The Honeysuckle Cookbook – Giveaway
April 20, 2021 by JennyEnter our US giveaway to win one of two copies of The Honeysuckle Cookbook: 100 Healthy, Feel-Good Recipes to Live Deliciously by Dzung Lewis with EYB providing one additional copy worldwide.
The Honeysuckle Cookbook has been collecting my ohhs and ahhs since I first got my hands on it last September. It is my ideal cookbook as it combines all my favorite flavors in traditional dishes and not so traditional ones. For instance, a recipe for Hot and sour soup sits right across from a recipe for Tortellini e fagiole which creates a collection of recipes that will inspire every level of cook.
The recipes are written with an eye toward health while being tempting and comforting. Kimchi mac and cheese, Chicken Katsu (my favorite) with macaroni salad, and Miso udon carbonara scream decadent and not good for you but they are – with ingredients such as butter and bacon used in moderation.
Dzung has a very popular YouTube channel where she demonstrates her cooking prowess, be sure to check her out there. I use to be a poo-pooer of videos and live streaming – but I have crawled right into 2021 with spending time on YouTube more that television. I am learning new techniques and so many interesting things! You can teach an old dog new tricks.
Try this spectacular looking dish now!
Vietnamese chicken salad
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Now this is not another typical chicken salad. This Vietnamese classic is lighter, with peppery, minty notes, crunchy bites, and a tangy dressing. Many modern Vietnamese restaurants will have a version of this chicken salad, but when made at home, most households serve it with a side of chicken porridge, known as chao ga. (I have an easy chao ga recipe on my Honeysuckle YouTube channel.)
The chicken is the most crucial part of this salad. When you make it, traditionally, a chicken is boiled whole, but I find that risks drying out the meat too much. So I suggest steaming the chicken over gentle heat with onions and ginger to delicately infuse it with flavor. Try using free-range chicken, too, if you can, as its texture is more authentic. Serves 4. Time 1 hour.
FOR THE CHICKEN
- ½ cup sliced yellow onions
- 5 quarter-size slices peeled fresh ginger
- 2 bone-in, skin-on free-range chicken breasts (about 2 pounds total)
- Kosher salt and freshly ground black pepper
FOR THE GINGER-LIME VINAIGRETTE
- ⅓ cup warm water
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 (2-inch) piece peeled fresh ginger, grated or finely minced
- 2 garlic cloves, finely minced
- Chili-garlic sauce or sambal oelek (optional)
FOR THE SALAD
- 3 cups shredded green cabbage (from ½ medium head)
- 1 cup shredded red cabbage
- ½ cup shredded carrots
- 1 cup coarsely chopped fresh
- Vietnamese coriander (rau ram)
- ¼ cup coarsely chopped fresh mint
- ½ cup drained Quick Pickled Red Onions (see below)
- ⅓ cup Fried Shallots or canned fried onions
- COOK THE CHICKEN: Pour about 1 inch of water into a large saucepan or pot with a tight-fitting lid and set a steamer basket in the bottom (adjust the water level so it comes almost to the bottom of the basket). Bring the water to a boil. Carefully remove the insert and spread the onions and ginger inside it. Place the chicken breasts on top of the onions and ginger, skin-side up, and season generously with salt and pepper.
- When the water comes to a boil, return the steamer insert with the chicken to the pot, cover, and reduce the heat to medium-low. (You want a gentle steam, not a hard steam.) Steam until the juices from the chicken run clear when you poke it with a skewer in the thickest part, about 20 minutes. Remove the chicken from the pot and set aside until cool enough to handle, 15 to 20 minutes. Remove the skin, pull the meat off the bones, and shred into different-size chunks.
- WHILE THE CHICKEN COOKS, MAKE THE VINAIGRETTE: In a small bowl, whisk together the water, sugar, fish sauce, lime juice, ginger, and garlic to blend. If using chili-garlic sauce, add it to taste. Set aside for at least 10 minutes to let the flavors develop. (You can make the vinaigrette ahead of time and store it in the refrigerator, covered, for up to 1 week.)
- ASSEMBLE THE SALAD: In a large bowl, combine the green cabbage, red cabbage, carrots, Vietnamese coriander, mint, pickled onions, and all the shredded chicken. Mix well to combine. Before serving, add about 3 tablespoons of the vinaigrette, mix well, and let it sit for about 10 minutes. (This will help soften the cabbage a bit.)
- To serve, transfer the salad to a serving plate and top with fried shallots, then add vinaigrette to taste. Serve immediately
Quick pickled red onions
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I love the acidic crunch pickled onions add to each bite in a taco—but I make these for carnitas and carne asada, also. Pickled onions keep well in a sealed container in the fridge for a week.
- 1 red onion, thinly sliced
- ¼ cup sugar
- 2 tablespoons distilled white vinegar
- 1 tablespoon kosher salt
- 1 garlic clove (optional)
- 1 bay leaf (optional)
- 1 cup cold water
- Place the onion in a bowl or mason jar. Add the sugar, white vinegar, salt, garlic (if using), bay leaf (if using), and water and mix well. Let it sit for at least 30 minutes to pickle.
- Serve immediately, or store in the refrigerator, covered, up to 1 week.
- MAKES about 2 cups TIME 5 minutes, plus pickling time
Recipe from THE HONEYSUCKLE COOKBOOK by Dzung Lewis. Copyright © 2020. Published by Rodale Books, an imprint of Penguin Random House.
Special thanks to the publisher for providing two copies of this title in our promotion. EYB is providing one additional title worldwide. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on July 14th, 2021.
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