese-inspired Crispy Pan-Fried Turmeric Fish Noodle Salad. The dish features noodles, greens, and fish adorned with herbs, embodying the essence of plant-based cooking. Ingredients and instructions are detailed on the left side of the page.
The magazine spread features a captivating image of multiple coconut-coffee popsicles with wooden sticks on the left, while on the right, readers can find a recipe titled "Coconut-Coffee Popsicles." This enticing recipe is part of "Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea," brought to you by Gneiss Spice.

Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea


$ 35.00
Minus Plus

James Beard Nominee 2024!

Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations—from the James Beard Award–winning author of Vietnamese Food Every Day
Although many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In Ever-Green Vietnamese, Andrea Nguyen details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful, comforting recipes.

Filled with the brilliant advice and exceptional teaching Nguyen is known for, the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce), exciting ways to enjoy tofu, and dozens of vegetable-driven sides and mains, including a few that incorporate a bit of meat (many with vegetarian or vegan options). Home cooks will revel in Nguyen's ingenious recipes for:
  • favorite snacks, like Smoky Tofu-Nori Wontons and Steamed Veggie Bao
  • Vietnamese classics, like Fast Vegetarian Pho and Banh Mi with Vegan Mayonnaise and Bologna
  • simple sides, like Nuoc Cham Cabbage Stir-Fry and Green Mango, Beet, and Herb Salad
  • wholesome hacks, like Sweet Potato and Shrimp Fritters and Oven-Fried Crispy Shiitake Imperial Rolls
Full of cultural context, loads of instruction, and practical cooking tips, Ever-Green Vietnamese is perfect for anyone looking to incorporate plant-based Vietnamese cooking into their busy lives.
Published 2023.