Chả Trứng Hấp
Vietnamese Egg Terrine Recipe
Bún Nem Nướng (Vietnamese Sausage and Rice Noodle)
Nem nướng, is Vietnamese pork sausage. It’s (often) formed into a meatball or patty. And often conformed around a sugar cane stick to be grilled. The cardinal rules making nem nướng are the following: -Don’t over-mix -Don’t under-mix -Make sure the ground meat is really cold -And the seasoning needs to be perfect -Understanding how fish sauce works as a seasoning And you know what’s the best part? If you make your nem nướng ahead of time, this can be an incredibly quick and delicious meal to put together for you and your family. Note: Ideally, it is served over rice noodles-which is very reminiscent of Bún chả.
Ingredients
Instructions
- Chop Thai Chili
- Mince garlic and shallot
- In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
- Add2 tsp. of Fermeneted Chiil
- Add 1/4 cup of Lemon Juice
- Add 1 cup of Coconut Water
- Add 1/4 cup of Son Fish Sauce
- Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
- And last, stir the sauce until the ingredients all well incorporated.
- Ground pork needs to be refrigerated for at least 8 hours prior to use.
- Make a slurry with Son Fish Sauce and Nem Nuong Sausage Seasoning.
- In a mixing bowl, thoroughly mix ground pork with slurry for 10 minutes.
- Refrigerator meat mixture for at least 20 minutes, cover with plastic wrap
- Portion the meat mixture, and form 1 oz. patties
- Cook meat patties on a hot grill (or skillet), for 4-5 minutes on each side.
- All the meat patties to rest for 5 minutes prior to serving, to retain juices.
- Put on a pot of boiling water
- Put noodles, stirring occasionally
- Cook noodles for 5-8 minutes. [Check doneness by eating noodle]
- Drain noodles in a colander
- Rinse to remove starch and cool down noodles
- Drain rice noodles in a colander for 5 minutes before serving
- Cut carrots and daikon into 1/8" thick x 2-3" long
- In a medium-size pot, add [1/4 tsp kosher salt, 1/2 tsp sugar, 1 cup rice cinegar, 2 cups of water, 2 cloves of garlic, 1 sliver of ginger, 1/2 each Jalapeno]
- Bring the pot to a simmer
- Take the pot off the heat
- Add cut carrots and daikon
- Submerge carrots and daikon (under pickling liquid) with a small plate
- Allow carrots and daikon to steep for at least 15 minutes at room temperature.
- Store carrots and daikon in pickling liquid and use as needed.
- In this recipe, we will use all the daikon and carrots we prepared
- In a small saucepan, preheat oil [2 tbsp] on low for 1 minute
- Turn off heat
- Add 1 cup of sliced scallions
- Add a soft pinch of kosher salt
- Add fish sauce and rice vinegar
- Cook until tender. Turn off heat.
- In a large soup bowl, first, start with rice noodles
- Nestle the Meat Patties on the noodles
- Garnish with mint, cucumber, and pickled carrots
- Generously ladle the Nước Mắm Chấm in your bowl
- Finish with one spoon full of scallion oil
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
Explore My Work
Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:
GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.
Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.