Cải Làn Sốt Dầu Hào
Gai Lan w/ Oyster Sauce Recipe
Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)
Gai Lan is unlike another vegetable; its stem is unctuous, tender, and sweet; Its spinach-like leaves, are reminiscent of broccoli with a minimal amount of bitterness. And to highlight these characteristics, the Gai Lan is blanched to create a bright, fresh, crispy (simultaneously tender) green. These flavors are perfectly balanced with a saline, earthy, and umami, seasoned oyster sauce.
Ingredients
Instructions
- Bring a large pot of water to a boil
- Submerge the Gai Lan in the boiling water
- Blanche the Gai Lan for 2 minutes
- Strain the Gai Lan immediately
- Preheat a small saucepan on low medium heat for 1 min
- Add 1 tbsp. of Cooking Oil and 1 tbsp. of Sesame Oil
- Add 2 tbsp., Sliced Ginger
- Saute for 1 minute.
- Add 3 tbsp. of Oyster Sauce, 1 tsp. of Minced Garlic, and 3 tbsp. of Water.
- Add 1 tbsp. of Sugar
- Mix thoroughly. Reduce for 1 minute.
- Take the sauce off heat.
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.