crispy

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

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Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)
Yield 4
Author Chef Tu David Phu
Prep time
45 Min
Cook time
45 Min
Inactive time
1 H & 30 M
Total time
3 Hour

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

I am sure you’ve noticed, that a lot of my recipes are reminiscent of Chinese-Cambodian cuisines. That’s because those recipes are reflective of those diasporas in my family. It adds complexity to my identity, which I’ve only learned to embrace most recently. In celebration of my beautiful (and complex) identity, I am offering you this Fried Taro Spring Roll recipe.

Ingredients

Taro Spring Roll Filling

Instructions

Make the Filling
  1. Add the Ground Pork to a large bowl.
  2. Then add Oyster sauce, Fish Sauce, Sesame oil, Sugar, Kosher, Black Pepper, Ginger, Garlic, Mung Bean Noodles, Carrot, and Taro
  3. Mix all the ingredients for 5-10 minutes, until the mixture is fully incorporated.
  4. Cover the mixture with plastic wrap, and hold it in the refrigerator when not in use.
Fold the Spring Rolls
  1. Setup your Spring Roll station with a small bowl of cold water.
  2. Lay the Spring Roll Wrapper flat with one corner pointing away from you, so it looks like a diamond shape.
  3. Scoop 2-3 tbsp. of filling and 30% in from the bottom corner of the wrapper.
  4. Fold 1” of the (left and right) sides of the Spring Roll.
  5. Roll the bottom Spring Roll wrapper upward while tucking.
  6. Stop when there is 2-3” of Spring Roll wrapper left to roll.
  7. Wet your index with water and run your wet finger along the flat edges of the Spring Roll wrapper.
  8. Finish rolling and tucking the Spring Roll.
  9. Press firmly to seal the Spring Roll.
  10. Set the Spring Roll aside on a baking sheet.
  11. Repeat.
Fry the Spring Rolls
  1. In a medium-sized pot, add 2-3 cups of oil.
  2. If the oil level surpasses the halfway mark of the pot, grab a bigger pot.
  3. Preheat your frying oil to 325 degrees F.
  4. Gently lay a Spring Roll into the pot of hot oil. Add them one at a time.
  5. Fry each Spring Roll for 5 minutes on each side. Or until golden brown on all sides
  6. Place the Spring Rolls on a baking tray lined with paper towels to absorb residual grease.
Assemble
  1. Garnish with lettuce and Vietnamese herbs
  2. Dip with Nuoc Cham

Notes

Egg Roll vs. Spring Roll 

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Chả Giò  - Is it called an “Egg Roll” or a “Spring Roll”?

========

The two terms are often conflated. But their origins (and meaning) are very different. Spring Rolls originated from China. Traditionally, they were made during the Lunar New Year which is during the Chinese Spring season; hence the term “Spring Roll.” Furthermore, Spring Rolls are wrapped with a crisp, paper-thin wrapper. How does it differentiate from Egg Rolls? Egg Rolls are a result American-Chinese diaspora. [I.E., chop suey, sweet and sour pork, char siu, etc.] It’s a Spring Roll with the addition of egg into the (batter of dough) crisp, paper-thin wrapper. 

Recommended Products:

Fresh Taro
Menlo Spring Roll Wrappers

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https://cheftu.com/recipelibrary/tarospringroll
TDP Enterprises, LLC
spring roll, egg roll, summer roll, taro, fried, fish sauce, dumpling, bun, noodles, wrap
dinner, lunch, appetizers
Vietnamese
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Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]

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Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]
Yield
4
Author
Prep time
15 Min
Cook time
30 Min
Inactive time
15 Min
Total time
1 Hour

Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]

Similar to cooking eggs, the mastery of cook can be measured on how they cook fish. Why? Fish is incredibly delicate. It requires precision cooking; high cooking temperatures with short cook times; low cooking temperatures with extended cook times. But no need to worry. If you formulate the process and follow the procedure, you'll nail it every time. And this recipe is exactly that. FAIL-PROOF.

