Culinary Demo: Nini Nguyen’s “Dac Biet” at Ojai Food + Wine Festival

At the Ojai Food & Wine Fest, Nini Nguyen’s culinary demo, joined by Chef Mei Lin, made for an memorable celebration of Vietnamese flavors and culture.

After years of visiting the Farmhouse at Ojai Valley Inn for everything from butter & jam pastry class to burrata and macaron workshops, I’ve always found joy in my time in Ojai.

So, when I received an email about the Ojai Food and Wine Festival, my interest was immediately piqued—especially when I saw that single-event tickets were available. Scanning the lineup, I quickly settled on the most intriguing option: a Culinary Demo with Chef Nini Nguyen, celebrating her new cookbook, Dac Biet.

The experience began with an effortless drive to Ojai. Before I knew it, my car was valet parked, and I was whisked away in a golf cart to the Farmhouse.

Stepping into the venue area, I was instantly immersed in an atmosphere of refined luxury.

With a glass of Dönnhoff Tonschiefer 2023 Riesling Trocken in hand, I felt excited for what was to come.

Seated at my table, I was captivated by the scene before me. There was Nini Nguyen, moving with ease around the beautifully staged demo kitchen. As guests trickled in, I felt lucky to have a front-row, center seat – at an incredibly decorated table – for the experience.

Nini’s warm introduction was followed by an exciting surprise. She brought along fellow Top Chef alum and Season 3 winner, Chef Mei Lin up from the audience for assistance.

As the cooking demonstration began for Mi Xao Gion (Crispy Noodles Covered in a Sauce Stir Fry, pg. 132 of Dac Biet), I found myself engrossed in Nini’s expert techniques and insights:

1. For the perfect fried beef: Rub thin strips with cornstarch for no more than 15 minutes before frying to maximize tenderness.
2. Oil temperature matters: The oil should be hot enough for food to float immediately when fried—monitor the heat carefully.
3. Best fish sauces: Nini favors Megachef Premium Anchovy Sauce but also recommends Red Boat Fish Sauce. Fish sauce can be used in place of soy sauce or salt, often with a touch of sugar. I also learned the Italian fish sauce is called Colatura di Alici.
4. Choosing the right cut: Flank steak is ideal for stir-fries. Always slice against the grain for tenderness.
5. The secret to velveting: A technique to tenderize tougher cuts, velveting involves using baking soda to enhance the texture of beef. Shrimp can also be velveted by massaging with salt and baking soda, letting it rest for 10 minutes, rinsing, and dredging in whipped egg whites and cornstarch before frying.

 

1. Perfectly fried noodles: Aim for a light golden brown crispness. It should take mere seconds to fry the noodles for the Mi Xao Gion.
2. Favorite competition show: When asked if she preferred Top Chef or Tournament of Champions, Nini admitted she favored the latter.
3. Vietnamese pantry essentials: With mint, cilantro, lettuce, peanuts, lemongrass, and Makrut / Kaffir lime leaves, you can easily recreate Vietnamese flavors at home.
4. Wine pairing with Vietnamese cuisine: Gamay Noirs, Côtes du Rhône, sparkling wines, and Rieslings complement the bright spices and flavors of the dishes.

Watching Nini and Mei cook together felt like witnessing magic.

Nini shared that Dac Biet means “to elevate something,” a philosophy she carries into her cooking. She described her approach to Vietnamese cuisine as bold, flavorful, and deeply influenced by her Louisiana roots.

She also celebrated Vietnamese culture in every detail—even down to her nails.

One of my favorite quotes from Nini was: “If you can mix things in a bowl, you can make Vietnamese food.“

When asked for Vietnam travel recommendations, she pointed guests to her website for a full guide but shared a brief itinerary:

1. North: She suggested that travelers spend three days in the vibrant capital of Vietnam – Hanoi – to explore its rich history, culture, and street food scene.
2. Central: In Hue, explore the well-preserved Imperial City, which allows travelers to glimpse into Vietnam’s feudal past. Hue’s distinctive cuisine, including bun bo Hue and banh khoai. She also suggested a visit to Ho Chi Minh City (Saigon), Vietnam’s largest and most dynamic city.
3. Southwestern: Nini suggested a day or two to explore the lush waterways of the Mekong Delta, often called Vietnam’s “rice bowl.”
4. East: She also suggested a stop at Da Nang, a coastal city known for its sandy beaches and delicious seafood.
5. Best time to visit: Nini mused the the best time to visit Vietnam is between November to January
6. Regional preference: She prefers the flavors of Northern Vietnamese cuisine, which is known for its balance and subtle seasoning, unlike the sweeter profiles found in the south.

 

After the event, guests were invited to stand in line to have their signed cookbooks personalized with a message.

My day at The Farmhouse was truly a perfect blend of California sunshine, vibrant flavors, and refined indulgence. I absolutely loved my leisurely stroll among the elevated garden.

Sipping wine and watching Nini Nguyen’s passion for Vietnamese cuisine come to life was both inspiring and enriching. With Mei Lin’s presence, engaging conversations, and masterful techniques on display, the culinary demonstration felt like a true celebration of Vietnamese food.

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