Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

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Yield

4

Author

Chef Tu David Phu

Prep time

15 Min

Cook time

4 Min

Total time

19 Min

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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]

cheftu.com/recipes/pickleddaikoncarrots

TDP Enterprises, LLC

pickles, daikon, carrots, condiment, preserve, vinegar

sauce

Vietnamese

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Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi

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made in partnership with:

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

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Yield 2

Author Chef Tu David Phu

Prep time

5 Min

Cook time

5 Min

Total time

10 Min

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Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi

I'm sure you've had a banh mi, but have you had it with an Asian-style crispy fried egg? Asian-Style Fried Eggs are my go-to solution to hacking everyday meals. Specifically, it's (low-prep, and low-cost) and makes a perfect on-the-go Breakfast Banh Mi. How can you go wrong with an egg that is crispy around the edges; with an unadulterated creamy but runny yolk? Then placed in between a crumbly baguette; loaded Maggi, mayo, pate, and Vietnamese pickles; with an egg yolk that will ooze upon the first bite.

Ingredients

The Banh Mi

• 4 tbsp., Cooking Oil
• 4 each, Large Eggs
• ¼ tsp., Kosher Salt
• ⅛ tsp., Ground Black Pepper
• ¼ cup, Banh Mi Pickles
• 12 sprigs, Cilantro
• 2 tbsp., Kewpie Mayo
• 1 tbsp., Maggi Seasoning
• 4 slices, Persian Cucumbers (cut lengthwise, into ¼" slices)
• 4 oz., Organic Pâté de Campagne
• 2 each, Banh Mi Rolls (or substitute Italian Baguette)

The Banh Mi Pickles

• https://cheftu.com/recipelibrary/pickleddaikoncarrots

Instructions

How to Fry an "Asian-Style" Crispy Egg

1. Heat the frying pan over medium-high heat until it the oil starts to shimmer.
2. Once the oil is hot, crack an egg into the middle of the pan.
3. Season the egg with a pinch of salt.
4. Fry the egg until the egg forms a crispy golden edge
5. Remove the egg from the wok.
6. Drain the egg on a paper towel to remove any excess oil.
7. Set aside on a plate.

Assemble

1. Split open banh mi along the side. Make sure to leave a hinge that will allow you to butterfly the roll.
2. Toast the banh mi roll for 5 minutes at 400 ℉
3. Remove the la Mie (inner, white part) if the bread is dense. You need to remove it to make room for the sandwich garnishes. If you don't, all of your banh mi ingredients will ooze out. Leave la Mie on a sheet pan to make bread crumbs for another recipe.
4. Smear 1 tbsp. of Kewpie mayo on one side, in the banh mi roll.
5. Smear 2 oz. of Pâté de Campagne on the other side, in the banh mi roll.
6. Place the fried egg on the mayo side.
7. Season the egg with a pinch of ground black pepper and Maggi seasoning.
8. Garnish the Pâté with cucumber, banh mi pickles, and cilantro sprigs.
9. Serve the sandwich open-face.

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https://cheftu.com/recipelibrary/banhmitrung

TDP Enterprises, LLC

banh mi, crispy egg, fried egg, asian style egg, pate, pickles

lunch, snack, breakfast

Vietnamese

Did you make this recipe?

Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

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Duck Bánh Mì [Char-Siu Duck Breast & Duck Liver Pâté]

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This recipe was made in celebration of Liberty Duck's 30th Anniversary.

Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth generation duck farmer, in response to chefs’ demands for a larger, meatier, more flavorful duck. Our “Liberty Ducks” are a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. This results in a market age of about 9 weeks as opposed to six weeks for other commercially grown birds.

Sonoma County has the perfect climate for raising ducks in this style. Our temperate climate allows us to raise Liberty Ducks year-round, on straw litter, in an open environment with a minimum of intrusion. Liberty Ducks receive no antibiotics or hormones and are fed a diet that consists largely of corn and other grains. The combination of all these factors result in the best, most flavorful duck available in the country today.

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duck, hoisin, char siu, bbq, asian, banh mi, vietnamese, pho, vietnamese coffee, sandwiches

Sandwiches

Vietnamese

Yield: 2

Author: Chef Tu David Phu

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Liberty Duck Char Siu Banh Mi

Bánh Mì History: With all the refugees fleeing Saigon in the initial waves of the 1960s, “Banh Mi” (like its cousin “Pho”) prevailed in ex-pat communities abroad, especially in America. As a necessity, due to the lack of Vietnamese ingredients, Banh Mi recipes started to adapt to new styles to accommodate new palates.

