Renegades | Tue Nguyen on Overcoming Perfectionism

Owner of Los Angeles hotspot, ĐiĐi, content creator and chef Tue Nguyen talks to us about her new cookbook "Di An: The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking"

Welcome to Renegades, Gold House’s newsletter series spotlighting Asian Pacific leaders and creatives who are carving their own paths and defying stereotypes along the way. This week features Tue Nguyen, TikTok content creator, chef, restauranteur, and author. Hailing from Vietnam, Tue discusses how she fuses her cultural background with her passion for cooking, balancing owning a restaurant with keeping her digital audience engaged, and her latest experiments in the kitchen. Get her new cookbook “Di An: The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking with Twaydabae (a Cookbook)” here!

And here’s how you can enter for a chance to win a free copy of “Di An”:

1. Make sure you’re subscribed to the Renegades newsletter.

2. Comment below your favorite meal or dish.

Enter by September 21, 2024, 11:59PM ET!

(Residents of the continental United States only. One submission per user. Giveaway is not sponsored or endorsed in any way by Instagram. The winner will be selected randomly on September 23, and contacted via email. Good luck!)

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Growing up in Vietnam, you’ve mentioned that in the past you viewed food only as food, but now it’s both your passion and career. How did that transition begin, and how has your perception of Vietnamese cuisine evolved from your early years there to your current role now as a celebrated chef in America?

Growing up in Vietnam, I always saw food as just something to eat, but that changed when I decided to go to culinary school. It opened my eyes to how food is so much more than just fuel; it's a way of life that requires a lot of organization and dedication, especially when you're cooking for others. I started to really appreciate my Vietnamese roots, taking dishes like my mom’s bo kho and giving them a twist, like turning them into bo kho birria tacos, since I grew up in Oxnard, a predominantly Hispanic area being able to explore new dishes by combining it with dishes that I grew up eating is how I navigate my understanding and my style of food. It’s been a fun journey of mixing my heritage with new flavors I discovered here in America, and it’s turned into my passion and career as a chef.

Your cooking journey took off during the pandemic and reached millions through TikTok. What was one of the biggest surprises you encountered as your online presence grew so quickly?

My cooking journey really took off during the pandemic, especially on TikTok, and one of the biggest surprises was the flood of opportunities that came with my growing online presence. I never imagined I'd land a book deal or even get the chance to open a restaurant—those were dreams I didn’t see coming! But it’s important to note that this “overnight” success wasn’t truly overnight. It was the result of a perfect storm, combining a whole year of hard work, like hosting monthly pop-ups while creating content & writing a cookbook all at the same time, that really made it all happen.

The initial concept for your restaurant ĐiĐi started as a pop-up experience with the h.wood Group that was a total hit. What did that initial success teach you about the power of community in the culinary world?

When I hosted my first pop-up at an h.wood venue, I had no idea what to expect. I thought selling 50 tickets would be a win, but we ended up selling over 200! That experience really opened my eyes to the power of community not just online but also in the culinary world. It’s one thing for people to watch your videos online, but it’s a whole different level when they’re willing to spend their hard-earned money to come out, buy tickets, and enjoy your food. I learned that having a supportive community is priceless and makes all the hard work worth it!

Your restaurant ĐiĐi in West Hollywood has been open for over a year now and is included on several “best restaurants in LA” lists. What have you loved most about being a restaurant owner so far?

It still feels surreal to say that I’m a restaurant owner, and to have ĐiĐi open for over a year is just mind-blowing! My favorite part of this journey has been seeing people come in and truly enjoy the space. It warms my heart to know that folks celebrate their birthdays, anniversaries, and special occasions at ĐiĐi. I love that it’s become a go-to spot for people visiting LA, and getting to meet everyone who walks through the door has been the highlight of this experience for me.

Being a content creator and a restaurateur are two very different worlds. What do you find most challenging about each and how do you stay grounded while juggling all of it?

