fish sauce

Thịt Heo Quay (Crispy Pork Belly)

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This episode was made in partnership with:

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
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

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)

TDP Enterprises, LLC
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

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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Bánh Tôm (Prawn Fritter)

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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.

Nakiri is a Japanese term, meaning “greens cutter.” In the olden days of Japan, this knife was commonly found in household kitchens. To this day, it’s still held in high regard, especially by professionals.

The most striking feature of the nakiri is its rectangular profile, which of course has a function. The flat edge is suitable for repetitive chopping motions that will make full, parallel contact with the cutting board, providing a clean and consistent cutting rhythm as you work through those greens.

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Bánh Tôm (Prawn Fritter)
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
1 Hour
Inactive time
15 Min
Total time
1 H & 45 M

Bánh Tôm (Prawn Fritter)

Bánh Tôm (or Vietnamese Prawn Fritters) is an iconic, street food with roots in Ha Noi. As popular as these delicacies are, they are extremely difficult to make. However, the secret is in the ability to thinly cut the sweet potatoes to create a ‘basket’ to nestle the shrimp, when fried. And when done right the shrimp is butter (not dry); with a delightfully crunchy sweet potato basket; wrapped with lettuce and herbs. Then dunked in a spicy, saline, savory but sweet nước chấm.

Ingredients

Prawn Fritter
Garnishes
Nước Chấm (Dipping Sauce)

Instructions

Prepare the Batter
  1. In a medium-sized mixing bowl, add 1 cup of water, and 2 large eggs.
  2. Whisk to incorporate the egg and the water.
  3. Sift the dry ingredeints
  4. Gradually add 1/3 of the dry ingredients to the liquid.
  5. Whisk until smooth.
  6. Then add the remaining 2/3 of the dry ingredients into the batter.
  7. Whisk until smooth
  8. Add the Sweet Potato (cut into match sticks) into the batter.
Prepare the Shrimp (Prawn)
  1. Defrost prawns (if frozen) in your refrigerator
  2. Rinse prawns in ice-cold water to maintain their freshness
  3. Devein prawns by inserting a toothpick (or skewer) between shell segments; on the back of the shrimp. Gently pull up on the toothpick and lift out the vein. If vein breaks, repeat in several places. **This recipe is traditionally made with whole prawns; head-on and shell-on.**
  4. Keep the cleaned prawn in the refrigerator. Or in a metal bowl, lined with iced water.
Fry the Prawn Fritter
  1. In a cast-iron pot (cast iron braiser) preheat 3 cups of cooking oil to 325 F.
  2. Use a [wide-mouth, flat, soup ladle] and a [large serving spoon] to help you assemble the Prawn Fritters.
  3. Put 2 tbsp. of battered sweet potato into a greased [wide-mouth, flat, soup ladle].
  4. Place a cleaned prawn on top of the battered sweet potato.
  5. Drizzle 1 tbsp. of batter on top of the prawn.
  6. Press the prawn down firmly into the battered sweet potato.
  7. Gently, dislodge the prawn (using a large serving spoon) and the battered sweet potato (it should resemble a basket) into the fryer.
  8. Fry for 5 minutes on each side.
  9. Remove the prawn fritter from the oil and place it on a roasting rack to cool.
  10. Gently season the prawn fritters with kosher salt.
Make the Nước Chấm (Dipping Sauce)
  1. https://cheftu.com/recipelibrary/nuoccham
Assemble
  1. Garnish with lettuce and Vietnamese herbs
  2. Dip with Nuoc Cham

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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

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Khổ Qua Xào [Stir Fried Bitter Melon]

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Khổ Qua Xào [Stir Fried Bitter Melon]
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
30 Min
Total time
1 Hour

Khổ Qua Xào [Stir Fried Bitter Melon]

I love Bitter Melon. Its distinct bitterness is associated with “cooling properties” that are found in alkaline foods. And is linked to lowering the body’s blood sugar levels. The quality of this dish is often measured by the mastery of an Asian matriarch; demonstrating the ability to gracefully balance bitter flavors.

Ingredients

Instructions

How to Pick Bitter Melon
  1. Look for a firm texture. It should be dense.
  2. Select Bitter Melon with longer grooves.
  3. Avoid large lumps. This means larger seeds. Large seeds mean a bigger cavity and less flesh.
  4. You’ll find some have many small lumps which indicate that bittermelon is more bitter.
  5. Avoid ripe Bitter Melon; skin is green with hints of yellow. This means it is extremely bitter.
Prepare the Bitter Melon
  1. Cut Bitter Melon lengthwise into 2" segments. And de-seed bittermelon with a handle of the spoon.
  2. Slice the Bitter Melon halves on a hard bias, 1/4 inch thick.
  3. Rinse bittermelon thoroughly.
  4. Soak bittermelon in acidulated water for at least 15 minutes [4 cups water; Juice of 1 lemon; 1 tbsp. of Kosher Salt ] to reduce bitterness
  5. Drain to remove water in a colander.
Stir Fry the Bitter Melon
  1. Preheat a large wok (or cast iron pot) on medium heat for 5 minutes
  2. Add the garlic, Thai Chili, and reconstituted shrimp
  3. Adjust the heat to high, cook for 2 minutes
  4. Then add the sliced Bitter Melon
  5. Cook the Bitter Melon until tender (15 minutes), again on high heat; continually stirring
  6. Season the pot with oyster sauce, kosher salt, organic sugar, and black pepper
Assemble
  1. Serve with rice on the side

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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 

========

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. 

