Technique

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

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Củ Cải Chua Ngọt [Pickled Daikon and Carrots]
Yield
4
Author
Prep time
15 Min
Cook time
4 Min
Total time
19 Min

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

Whether you like to add this Vietnamese staple condiment to a (banh-mi sandwich, rice noodle salad, or summer roll) it's quick and easy to make. Personally, I keep my fridge stocked with this.

Ingredients

  • 2 cups, carrots (Cut into match sticks)
  • 1 cup, daikon (Cut into match sticks)
  • 1/4 teaspoon, kosher salt
  • 1 teaspoon, organic sugar
  • 1 cup, rice vinegar (Unseasoned)
  • 2 cups, filtered water
  • 2 clove, peeled garlic
  • 1/4 ounce, peeled ginger (Sliced)
  • 1 each, jalapeno

Instructions

  1. Cut carrots and daikon into 1/8" thick x 2-3" long
  2. In a medium-size pot, add kosher salt, organic sugar, rice vinegar, water, garlic, ginger, and jalapeno.
  3. Bring the pot to a simmer.
  4. Take the pot off the heat.
  5. Add cut carrots and daikon.
  6. Submerge carrots and daikon (under pickling liquid) with a small plate
  7. Allow carrots and daikon to steep for at least 15 minutes at room temperature.

Notes:

Store carrots and daikon in a mason jar with the pickling liquid. Keep refrigerated.

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Nước Chấm [Vietnamese Seasoned Fish Sauce]

TDP Enterprises, LLC
pickles, daikon, carrots, condiment, preserve, vinegar
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Tag @cheftudavidphu on instagram and hashtag it #

Jalapeno & Garlic Sauce (Maggi Seasoning Hack)

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Jalapeno & Garlic Sauce (Maggi Seasoning Hack)
Yield 1
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Jalapeno & Garlic Sauce (Maggi Seasoning Hack)

Looking for new exciting ways to use Maggi sauce? Level it up with this hack. I'm not sure if this qualifies as a pickle or a sauce. But one thing I know for sure is that it is delicious. Use it for tacos, drench it over your rice; it’s fantastic with steak; and a comparable substitute for fish sauce

Ingredients

Instructions

  1. Pre-heat a small pot on medium heat for 1 minute.
  2. Add 1 tsp. of cooking oil.
  3. Then add the sliced jalapenos and garlic clove.
  4. Sauteed for 2 minutes. Then take the pot off the heat
  5. Add the sauteed jalapenos into a small bowl.
  6. Macerate the jalapenos with ½ cup of Maggi seasoning.
  7. Serve immediately.

Recommended Products:

Maggi Seasoning

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Mỡ Hành Gừng [Ginger, Scallion, Bacon Sauce]

Nước Chấm [The Soul of Vietnamese cuisine]

Nước Tương Chấm (Peanut Dipping Sauce)

Hoisin Sauce

https://cheftu.com/recipelibrary/jalapenogarlicmaggi
TDP Enterprises, LLC
vegan, veg, vegetarian, sauce, soy sauce, dipping sauce, maggi, jalapeno
sauce
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu
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Nước Chấm
Yield 4
Author Chef Tu David Phu
Prep time
14 Min
Total time
14 Min

Nước Chấm

Nước Chấm (Seasoned Fish Sauce)is the staple table condiment on most Vietnamese dining tables. Most commonly used as a dressing and a dipping sauce. Its complex, yet balanced flavors [spicy, savory, bright, sweet, and salty] have the ability to enhance any dish. It's this distinction that determines the Vietnamese palate. And often serves as the mark of quality in a traditional Vietnamese meal.

Ingredients

Instructions

  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.

