meats

Thịt Heo Quay (Crispy Pork Belly)

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Mizkan sauces and vinegars are crafted with care by a family-owned company with nine generations of vinegar-brewing expertise. Using only the finest ingredients, each of our vinegars is brewed according to traditional practices, creating a clean flavor that is mild and mellow.

Thịt Heo Quay (Crispy Pork Belly) Recipe
Yield 4
Author Chef Tu David Phu

Thịt Heo Quay (Crispy Pork Belly) Recipe

Thịt Heo Quay (Crispy Pork Belly) is an iconic, beloved East and southeast Asian dish that is reserved (commonly) for celebratory moments such as weddings and holidays. Well… because it’s a show stopper. The crispy but light skin; paired with the alluring, savoriness (and saline spiced flesh) is sure to hypnotize any pork belly fan. And similar to the Turkey tradition for Thanksgiving Dinner, this dish is just as iconic for east and southeast Asian holidays. You can bet that I will be making this specialty for my next special occasion.

Ingredients

Recommended Products:

Mizkan Organic Rice Vinegar
Chef Tu's Spice Tribe Pho Seasoning
https://cheftu.com/recipelibrary/thitheoquay
TDP Enterprises, LLC
lunar new year, tet, holiday, pork, roasted pork, crispy pork belly, pig, thit heo, quay, thit heo quay, Thịt Heo Quay
dinner
Vietnamese
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Chả Trứng Hấp | Vietnamese Egg Terrine

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There’s nothing an egg can’t crack. #CrackItWithAnEgg

Chả Trứng Hấp | Vietnamese Egg Terrine
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
45 Min
Total time
1 H & 15 M

Chả Trứng Hấp | Vietnamese Egg Terrine

Chả Trứng Hấp is a steamed egg terrine that is usually served with rice. It's usually cooked with ground pork, wood ear mushrooms, and mung bean noodles. The dish's iconic yellow top is made by brushing egg yolks on the top for the remaining five minutes of cooking.

Ingredients

Instructions

Make the Egg Terrine Mixture
  1. Coat the 8" pie tin with 1 tbsp. of cooking oil
  2. Set aside 6 egg yolks to glaze the egg terrine towards the end of the cooking process.
  3. Rehydrate the mung bean noodles in ambient water for 15 minutes. Then drain the water.
  4. In a large mixing bowl, combine all the remaining ingredients in a large mixing.
  5. Thoroughly incorporate the mixture for 5 minutes with your hands.
  6. Pour the egg and meat mixture into the pie tin.
Cook the Egg Terrine
  1. Nestle the bamboo steamer into a large wide pot.
  2. Fill the pot halfway with water.
  3. Bring the pot to a boil on medium heat. And refill as needed.
  4. Place the egg terrine tin into the steamer.
  5. Steam for 40 minutes. Or when the internal temperature of the egg terrine reaches 160 ℉.
  6. Whisk the egg yolks that were reserved earlier.
  7. Use a pastry brush to glaze the egg terrine with the egg yolks
  8. Steam the egg terrine for another 5 minutes.
  9. Remove the egg terrine from the steamer and let it sit for 20 minutes before cutting into it.
  10. Serve with a side of rice, banh mi pickles and sriracha.

Recommended Products:

8" Cake Tin
Bamboo Steam Basket
Artisanal Aged Son Fish Sauce

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https://cheftu.com/recipelibrary/chatrunghap
TDP Enterprises, LLC
egg, terrine, egg loaf, meat loaf, rice plate, mushrooms, wood ear, glass noodle, cellophane, farce, steamed eggs, mung bean noodles
lunch
Vietnamese
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Bò Tái Chanh (Vietnamese Beef Carpaccio)

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This recipe was made in partnership with:

Seisuke works with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition making them perfect for both home and professional use.

Sujihiki Japanese Knife 240mm Live oak Lacquered Handle

Well known for his unique blade designs Yu Kurosaki is one of the youngest and most talented blacksmiths in Japan. Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back. High quality materials and age old forging techniques combine to create a knife with an extremely sharp edge that will hold up throughout use.

The Sparkle Series is a beautiful series of blades designed with a ""light"" motif of a hammered grain. Not only is the surface of the blade shiny and beautiful, but The sharpness of this knife is also preeminently good.