Balancing being a content creator and a restaurateur is definitely a challenge! On one hand, creating content requires constant creativity and staying relevant, which can be overwhelming at times. On the other hand, running a restaurant involves the nitty-gritty of managing staff, inventory, and customer experiences, which can be time-consuming and demanding. To stay grounded while juggling both, I make it a point to prioritize self-care and carve out time for myself amidst the chaos. I also lean on my community for support—whether it's getting feedback from my team or engaging with my audience online. This helps me stay connected and motivated, reminding me why I started this journey in the first place.

Publishing your first cookbook is an exciting milestone in your career. How did the idea for the cookbook start, and what is something readers should expect or keep an eye out for?

The idea for my first cookbook actually started as a mission to pass down easy-to-follow Vietnamese recipes to my little sister. As I began to share these recipes, it evolved into a little diary of my culinary journey, reflecting how I figured out my cooking style over a year of hosting pop-ups. Each pop-up contributed to the book, almost like it wrote itself through the experiences and dishes I created. Readers can expect a mix of traditional flavors like thịt kho & canh chua and fun, innovative recipes like pandan cinnamon rolls and bo kho Birria tacos, along with stories and tips that give insight into my journey. I hope it inspires them to get into the kitchen and experiment with their own cooking!

Cookbooks are often personal or inspired by close roots. Did you include any family recipes that hold special meaning to you? If so, can you share the story behind that dish?

My cookbook is filled with personal touches, and there are several family recipes that hold special meaning for me, like bo luc lac (shaking beef) and cà ri gà (chicken curry). However, a standout dish is definitely Kevin’s pho. Kevin is my stepdad, and he’s an incredible cook who taught me the art of making pho. I'm so grateful that he allowed me to include his recipe in the cookbook. Sharing this dish not only honors his culinary skills but also represents the bond we've formed over cooking together, making it a highlight for me.

If you could only cook one dish from your cookbook for the rest of your life, what would it be and why?

If I could only cook one dish from my cookbook for the rest of my life, it would absolutely be the honey glazed shrimp. It’s the first ever recipe that I developed when I was in culinary school. I made it for a final and when everyone in my class loved it, I knew I had something special and it gave me confidence to play around more in the kitchen. This dish is not only quick and easy to prepare, but it also packs a ton of flavor that makes it stand out. Whether I enjoy it by itself or serve it over rice, it always hits the spot. The sweetness of the honey combined with the savory elements creates a delicious balance that keeps me coming back for more. Plus, it’s a crowd-pleaser, making it perfect for gatherings or just a cozy night in. I love that it’s versatile enough to fit any occasion, and it’s a dish I truly never tire of. The simplicity and deliciousness of honey glazed shrimp make it a staple I could happily enjoy time and time again!

Cooking is a mix of precision and creativity. What’s the most unexpected ingredient you’ve experimented with recently and how did it turn out?

Recently, I’ve been experimenting with beans, which isn't exactly an unexpected ingredient, but it’s one that I'm learning to appreciate in a savory context. Growing up, I mainly enjoyed beans in desserts, so I never really liked them in savory dishes. However, I’ve been seeing dense bean salads pop up everywhere on my For You Page, and they caught my attention. So, I started testing out different recipes to see if I could develop a taste for beans in a new way. It’s been a fun challenge, and I’m discovering how versatile beans can be when paired with the right flavors and textures. I’m excited to keep experimenting and hopefully find a savory bean dish that I truly love!

Having accomplished so much at a young age, what do you consider the next big challenge for yourself or exciting new project on your horizon?

Having accomplished so much at a young age, I’m excited to tackle a new challenge: opening a business in Vietnam. This project means a lot to me because I want to create job opportunities for my family members who are still living there. Being in a position to provide for my family is incredibly rewarding, and I can’t wait to give back in a meaningful way. It’s not just about starting a business; it’s about making a positive impact on their lives and helping them thrive. I’m looking forward to this next chapter and all the growth that will come with it!

Lightning Round

Favorite Book: A Series of Unfortunate Events Books

Childhood Snack: Dry crushed up ramen

Bucket List Vacation Spot: Japan

Must-Have For Daily Routine: Sunscreen

Best Advice You’ve Received: “It doesn’t need to be out of this world, it just needs to be out into the world.” This advice really helped me get over my “perfectionism” thinking that everything and every project has to be perfect in order for it to happen and most times it never happens so I’ve learned to just put it out and adjust as you go.