HeyJaredPass the Fish Sauce
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.
- Indexed issues, last 90 days
- 13
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- Sep 27, 2026
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- Jul 12, 2026
Latest issues
The Mid-Autumn Dispatch: Capture Peak Herb Season in Your Kitchen 🌝 🌱 (opens the original)
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Folks, we’re in a critical four-week window here—and no, I’m not talking about the upcoming midterm election campaigns in America. I’m talking about the garden. For those of us in the Northern Hemisphere, autumn is officially here, but there are still lingering warm days. That means one thing: it’s time to enjoy, harvest, and preserve your summer bounty before it’s lost to cooler, darker days!This weekend, I’m at my mom’s house to check in with her. We’re also celebrating the Harvest Moon Festiv
No Asian Market Needed: A Foolproof Recipe for Vietnamese Goi Ca (Fish Salad) (opens the original)
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Supermarket fish counters in America can often be uninspiring. You see the same usual suspects — salmon and mild white fish fillet such as cod, rockfish, sole, and tilapia. Fish is healthy and delicious but what healthy thing can you do with fish aside from grilling or pan-frying it? It can get b.o.r.i.n.g. How about turning it into a tangy, garlicky, herbaceous, and slightly spicy Vietnamese fish salad called gỏi cá? It’s a refreshing salad that my family enjoys with crunchy fried shrimp cracke
Three Low-Lift Vegetable Recipes That Do the Heavy Lifting (opens the original)
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If you live in California, this week was a corker. We nearly melted when temps hit 100 degrees Fahrenheit in Santa Cruz. As we chugged iced water, Rory and I laughed at how he grew up in the blazing hot San Fernando Valley and I was born in tropical Saigon. After living in the Monterey Bay area for nearly thirty years, we’ve become hot weather wimps! In our town, going out mostly means heavy food options — pizza, burritos, pasta, and burgers. We wanted light fare to keep us cool and refreshed. I
Balanced Cooking and Eating: Whipped Cream Topping and Poke 2 Ways (Salmon and Tofu!) (opens the original)
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Hey there! A balanced lifestyle combines a little naughty with lots of nice and healthy. With that in mind this week, I have three (3!) recipes for you. The first is a delicate, fluffy vegan whipped cream topping that’s remarkably sturdy. It keeps for days, if not for a good week in the fridge. It’s texturally lighter than the vegan frosting I developed for the vegan strawberry and cream cake because you want something ethereal when you’re aiming for a whipped cream topping. That said, you also
Midweek gems #66: Nampla Prik, the 1-minute Thai wonder sauce (opens the original)
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