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Bò Tái Chanh (Vietnamese Beef Carpaccio)
Yield 4
Author Chef Tu David Phu

Bò Tái Chanh (Vietnamese Beef Carpaccio)

Did you know that there’s Vietnamese cuisine centered around drinking? It's a cuisine similar to Spanish Tapas, called "Nhậu." And like Spanish Tapas, it's filled with delicious bites, such as Bò Tái Chanh. Like carpaccio, the quality of this dish is measured in two things: [1] The perfect garnishes that provide a refreshing bite with incredible textures and bright flavors; [2] The ability to slice the beef thinly (I’ll be using my Yu Kurosaki Senko Sujihki from Seisuke Knife).

Ingredients

Nước Chấm (The Dressing)
Beef & Garnishes

Instructions

Make the Nước Chấm (The Dressing)
  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.
Assemble the Bò Tái Chanh
  1. Trim your piece of beef to remove all fat and gristle
  2. Use a long sharp knife to slice across the grain, thin as possible
  3. Line the slices of beef onto a piece of plastic wrap.
  4. Assemble the slices of beef in a single layer that measures 5 inches in diameter.
  5. Cover the sliced beef with another piece of plastic wrap.
  6. Use a rolling to gently tap the beef slices to tenderize the slices.
  7. Remove the top piece of plastic and invert the beef slices, so the remaining plastic side faces up on a large plate.
  8. Garnish the beef with scallions, mint, cilantro, fried garlic, and fried shallot.
  9. And last, dress the carpaccio with the 2 tbsp. of Nước Chấm. Serve with bánh tráng mè

Notes

How to make bánh tráng mè

https://www.youtube.com/watch?v=cIfbbL37pPo

Recommended Products:

Black Sesame Tapioca Crackers
Aged Son Fish Sauce
Seisuke Knife
https://cheftu.com/recipelibrary/botaichanh
TDP Enterprises, LLC
tartare, beef, carpaccio, nhua, tapas, drinking, beer, wine, raw, fresh
snack, appetizer
Vietnamese
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Thịt Kho Trứng (Braised Pork Belly & Eggs)

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Thịt Kho Trứng (Braised Pork Belly & Eggs)
Author Chef Tu David Phu
Prep time
30 Min
Cook time
1 Hour
Total time
1 H & 30 M

Thịt Kho Trứng (Braised Pork Belly & Eggs)

There's nothing better than this sweet, sticky, caramelized outside, creamy eggy centered 'Thit Kho Trung' served over rice. I mean, honestly, is there anything an egg can't crack? Eggs are incredibly versatile, as seen in this recipe. Thịt Kho Trứng (Caramelized pork and eggs) is a national Vietnamese dish, often referred to as “Vietnamese Soul Food,” traditionally consumed during the Vietnamese New Year, symbolizing goodness and happiness for the year ahead. But more importantly, this dish carries great significance for Diasporic Vietnamese in the international community abroad. The suggestion of (eating, cooking, or serving) Thịt Kho Trứng implies family affection. Nothing states “Vietnamese family” (to me) more than Thịt Kho Trứng (Caramelized pork and eggs). And the best part of this egg recipe is extremely accessible; its low cost, low mess, low prep, and low maintenance. Create your own egg-tastic recipe and tag #CrackItWithAnEgg to show us your skills!

Ingredients

Ingredients

Instructions

Blanche Pork Belly
  1. Bring a medium-sized pot of water to a boil.
  2. Season the pot of water with 1 tbsp. of Kosher salt.
  3. Add the fresh, cubed pork belly to the pot.
  4. Bring the pot to a simmer. And allow it to simmer for 10 minutes.
  5. Strain and remove the blanched pork belly from the pot.
  6. Set aside.
Air Fryer Soft-Boiled Eggs
  1. Place eggs into Air Fryer Basket.
  2. Set Air Fryer to 300F for 9 minutes. *non-preheated*
  3. After 9 minutes, remove the eggs from the Air Fryer and add them to an ice bath for 5 minutes.
  4. Peel the eggs under running water. (tip: use a spoon)
  5. Set aside.
Make a Pan Caramel
  1. Preheat a wide-based, heavy bottom pot (stainless steel) on medium-high heat for 2-3 minutes.
  2. Add a few drops of water to the pot. If the drops evaporate upon contact with the pan, add 2 tbsp. of cooking oil to the pan.
  3. Pour ½ cup of organic cane sugar into preheated hot Gently swirl the pot over medium heat until all the sugar has dissolved. (5-10 minutes)
  4. Gently swirl the pot over medium heat until all the sugar has dissolved. (5-10 minutes)
  5. Check the caramel temperature.
  6. Swirl gently until the temperature reaches 380℉ (Dark Caramel).
  7. Turn the heat down to medium.
  8. Immediately add the blanched pork belly.
  9. Add 1 tbsp. of coarsely cracked black peppercorns.
Braise the pork
  1. Continue to cook the blanched pork belly in the fish sauce caramel until all sides of the pork belly have caramelized. (15 minutes)
  2. Add ¼ cup of Son Fish Sauce, 2 tbsp of minced garlic, and 1 tbsp. of minced ginger and a jalapeno split lengthwise.
  3. Add the soft-boiled eggs.
  4. Add 8 fl oz. of coconut water.
  5. Bring the pot up to simmer.
  6. Braise the pork for 45 minutes. (reduce about 30% of liquid volume)
  7. Garnish the pot with scallions.
Assemble
  1. Transfer to a shallow bowl for serving.
  2. Serve with rice.
  3. Invite diners to halve the eggs themselves

Notes

Disclaimer:

Eggs should be cooked until the center reaches 160℉.


Subsitutues:

You can use pork shoulder in place of pork belly. (exact same ratios)

Soy sauce can be used in place of fish sauce. (exact same ratios)

Recommended Products:

Late Harvest Vietnamese Black Peppercorns
Aged Son Fish Sauce
Cast Iron Dutch Oven (5 qt)

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Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

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Cơm Sườn Chiên (Fried Pork Chop & Pan Fried Rice)

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Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.

  • Nem Nướng Sausage Mix

  • All Purpose Lemongrass Blend

  • Multi-Purpose Phở Seasoning

Cơm Sườn Chiên (Fried Pork Chop & Rice)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
40 Min
Inactive time
8 Hour
Total time
8 H & 55 M

Cơm Sườn Chiên (Fried Pork Chop & Rice)

There’s nothing more nostalgic to me than a pork chop being fried in a pan; filling my parent’s kitchen with the enticing aromas of garlic, lemongrass, and oyster sauce caramelizing; until the pork chop develops a perfectly golden on both sides. Removing the pork chop from the pan exposes the fond that has accumulated. This is where all of the delicious caramelize bits hide. And is the base for an excellent gravy or pan sauce. Instead, my parents (cleverly) use this base to make the most delectable fried rice. Trust me, this is a game-changer.

Ingredients

Pork Chops
Rice

Instructions

Marinate Pork Chops
  1. Combine fish sauce, oyster sauce, ginger, garlic, shallot, lemongrass, scallions, Pho seasoning, sugar, orange marmalade, and sesame oil in a large bowl
  2. Mix thoroughly.
  3. Add pork chops
  4. Massage the marinade mixture into the pork chops for 5 minutes.
  5. Marinate the pork chops overnight (8 hours) in the refrigerator.
  6. Prior to cooking, allow the pork chops to warm up at ambient temperature for 30 minutes.
Cook Pork Chops
  1. Preheat a large, thick-bottom frying pan on medium heat for 3 minutes.
  2. Add 2 tbsp., of Frying Oil
  3. Once the oil shimmers, tilt the pan away from you and gently lay in the pork chops.
  4. Fry the pork chops for 5 minutes, on both sides.
  5. Remove the pork chops from the frying pan. And rest the pork chops on a roasting rack to cool and rest.
  6. Take the frying off the heat.
Cook Rice
  1. How to Cook Rice Recipe
Pan Fried Rice
  1. In the same frying pan, reheat the pan on medium heat for 3 minutes.
  2. Add day-old rice to the frying pan
  3. Use a fork to break up the granules of rice in the pan.
  4. As the rice cooks, it will absorb all the pan drippings.
  5. Continue to cook and stir the rice for 5 minutes.
  6. Take the rice off heat.

Notes

What is Fond?

In the universe of cooking, fond is the dark matter. Undetectable in a finished dish, these concentrated brown bits may seem small, but the impact they have on flavor is huge. Fond, quite simply, is the stuff that sticks to your pan after browning meat or vegetables on the stovetop, or at the bottom of a roasting pan after it has come out of the oven. Pour off the oil or any remaining cooking liquid, and these stuck little bits will remain, daring you to scrub them away—but if you’re a smart cook, you'll turn them into a rich, lip-smacking pan sauce.


[Mark Schwartz]. “Re: How to Make Sauce Out of Your Pan's Brown Bits (a.k.a Fond)” Food52, 17 Dec. 2021, https://food52.com/blog/12331-how-to-make-sauce-out-of-your-pan-s-brown-bits-a-k-a-fond. Accessed 5 June 2022

Recommended Products:

Son Fish Sauce
Chef Tu David Phu Spice Blend Kit

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rice plate, rice, com tam, suon nuong suon, suon chein, pork, pork chop,
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Bò Kho [Vietnamese Beef Stew]

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Nostalgia suggests to this serve stew over a steaming bowl of rice. Or with a crumbly baguette.  My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

Bò Kho [Vietnamese Beef Stew]
Yield 4-6
Author Chef Tu David Phu
Prep time
30 Min
Cook time
90 Min
Inactive time
45 Min
Total time
2 H & 45 M

Bò Kho [Vietnamese Beef Stew]

The humble Bò Kho is a meat representative of its cornucopia of ingredients, masterfully cooked. And the best part is, in the progressing days, it will continue to develop flavor as the aromatics (slowly) perfume and permeate the stew. Nostalgia suggests serving the stew over a steaming bowl of rice. Or with a crumbly baguette. My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

Ingredients

Instructions

Marinate the Beef
  1. Cube beef into 1” chunks [2 lbs.]
  2. Dust the beef chunks with AP Flour
  3. Preheat a large wok (or cast iron pot) on high heat for 2 minutes
  4. Add 1 tbsp., of Cooking Oil
  5. Once the oil shimmers, add the Beef Chunks
  6. Immediately, season the beef with 1 tsp., Kosher Salt
  7. Roast the beef chunks in the pot until it browns (4-5 minutes)
  8. Stir and mix.
  9. Add the all of the aromatics, spices, and vegetables
  10. Roast the vegetable mix in the pot until it browns (4-5 minutes)
  11. Stir and mix.
  12. Add coconut water.
  13. Season the stew with Son Fish Sauce, Tomato, and Tiger Sa Tế
  14. Bring the pot to a simmer.
  15. Simmer for 45 minutes.
Assemble
  1. In a large soup bowl, first, start with rice (egg or pho noodles) in a bowl
  2. Ladle the beef stew into the bowl
  3. Garnish with scallions and fresh chilies

Recommended Products:

Mekong Delta Spice Collection
Tiger Sa Tế
Son Fish Sauce

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cheftu.com/recipelibrary/bokho
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beef, bo, kho, thit, stew, wagyu, five spice, slow cooked, meat
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Char Siu [Chinese BBQ Pork]

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Shaking Beef [Bò Lúc Lắc]

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This recipe was made in partnership with:

Seisuke works with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition making them perfect for both home and professional use.

Jikko R2/SG2 Kiritsuke Gyuto Japanese Knife 230mm Magnolia Handle

Jikko's founder, Itaro Jikko started manufacturing cutlery more than 100 years ago as a sharpener. Once-in-a-lifetime encounter: "Think of it as a once-in-a-lifetime encounter and do our best for the other party" is their motto They value the teachings of the great Sakai man, Sen no Rikyu, and continue to make knives with a once-in-a-lifetime spirit. They are particular about finishing details such as the back and chin of the knife.

Shaking Beef [Bò Lúc Lắc]
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
45 Min
Inactive time
15 Min
Total time
1 H & 30 M

Shaking Beef [Bò Lúc Lắc]

Shaking Beef (Vietnamese: Bò Lúc Lắc, French: bœuf lôc lac) or beef lok lak (Khmer: ឡុកឡាក់សាច់គោ, lok lak sach kor) consists of marinated beef cubes seared in a wok. Seasonings are regional but often reflect the diasporas found in, and around the Mekong Delta. Mekong Delta is a river that runs through Western China, Myanmar, Laos, Thailand, and last Vietnam before ending its river’s journey in the South China Sea. And Historically, the Mekong Delta was the pinnacle of the east of the Silk Road. As a result, the abundance of foreign ingredients [Oyster Sauce, Soy Sauce, Ginger, Garlic, etc.] is reflected in Bò Lúc Lắc. There are many different variations of this dish, and of course, they vary by region. However, this is my favorite iteration of it. Bò Lúc Lắc is traditionally served with cucumber, lettuce, tomatoes, and red onion over rice. And reserved for the most celebratory occasions because, for the longest time, it was considered a luxury item; even a taboo in parts of its history.