Recommended Products:

Son Fish Sauce

Similar Recipes

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

Nước Tương Chấm (Peanut Dipping Sauce)

Mỡ Hành Gừng [Ginger, Scallion, Bacon Sauce]

Nước Mắm Gừng [Ginger Fish Sauce]

TDP Enterprises, LLC
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Nước Chấm [The Soul of Vietnamese cuisine]

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Nước Chấm
Yield 4
Author Chef Tu David Phu
Prep time
14 Min
Total time
14 Min

Nước Chấm

Nước Chấm (Seasoned Fish Sauce)is the staple table condiment on most Vietnamese dining tables. Most commonly used as a dressing and a dipping sauce. Its complex, yet balanced flavors [spicy, savory, bright, sweet, and salty] have the ability to enhance any dish. It's this distinction that determines the Vietnamese palate. And often serves as the mark of quality in a traditional Vietnamese meal.

Ingredients

Instructions

  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.

Recommended Products:

Artisanal Aged Son Fish Sauce

Similar Recipes

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

Nước Tương Chấm (Peanut Dipping Sauce)

Mỡ Hành Gừng [Ginger, Scallion, Bacon Sauce]

Nước Mắm Gừng [Ginger Fish Sauce]

TDP Enterprises, LLC
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Yuba/Tofu Skin [Tàu Hũ Ky]

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Yuba [Tàu Hũ Ky]
Yield 8
Author Chef Tu David Phu
Prep time
30 Min
Cook time
12 Min
Inactive time
13 Min
Total time
55 Min

Yuba [Tàu Hũ Ky]

Yuba, also known as tofu skin, is the result of soy milk being heated; as soy milk simmers, proteins will form at the surface, resembling a congealed sheet. It’s a natural reaction that happens in both [mammal and plant-based] milk, without preservatives. Once the sheet is harvested, it is hung to dry to remove the excess liquid. As a result, the Yuba transforms into a beautiful noodle-like sheet that is both, delicate and silky; to be served in soups, over rice, stir-fried, and even sushi.

Ingredients

Soy Milk Equipment
Soy Milk Ingredients

Instructions

Soy Milk Procedure
  1. Rinse the beans well and add them to a bowl of water. The beans should be covered by 2 in (5 cm) of water.
  2. Let them soak overnight at room temperature󿰞 When the beans are done, they’ll split easily when squeezed. Split one open and look-if the inside is flat and buttercup yellow, it's ready If the inside is concave or rubbery, let the beans soak longer. The soaking time can vary. We're recommending 12 hours, but don’t be worried if it takes up to 18
  3. Drain the beans through a sieve or strainer, and reserve the soaking water. Add more filtered water to the reserved water until you reach a total of 8 cups (2 L).
  4. Heat 5 cups (1.25 L) of the reserved water in a large pot over medium-high heat.
  5. While that water warms, grind the beans in the blender with 2 more cups (500 ml) of the reserved soaking water. Puree the mixture until it looks exactly like a milkshake. Pour the blended mixture into the hot pot of water. Rinse out the blender with an additional 1/2 cup (125 ml) of the reserved water, and add it to the pot as well.
  6. Cook the soybean mixture for 3-6 minutes, stirring the bottom frequently with a wooden spatula to avoid any burning. You’ll know it’s done when it starts foaming. It will look like the frothy foam head of a big pint of beer.
  7. Quickly turn off the heat and stir to deflate. Keep an eye on this mixture; it can boil over easily.
  8. Andrea’s tip: Now’s a good time to set up a station for straining the soy milk. Put a medium-sized pot in the sink, and place a colander or mesh strainer in the pot. Line the colander with a pressing cloth, such as a clean piece of lightweight muslin, and drape the edges of the cloth over the pot’s rim. Make sure to have a pressing tool handy; a potato masher works great here.
  9. Pour the hot mixture into the pressing cloth. Pause when the cloth is full, and let the milk strain. Repeat.
  10. When all of the milk has strained, gather up the pressing cloth and twist the sides closed to form a sack. If it’s too hot to hold, let it cool off for a few minutes (basically, don't burn yourself with hot milk, please.) Use the pressing tool to mash your makeshift sack against the colander and extract more soy milk.
  11. PRO TIP: You can extract even more milk by opening up the pressing cloth and spreading out the solids (the lees). Add the final 1/2 cup (125 ml) of the reserved water, and stir until the lees look like polenta. If the lees are too hot, let them cool for 3-5 minutes. Twist the pressing cloth and wring out the rest of the soy milk. Discard the lees, or save them for another use.
  12. Bring the soy milk to a gentle simmer over medium-high heat. Cook the mixture for five minutes, stirring frequently with your wooden spatula. Use a strainer to remove any skin that forms on the surface.
  13. Serve hot, store in the fridge to chill, and serve cold. Keeps for at least 4-5 days. Or use this soymilk to make tofu.
Yuba (Tofu Skin) Procedure
  1. Making yuba is quite simple and when cooking or heating soymilk, like dairy milk, you’ll start to see a layer begin to form on the surface of the milk.
  2. In order to make yuba, you simply keep the milk at a temperature hovering around 155F (to ensure it doesn’t burn at the bottom of the pot)
  3. Wait for the sheets to form [5-7 minutes)
  4. Then remove by pinching two adjacent corners. Be careful to not tear the yuba; the sheets are extremely delicate.
  5. Lay the Yuba on a tray lined with a towel to remove excess moisture.
  6. Consume immediately.