Ingredients

Confit Salmon
  • 1 lb., Alaskan Wild King Salmon
  • 2 tbsp., Kosher Salt 
  • 2 tbsp., Organic Sugar 
  • 1/2 each, Orange Peel
  • 1/2 each, Lemon Peel
  • 2 oz., Thinly Sliced Ginger (coin-sized)
  • 4 cloves, Peeled Garlic (crushed)
  • 2 cups, Corto Extra Virgin Olive Oil [or 500 ml.]
  • 8 springs, Cilantro
Cooking Equipment
Fish Butchery
Ginger Scallion Sauce

Instructions

Portion Salmon
  1. Trim away the belly fat. This section of the fish tends to be very thin. Thus it will overcook.  Set it aside to pan fry in a skillet to make Salmon bacon
  2. Skin the filet. Place fish filet firmly in your dominant hand. Make an incision at the tail end of the filet. With your other hand, use your fingertips to pin down the incision onto the cutting board. Place the fish filet knife in the incision and run the knife upward to the skin of the filet to remove the skin. Set skin aside to render crispy as a garnish.
  3. Remove the fish bones with fish tweezers. With the back of your knife, run the knife from the tail of the filet, toward the head.- that should scrap the hidden pin bones to the surface. Once the pin bones surface from the flesh, use fish tweezers to remove the pin bones. 
  4. Split the filet lengthwise, down the natural seam.
  5. Portion the Salmon into 2" filets, 4 oz. each filet, 4 portions total.
Confit Salmon
  1. Lightly cure the salmon by lightly seasoning the salmon filets with 1 tbsp. of Kosher Salt and 1 tbsp of Organic Sugar. 
  2. Cure the fish for 10 minutes. 
  3. In a medium-sized pot, add: salmon filets, 2 cups extra virgin olive oil, 2 oz. sliced ginger, 4 crushed garlic cloves, lemon and orange peels. 
  4. Add a thermometer into the fry pan. Make sure the probe is submerged underneath the oil.
  5. Set the pot on low heat. 
  6. Continue to keep the pot on low heat until the oil reaches 135 F. [make sure to gently shake the pan to even distribute the temperature of the oil]
  7. Once the oil reaches 135 F., immediately take the pot off the heat. 
  8. Allow the salmon filets to infuse in the warm oil for 30 minutes. It will continue to cook. [salmon filets can be stored on oil for 24 hours, refrigerated]
  9. Use a spatula to gently remove the salmon. It will be very delicate. 
  10. Place the salmon on a paper towel to remove excess oil. 
  11. Drain the confit oil. Pour confit oil into a jar. 
  12. Keep oil refrigerated to be reused as confit oil.
Render Salmon Skin
  1. In a cold, nonstick fry pan place the salmon skin, skin-side down.
  2. Turn the heat on low.
  3. Render the salmon skin continuously on low heat. Or until the skin gets crispy. (20 minutes)
  4. Lightly season with salt.
Salmon Bacon
  1. Lightly cure the salmon belly by lightly seasoning the salmon filets with 1 tsp. of Kosher Salt and 1 tsp of Organic Sugar.
  2. Cure the fish for 10 minutes.
  3. In a cold, nonstick fry pan place the salmon belly, skin-side down.
  4. Turn the heat on low.
  5. Render the salmon belly continuously on low heat. Or until the skin gets crispy. (20 minutes)
  6. Flip the salmon over and cook for another 5 minutes on low heat.
Ginger Scallion Sauce
  1. Use this recipe [addition of bacon is optional]
Assemble
  1. In a shallow bowl, gently lay the confit salmon in the middle
  2. Spoon 2 tbsp of ginger scallion sauce over the salmon. 
  3. Garnish the salmon with salmon bacon and crispy salmon skin. 
  4. Garnish the bowl with cilantro sprigs.

Notes:

This dish was inspired by a traditional Vietnamese recipe called, "Cá Hấp Hành Gừng." [Steamed Fish with Ginger Scallion]. But instead of steaming the fish, I poached it in olive oil; it allows for a more delicate, succulent fish. 


Note: Oil is not needed when frying salmon belly or crisping salmon skin. Salmon skin has a alot of natural fat. Thus, naturally greases a pan with fish fat.

Recommended Products:

Hestancue Smart Induction and Probe
Fish Bone Pliers
Corto Olive Oil

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fish, confit, salmon, ginger, scallion, fish sauce, seafood, ocean, olive oil, hestan, cue
Dinner
Vietnamese
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