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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.

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Dinner
Vietnamese
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Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

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Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce
Yield 4
Author Chef Tu David Phu
Prep time
11 Min
Total time
11 Min

Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

The taste of this sauce is foolproof because of its cornucopia of umami flavors; fish sauce, bacon, lemongrass, ginger, and scallion. Traditionally, it is paired with Chicken Pho and Hainam Chicken. But can be topping for almost any dish. Specifically, it's a great adittion to any stir-fry, soups, steak, fish, or noodle dish.

Ingredients

Instructions

  1. Add cooking oil to a saucepan. And heat the pan to 350 F. or 30 seconds
  2. Add the minced Chinese sausage to the pan and render the bacon until light golden brown
  3. Add fish sauce, rice vinegar, kosher salt, and organic sugar to the saucepan.
  4. Add sliced scallions to the saucepan and cook for 1 minute on low heat.
  5. Take the saucepan off the heat

Notes

Note: Traditionally, my family recipe for this sauce would call for the use of fresh, rendered bacon fat. However, I did have Lap Xuong (Chinese sausage). In my spirit to be resourceful, I made the subsititution. And will start a new tradition in my family to make it this way becuase it's insanely delicious.

Recommended Products:

Aged Son Fish Sauce

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Nước Tương Chấm (Peanut Dipping Sauce)

Hoisin Sauce

https://cheftu.com/recipelibrary/gingerscallionsauce
sauce, mother sauce, ginger, scallion, bacon, lap xuong,
sauce
Vietnamese
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Cá Trứng Chiên [Fried Smelt]

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Cá Trứng Chiên [Fried Smelt]

Cá Trứng Chiên [Fried Smelt]

Yield
2
Author
Chef Tu David Phu
Prep time
20 Min
Cook time
15 Min
Total time
35 Min
Big thanks to our #angler friends @asianmartha and @stinkydog6636 for the fish! Their highlights are usually catching local Dungeness Crab and King Salmon right outside the Golden Gate Bridge, in the Pacific Ocean. From their most recent fishing trip, they gifted us the most beautiful filet of salmon (that recipe is coming soon). But along with the salmon, they handed me beautiful, plump local smelt. And after digging into my memory bank of recipes, I recounted one of my favorite childhood bites, fried smelt.

Ingredients

Fried Smelt
  • 10 each, Whole Smelt
  • 2 quarts, Iced Water
  • Juice of 1 lemon
  • 2 tsp, Kosher Salt
  • 2 cups, AP Flour
  • 1 cup, Rice Flour
  • 1 tbsp Corn Starch
  • 1 tsp, Kosher Salt
  • 2 each, Whole Eggs
  • 2 cups, Frying Oil
Garnishes
  • Chrouk Metae Fermented Chili Paste (or sub Sambal Olek)
  • Scallion Tops
  • Sliced Serranos Slivers
  • 1/4 cup, small diced red onion
Pickled Daikon and Carrots
  • 1 cup, Shredded Carrots
  • 1/2 cup, Shredded Daikon
  • 1/4 tsp, Salt
  • 1/2 tsp, organic sugar (or 1/4 tsp stevia)
  • 1 cup, Rice Vinegar
  • 2 cups, Water
  • 2 cloves, Garlic
  • 1 sliver, Ginger
  • 1/2 each, Jalapeno