Notes

NOTES

Making soy milk at home is relatively easy. If you’ve made nut milk at home, this is similar, with an additional cooking component. For legumes (beans, peas & peanuts), soaking and cooking them makes the nutrients more bioavailable for human consumption.

There are some soy milk machines out there, but if you have a stovetop, blender, and sieve, you'll be able to make soymilk easily. Back in the day, storing soybeans in the pantry was an efficient, cost-effective, and sustainably quick way to access protein.


If you're in The Bay Area, you're lucky to be able to score some of Hodo's soymilk, which is usually only reserved for chefs. It's available pre-order through the Farmers Market stand Hodo has on Saturdays at the Ferry Building, and in 2022, hope to see it come back to retailers like Rainbow Grocery.


Note: 

This soymilk recipe is adapted from Andrea Nguyen’s book, Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home, © 2012. Published by Ten Speed Press (Crown/Penguin Random House LLC).

Recommended Products:

Gypsum - Calcium Sulfate (Tofu Coagulant)
Dried Organic Soy Beans

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cheftu.com/recipelibrary/yuba
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tofu, yuba, tofu skin, soy bean, soy milk, noodle, gluten free, dim sum
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Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it cookingwithcheftu

Yuba Don Buri with Shiitake Shoyuzuke

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Like many of South East Asia’s recipes, tofu is a 3,000-year-old recipe from China. Some scholars believe tofu arrived in Vietnam during the 10th and 11th centuries that probably coincided with the spread of Buddhism; as it is an important source of protein in the vegetarian diet of East Asian Buddhism. 

Tofu is made up of three ingredients: water, soybeans, and a coagulant. Soybeans are soaked, then ground to extract their soy milk. Soy milk is then cooked then strained. A coagulant [ginger skins, vinegar, or nigari] is added to curdle the milk to make Tofu. And my favorite type of tofu is kumiage.

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Kumiage Yuba Don Buri with Shiitake Shoyuzuke
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
20 Min
Total time
50 Min

Kumiage Yuba Don Buri with Shiitake Shoyuzuke

Kumiage is an amazing form of tofu that you (probably) haven't tried. It's a form of yuba, also known as tofu skin. It's the result of soy milk being heated - as soy milk simmers, proteins form at the surface, resembling a congealed sheet. It’s a natural reaction that happens in both, mammal and plant-based milk. The sheet is harvested during different textural stages that ranges from creamy and soft; to a noodle-like sheet. Both are incredibly complex, delicate, and silky.

Ingredients

Sushi Rice
Shoyuzuke Shiitakes

Instructions

Tofu
  1. 4 oz., Kumiage Yuba (Hodo Foods)

Recommended Products:

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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Mapo Tofu Pudding

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Hoisin Sauce

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Hoisin Sauce

Hoisin Sauce

Yield
4
Author
Chef Tu David Phu
Prep time
10 Min
Total time
10 Min
Hoisin sauce is a savory-sweet dipping sauce commonly used in Vietnamese Pho. It can also be found in Cantonese cuisine as a glaze for meat, or an addition to stir fry.

