Crispy Bird's Nest (Mì Xào Giòn) Recipe
Crispy Bird's Nest (Mì Xào Giòn)
Mì Xào Giòn, or Crispy Bird’s Nest Noodles, is one of those dishes that tells two stories at once. First bite—edges still crisp, fried to a golden crunch. Then the gravy seeps in, softening the center, and you get this other thing—noodle meets sauce, texture meets memory. Shrimp, broccoli, carrots, celery, mushrooms—nothing fancy, just honest ingredients riding in a sauce built from oyster, hoisin, garlic, ginger, chicken stock. This is food that lives in the in-between: where Southern Chinese technique found a home in Vietnamese kitchens, then landed on Bay Area tables like mine. It’s the best of both worlds, just like the people who eat it.
Ingredients
Instructions
Notes
How to Season a Wok
- Wash off the factory coating
- Scrub the wok inside and out with hot, soapy water and a scouring pad or steel wool. Rinse well and dry completely.
- Burn off any residue
- Place the wok over high heat. Rotate it so every part of the surface changes color—from silver to shades of red, purple, and blue—until it turns dark.
- Oil the surface
- Let the wok cool slightly. Add 1–2 tablespoons of a high smoke point oil (avocado or peanut). Use tongs and a paper towel to coat the entire inside, sides, and even the outer surface.
- Heat and repeat
- Heat over medium-high until the oil smokes, then stops. Tilt and rotate the wok to cover all surfaces. Repeat oiling and heating 2–3 times for an even layer of seasoning.
- Optional flavor cure
- Stir-fry a handful of old vegetables to help build flavor and remove any metallic taste. Discard them when done.
- Maintain it
- After cooking, rinse the warm wok with hot water and wipe clean. Avoid soap unless absolutely needed. Dry well and rub with a thin coat of oil before storing.
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.