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September 18, 2024

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You may know Twaydabae as the culinary sensation sweeping through social media with her unique dishes and infectious energy. But behind the digital persona is Tue Nguyen, a trailblazer whose journey from a young immigrant from Vietnam to a celebrated chef and restaurateur in Los Angeles, and her story of resilience, innovation, and culinary excellence.

Now, with millions following her every move on social media and her own Vietnamese restaurant, Đi Đi, Tue just launched her first cookbook, Ði Ăn, to a global audience on September 17th. In this exclusive conversation with Asian Hustle Network, Chef Tue reveals the inspiration behind her cookbook, a vibrant celebration of her life’s challenges and achievements.

Learn more about Tue Nguyen in our short Legends video here.

A Scrapbook of Flavors and Stories

We asked Tue what her inspiration for her cookbook was, to which she answered, “My cookbook is like a scrapbook of my journey as an immigrant in America.” The book encapsulates the highs and lows of her journey—finding success online, hosting pop-up events across various cities, and eventually opening her own restaurant, juggling everything at once, and we can expect to see that reflected in the recipes and stories.

“It’s a mix of flavors, stories, and a whole lot of hustle that I can’t wait to share with everyone!” she added.

Recipes Close to the Heart

Among the cherished recipes in her cookbook, traditional dishes like thit kho (braised pork belly) and canh chua (a sour soup) are particularly special to Tue.

These dishes not only connect Tue to her roots but also to the broader canvas of Vietnamese cuisine that she loves to share. She also introduces innovative dishes in her cookbook like Bun Bo Hue soup dumplings and Bo Kho Birria Tacos, which marry Vietnamese flavors with international cuisines she has explored in America. “These recipes bridge my connection to Vietnamese cuisine while also exploring other cuisines I’ve discovered while living in America,” she said.

A Love for Authentic Ingredients and Techniques

Tue is passionate about using traditional ingredients such as tamarind and pandan, which are staples in Vietnamese cuisine and reflect her commitment to authenticity. She also favors the Vietnamese braising technique, kho, for its ability to evoke deep, nostalgic flavors that resonate with her and her diners’ memories of Vietnam.

Beyond the Kitchen

Reflecting on her culinary path, Tue sees her journey as one that has shaped her both personally and professionally. She transitioned from traditional kitchen roles to content creation, leading to pop-up events and meaningful collaborations with culinary icons like Roy Choi and Alvin Cailan. She discovered new avenues for creativity and connection.

“Through owning a restaurant and writing a cookbook, I have learned to trust my instincts, prioritize joy, and embrace challenges outside my comfort zone,” she reflected.

Ultimately, her journey has nurtured her to become fearless and determined, and empowered her to forge a unique and fulfilling path in her culinary career.

We asked Tue what advice she could give to others, and she answered, “Stay focused and be consistent on your own journey.”

Looking to the Future

With the recent release of her cookbook, Tue is enthusiastic about her upcoming book tour and a return trip to Vietnam.

“I’m excited to go on a book tour because it means I get to meet people I’ve only interacted with online. I’m also looking forward to my trip to Vietnam, where I get to take people back to my roots and share the experience with them,” she said.

As Tue Nguyen shares her culinary narrative with the world through her cookbook, she invites us all to partake in the flavors and stories that have shaped her journey from a hopeful young immigrant to a formidable force in the culinary world.

Connect with Tue Nguyen

Order the book here: Di An – The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking with TwayDaBae (A Cookbook)

Website: twaydabae.com

IG: @twaydabae

TikTok: @twaydabaeX: @twaydabae

Featured Image Source: S&S/Simon Element

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