Ingredients

  • 1/4 cup,red miso (make sure sodium is below 10%)
  • 1/2 cup, peanut butter (Smooth)_
  • 2 cloves, fresh garlic (Peeled)
  • 1 teaspoon, peeled ginger (Minced)
  • 2 tablespoons, rice vinegar (Unseasoned)
  • 2 tablespoons, coconut oil (Organic)
  • 1 tablespoon, shoyu (Organic)
  • 3 tablespoons, sugar (Organic)

Instructions

  1. In a large Vita-Prep blender, add all the ingredients
  2. Pulse for 15 seconds
  3. Blend on high until smooth (add a few drops of water, if needed)
  4. Remove the puree from the blender, store in an 8 oz. mason jar.
  5. Keep refrigerated. Shelf life is 5 days.

Notes:

This recipe is traditionally made with red fermented soy bean curds. They are impossible to source. Red miso is decent alternative. Make sure to source a high quality red miso, lower qualities tend to be very high in sodium.

Recommended Products:

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cheftu.com/recipes/hoisin
TDP Enterprises, LLC
fermented, ferment, soy sauce, pho, hoisin, dipping, dip, marinate, marinade, stir fry
sauce
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #

Nước Tương Chấm (Peanut Dipping Sauce)

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Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

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Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce
Yield 4
Author Chef Tu David Phu
Prep time
11 Min
Total time
11 Min

Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

The taste of this sauce is foolproof because of its cornucopia of umami flavors; fish sauce, bacon, lemongrass, ginger, and scallion. Traditionally, it is paired with Chicken Pho and Hainam Chicken. But can be topping for almost any dish. Specifically, it's a great adittion to any stir-fry, soups, steak, fish, or noodle dish.

Ingredients

Instructions

  1. Add cooking oil to a saucepan. And heat the pan to 350 F. or 30 seconds
  2. Add the minced Chinese sausage to the pan and render the bacon until light golden brown
  3. Add fish sauce, rice vinegar, kosher salt, and organic sugar to the saucepan.
  4. Add sliced scallions to the saucepan and cook for 1 minute on low heat.
  5. Take the saucepan off the heat

Notes

Note: Traditionally, my family recipe for this sauce would call for the use of fresh, rendered bacon fat. However, I did have Lap Xuong (Chinese sausage). In my spirit to be resourceful, I made the subsititution. And will start a new tradition in my family to make it this way becuase it's insanely delicious.

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https://cheftu.com/recipelibrary/gingerscallionsauce
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sauce
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #

Nước Mắm Gừng [Ginger Fish Sauce]

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Nước Mắm Gừng [Ginger Fish Sauce]
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Total time
15 Min

Nước Mắm Gừng [Ginger Fish Sauce]

Nước chấm is a common name for a variety of Vietnamese "dipping sauces" that is served as a staple condiment on Vietnamese dining tables. Flavor profile ranges from sweet, sour, salty, savory, and/or spicy sauce.Nước Mắm Gừng is a derivative of Nước chấm with the addiition of ginger.

Ingredients

Instructions

  1. Mince ginger, garlic, and shallot
  2. In a food processor (or blender) add 1 cup Lemon Juice 2 tbsp Shallot, 2 tsp Garlic and2 tsp Ginger
  3. Transfer mixture to a separate bowl
  4. Then add 1/2 cup Son Fish Sauce, 1/2 cup Coconut Water, and 2 tsp of chrouk metae [fermented chili paste]
  5. Last, season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)

Recommended Products:

Son Fish Sauce
Chrouk Meta [Cambodia Fermented Chili]

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https://cheftu.com/recipelibrary/nuoccham
TDP Enterprises, LLC
fish sauce, spicy, fermented, dressing, sauce,
sauce
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu