Cà Tím Hấp Mỡ Hành
Vietnamese Steamed Eggplant Recipe
Cà Tím Hấp Mỡ Hành (Vietnamese Steamed Eggplant) Recipe
Don't like eggplant? It sounds like you haven't had it prepared correctly. Eggplant needs time. Be patient. If the eggplant is firm and spongy, it's undercooked. But if you cook it more, it will start to unlock its tender, luxurious and creamy secrets. And if anything Cà Tím Hấp Mỡ Hành ( or Vietnamese Steamed Eggplant) is my family recipe that does just that. And the best part I'll show you how to nail it every time.
Ingredients
Instructions
- Quarter the eggplant lengthwise.
- Use a fork (or skewer) to puncture holes in the quarter eggplant. This helps to break down and speed up the eggplant cooking process.
- Place the eggplant in a steamer basket.
- Set the basket in a pot filled with a few inches of water, below the eggplant.
- Heat the pot to a boil.
- Then cover the pot to steam for 20 minutes.
- Take the pot off heat.
- Set aside.
- Add cooking oil to a saucepan. And heat the pan to 350℉ for 30 seconds
- Add sliced scallions to the saucepan.
- Use a spoon to thoroughly incorporate the scallions with the heated oil.
- Take the saucepan off the heat.
- In a medium-sized mixing bowl add the minced shallot and garlic.
- Then add the fermented chili, lemon juice.
- Allow the mixture to macerate for 5 minutes.
- Then season the mixture with son fish sauce and organic sugar.
- Mix thoroughly until all the ingredients are incorporated.
- Gradually add coconut water to the mixture while simultaneously mixing.
- In a medium-sized serving bowl, add ½ cup of steamed jasmine rice.
- Add the Cà Tím Hấp on top of the steamed rice.
- Garnish the eggplant with 2-3 heaping tablespoons of mỡ hành.
- And last, garnish the bowl with nước chấm, fried garlic and fried shallot.
- Serve and eat immediately.
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.