Prep time: 33 MinCook time: 45 MinInactive time: 30 MinTotal time: 1 H & 48 M

Ingredients

Duck Breast Char Siu

• 2 each, Liberty Duck Breasts
• 1 tbsp., Apple Cider
• 1 tbsp, Kosher Salt
• 1/4 tsp., Ginger
• 1/2 tsp., Garlic Powder
• 3 tbsp, Hoisin Sauce
• 1 tbsp, Coconut Aminos
• 1 tbsp, Raw Honey
• 1/2 tsp., Five Spice Powder
• 1/2 tsp., Korean Chili Flake [color]
• 1/2 tsp, Paprika [color]

Duck Liver Pate

• 1 lb., Liberty Duck Liver
• 1 cup, Skim Milk
• 1/2 lb., Unsalted Butter
• 1 each, Sliced Yellow Onion
• 4 cloves, Garlic Cloves
• 2 tbsp, Kosher Salt
• 2 tbsp., Coconut Sugar
• 1/2 tsp., Ground Black Pepper

Vietnamese Pickled Carrots

• 2 each, Carrots
• 1/4 tsp, Salt
• 1/2 tsp, Coconut Sugar
• 1/2 cup, Rice Vinegar
• 1 cup, Water
• 2 cloves, Garlic
• 1 sliver, Ginger
• 1/2 each, Jalapeño

Banh Mi Assembly

• 1 each, Large Baguette 
• 8 each, English Cucumber Spears, cut 3"
• 1 bunch, Cilantro, 
• 1/4 cup, Mayonnaise 

Instructions

Render Duck Breast

1. Score duck breast skin.
2. Place duck breast skin-side down in a cold non-stick pan
3. Place the pan on the stove and turn the heat to medium
4. Allow the duck breast to render on medium for 5 minutes. Or until the skin turns golden brown.
5. Take the duck breast out of the pan, onto a plate lined with paper towels to remove excess grease. 
6. Set aside.

Marinate & Cook Duck Breast

1. In a small mixing bowl add 1 tbsp. of Apple Cider, 1 tbsp of Kosher Salt, 1/4 tsp. of Ginger, 1/2 tsp. of Garlic Powder, 3 tbsp. of Hoisin Sauce, 1 tbsp. of Coconut Aminos, 1 tbsp. of Raw Honey, 1/2 tsp. of Five Spice Powder, 1/2 tsp. of Korean Chili Flake [color], and 1/2 tsp of Paprika [color].
2. Mix thoroughly with a spoon.
3. Spoon the marinade over the duck breast. Make sure the duck breast is completely smeared with marinade.
4. Allow the duck breast to marinate for 30 minutes at room temperature.
5. Preheat the oven to 350 f. 
6. Place the duck breast on a roasting pan lined with foil. 
7. Place the duck breast in the oven and cook for 15 minutes at 350 f. Or until the until temp reaches 165 f. I prefer to eat it med-rare at 132 f. 
8. Allow the duck breast to rest for 5 minutes. 
9. Slice the duck breast on a bias.

Duck Liver Pate

1. Soak duck Livers in 1 cup of skim milk for 1 hour. Add 1/2 tsp of kosher salt.
2. Drain duck livers. Set aside.
3. Preheat a small fry pan with 1 tbsp of cooking oil for 30 seconds on high heat.
4. Add 1 each yellow onion, sliced.
5. Add 4 cloves of garlic
6. Cook the onions until they start to caramelize. [10 minutes]
7. Take the caramelized onions off heat.
8. Lightly season the caramelized onions with kosher salt and black pepper.
9. Take the caramelized onions out of the frying pan into a small bowl. Set aside.
10. In the same frypan, add 1 tbsp of cooking oil.
11. Set the heat on medium-high. for 30 seconds.
12. Add the drained duck livers.
13. Sear both sides of the duck livers for 5 minutes on each side.
14. Cook the duck livers to med-rare.
15. Take the duck livers off heat.
16. Season the cooked duck livers with 2 tbsp. of Kosher Salt, 2 tbsp. of Coconut Sugar, and 1/2 tsp. of ground Black Pepper.
17. Mix thoroughly with a spoon. 
18. Add the duck livers to a food processor. Pulse gradually, while adding 1 oz. of unsalted butter each time. Pulse [8] times for [8] chunks/oz. of unsalted butter. 
19. Pass the duck liver pate through a fine mesh to remove chunks.
20. Place duck liver pate into a mason and keep refrigerated. 
21. Shelf life is 5 days.

Vietnamese Pickled Carrots

1. Cut carrots into 1/8" thick x 2-3" long
2. In a medium-size pot, add [1/4 tsp kosher salt, 1/2 tsp sugar, 1 cup rice vinegar, 2 cups of water, 2 cloves of garlic, 1 sliver of ginger, 1/2 each Jalapeno]
3. Bring the pot to a simmer
4. Take the pot off the heat
5. Add cut carrots
6. Submerge carrots (under pickling liquid) with a small plate
7. Allow carrots to steep for at least 15 minutes at room temperature.
8. Store carrots in pickling liquid and use as needed.

Assemble Banh Mi

1. Toast baguette for 5 minutes at 350 f. 
2. Split the baguette down the middle. 
3. Remove the insides of the baguette. 
4. Smear the baguette with 1 tbsp. mayonnaise on one side. And 2 tbsp. of pate on the other. 
5. Place the 6 oz. of the sliced, duck breast char siu inside the sandwich. 
6. Garnish the sandwich with a handful of pickled carrots and 4 each cucumber spears. 
7. Garnish the sandwich in 2 sprigs of cilantro.
8. Serve immediately.

Recommended Products:

Liberty Duck Breast

Liberty Duck Liver

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Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]

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cheftu.com/recipes/duckbanhmi

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