Andrea Nguyen

Andrea Nguyen

A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required.


A Vietnamese-American and award-winning cookbook author, editor, teacher, food journalist, recipe developer, and consultant, Andrea Nguyen has been writing about and teaching Vietnamese and Asian cooking for more than 26 years. Andrea has worked with some of the nation's top publications, including The New York Times, Washington Post, Lucky Peach, Saveur, Wall Street Journal, Sunset, Bon Appetit, and Cooking Light. She has been a contributor at Food & Wine since 2021. In addition to the award-winning The Pho Cookbook (2017), her other titles, Into the Vietnamese Kitchen (2006), Asian Tofu (2009), and The Banh Mi Handbook (2014) have been recognized as some of the best cookbooks of the year by the International Association of Culinary Professionals (IACP) and National Public Radio (NPR). Her latest cookbook, Vietnamese Food Any Day (2019), was named one of the best cookbooks of the year by NPR, Bon Appétit, Washington Post, and The New York Times. Andrea is a sought-after recipe developer and Asian food consultant for companies such as Nestle USA, Charlie Hong Kong, and Saigon Siblings.


Andrea has a Bachelor of Science in International Finance and Chinese Language, as well as a Master of Arts in Communication Management from the University of Southern California.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

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