Ingredients

Beef

Instructions

Marinade the Steak
  1. Cut the steak into 1/2" cubes. Trim the fat.
  2. Place the cubed steak into a large mixing bowl.
  3. Add 2 tbsp. of Oyster Sauce, 1/2 tsp. of Sesame Oil, 1 tsp. of Minced Garlic, 1/4 cup of Minced Scallion Bottoms (Whites), 2 tbsp. of Son Fish Sauce, 2 tbsp. of Palm Sugar (or Brown Sugar), 1 tbsp. of Hoisin, and 1/8 tsp. of Cracked Black Pepper to the mixing bowl of cubed steak.
  4. Use a spoon to thoroughly mix the beef with the marinade.
  5. Marinade the beef for 15 minutes.
  6. Preheat a large,thick-bottom frying pan (or wok), for 2-3 minutes on high.
  7. Add 2 tbsp. of Avocado oil to the frying pan.
  8. Once the oil starts to shimmer, tilt the pan away from your body to add the marinade beef.
  9. Sear the beef on all sides for 2 minutes, on high. 'Shake the pan' to move the beef around. *To prevent injury from shaking a hot frying pan wildly, please use a spoon instead*
  10. Then add the chunked bell peppers.
  11. Cook for another 2 minutes.
  12. Take off the heat.
  13. Serve immediately with a side of rice.

Notes

—Beef/Cattle History in Vietnam— 


[1900-1950s]

Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, & the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists and their palates for beef. However, local bovine only consisted of water buffalo, which was not bred for consumption.


Naturally, the cattle would find its way to Hanoi’s food scene to be substituted for water buffalo in Pho. Beef Pho was an instant hit, popping up in all the major cities in Vietnam within a few decades. Bò Lúc Lắc was born in this generation. 


[1950s-1975]

In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item.


[1980s-Present]

The International Vietnamese Diaspora community [birth years:1950s-1980s] experienced severe hunger. In their new communities, they would celebrate their birthrights, by cooking with beef that was considered forbidden, in their homes; their restaurants; their community. And hopefully, next time you order [Beef Pho, or Bò Lúc Lắc] you’ll get a slightly deeper understanding of why it’s so delicious.

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cheftu.com/recipelibrary/boluclac
TDP Enterprises, LLC
beef, wok, mekong, fish sauce, oyster sauce, stir fry, rice, street food
dinner, lunch
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How To Cook Wagyu [Wagyu Kushiyaki]

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IMG_1281.jpg
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wagyu, beef, steak, bbq, grill, yakitori, kushiyaki, filet mignon, butter, beef, kobe, kyoto, sushi, japan, sashimi
bbq
Japanese
Yield: 2
Author: Chef Tu David Phu
How To Cook Wagyu

How To Cook Wagyu

Keep it simple and make Kushiyaki or “Skewered and Grilled.” It's a great way to highlight high-quality beef, especially A5 wagyu. Stay away from any complex marinades. Why spend the extra money if you are going to mask the flavor of the beef?

Ingredients

Equipment

Instructions

Slice Wagyu
  1. Split the Tri-Tip steak down with middle with the grain
  2. This cut should result in splitting the steak into two triangular halves
  3. Lay both pieces down with grain running [east to west]
  4. Cut against the grain as thin as possible in a sawing motion; with a very sharp and long knife. [cost effective knife recommendation]
  5. Lay slices onto a plate.
Skewer Wagyu
  1. Make sure to soak your bamboo skewers in cold water for 15 minutes prior to use
  2. Take wagyu slices and Peirce with a bamboo skewer in a weaving pattern [ up then down]. This reassures that the meat slices are evenly spread out and secure on the skewer. 
  3. Use two slices per skewer 
Grill Kushiyaki Wagyu on Hibachi Grill
  1. To ensure that you've heated your charcoal properly, use a [chimney starter video tutorial here]
  2. Once the charcoal is ignited and heated preheat the grilling grate for 5 minutes prior to putting wagyu skewers on
  3. Season both sides of the wagyu skewer with salt and pepper 
  4. And grill the wagyu skewer for 3 minutes on each side [if the grill flames up, move the skewer to the less intense region of the grill to prevent burning and flames ups. Flames up make the meats taste bitter

Notes:

Kushiyaki Culture

Japan loves its skewer foods. And can often feature small bites of meat and/or vegetables that is paired with beer or sake.“Kushi” refers to the skewers used to pierce the meat or vegetable. And “yaki” literally means grilled or fried.


Wagyu History

Eating grilled meat on sticks is a Japanese tradition that dates back to at least the 17th century. Although for some time eating meat was forbidden in Japan due to Buddhist conventions. During the Meiji period of modernization, people began to eat meat again and shops specializing in grilled meat on skewers took off. However, the first to consume Wagyu were the Samurai. In the period between WWI and WWII, the battered and deep-fried skewers known as kushiage or kushikatsu also became popular. Today, both grilled and fried kushiyaki can be savored with all kinds of meat and vegetables. [excerpt from savorjapan.com]

Recommended Products:

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https://cheftu.com/recipes/wagyukushiyaki
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