Instructions

Scale the fish
  1. Rinse the fish under fresh, cold running water to loosen the scales.
  2. Pinch the fish firmly by the tail. 
  3. Use the back of a knife to start scraping away the scales; moving from the tail to the head.
  4. Rinse the fish under running water to remove any remaining scales.
  5. Turn the fish over and repeat on the other side.
  6. Check to make sure that all of the scales have been removed by running a finger against the grain of the fish. 
Gut the Fish
  1. Place the fish in one hand.
  2. With a pair of scissors, make an incision starting from the anus of the fish and continue that cutting until you split the jaw. 
  3. Pull out the internal organs with your hands. 
  4. Rinse the inside cavity of the fish under running water, until water runs clear.
  5. Removed the spine of the fish. 
  6. With a pair of fish pliers, remove any remaining fish pine bones. 
Brine the Fish
  1. In a large bowl, add 2 quarts of iced, the juice of 1 lemon, and 2 tsp of Kosher Salt
  2. Add the deboned and gutted fish to the saltwater brine. 
  3. Brine the fish for 15 minutes. 
  4. Take the fish out of the saltwater brine. And place or pan lined with paper towels to remove excess water. 
Dredge the Fish
  1. In a wide, shallow bowl add 2 cups of AP Flour, 1 cup of Rice Flour, 1 tbsp of Corn Starch, and 1 of Kosher Salt.
  2. Mix the dredge mixture thoroughly with a fork, or whisk.
  3. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter to set aside.
Fry the Fish
  1. Preheat a large frying pan on medium heat for 1 minute
  2. Add 1/4 cup of frying oil, per 5 filets. [do not overcrowd your pan + plus add more oil every time fish is rotated out of the pan]
  3. Gently lay 1 fish in pan, skin side down first. Make sure to tilt the pan away from you [allows for the oil to splash away from your body to prevent burns]
  4. Continue to pan fry on medium heat, until browned on the first side, 4 to 5 minutes.
  5. With a spatula, carefully turn the fish over carefully. 
  6. Continue to fry another side until it is crisp and golden brown, 4 to 5 minutes more.
  7. Transfer to a serving plate lined with paper towels, to remove excess grease.
  8. Gently seasons with salt and pepper on both sides of fish
Pickled Daikon
  1. 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]
  2. Bring the pot to a simmer
  3. Take the pot off the heat
  4. Add cut carrots and daikon
  5. Submerge carrots and daikon (under pickling liquid) with a small plate
  6. Allow carrots and daikon to steep for at least 15 minutes at room temperature.
  7. Store carrots and daikon in pickling liquid and use as needed.
Assemble
  1. On a large entree plate, gently transfer 2 filets of fried smelt. 
  2. With a tasting spoon, randomly dollop the fermented chili paste on the plate. 
  3. Scatter the pickled daikon and carrots.
  4. Garnish with a few slivers of serrano and scallion tops.
  5. Sparring, garnish the dish with 1/2 tsp of small diced red onion.

Notes:

“Eating small fish, or "forage fish," like anchovies, sardines, herring and mackerel, will not only help curb the overfishing of popular large fish, but it can be totally delicious. Many people simply haven't had enough exposure to these kinds of small fish, and what exposure they may have had might be misleading.” 


 -Huff Post [https://www.huffpost.com/entry/anchovies-and-sardines-recipes_n_6933790]

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cheftu.com/recipes/friedsmelt
fish, fried, seafood, sustainable, forage fish, fish sauce, umami, sushi, healthy
seafood
Vietnamese
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Shrimp Udon

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Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

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Unagi Kabayaki

Unagi Kabayaki

Considering that Eel is a (juicy, firm, and white-flesh) fish, it’s usually prepared in a soup or a braise. Grilling Eel adds a nice smokey element that makes it extremely umami. But no need to worry, I’ve provided a few traditional Japanese recipes from my friends at American Unagi.

Unlike any other, American Unagi eels are exclusively ethically sourced and sustainably raised in Maine. As a James Beard Smart Catch Leader, I highly recommend this product.

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bbq, yakatori, eel, fish sauce, caramel, smoked, grilled, asian bbq, vietnamese chef, umami, sushi, sashimi, japan
bbq
Japanese
Yield: 4
Author: Chef Tu David Phu
Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

Vietnam has a long romance with Eel. It’s a staple ingredient in Vietnamese Cuisine. And is found scattered across legendary Vietnamese dining Institutions. [I.E., Miến Lươn (Eel Glass Noodle Soup), Lươn Xào Sả Ớt (Lemongrass Curry Eel Stir Fry)]. Considering that Eel is a (juicy, firm, and white-flesh) fish, it’s usually prepared in a soup or a braise. My favorite Eel preparation is Cá Khô Lươn Nướng, a similar preparation to Unagi Kabayaki. However, instead of shoyu and sugar, artisanal 2-year aged @sonfishsauce caramel is used. And grilling it adds a nice smokey element that makes it extremely umami.
Prep time: 15 MinCook time: 20 MinInactive time: 15 MinTotal time: 50 Min

Ingredients

Fish Sauce Caramel

Instructions

Unagi [Eel]
  1. 1 lb., Thawed Butterflied American Unagi
Fish Sauce Caramel
  1. In a heavy-bottomed medium saucepan, add 1/2 cup of coconut sugar and 1/4 cup of water.
  2. Bring saucepan to a boil.
  3. Allow it to boil, undisturbed on low heat until a deep amber caramel color forms, about 20 minutes.
  4. Take the pan off the heat.
  5. Gradually whisk in 1 cup of Fish Sauce
  6. Put the saucepan back on medium heat.
  7. Gradually whisk in 1/4 cup of water
  8. Add 1 tbsp of minced ginger, 1 tbsp of Rice Vinegar, and 1 tsp of coarsely cracked black pepper
  9. Bring the saucepan to a simmer.
  10. Take the pan off the heat. And allow cooling to ambient temperature.
Marinate Unagi [Eel] Skewers
  1. Cut the thawed Unagi into 2" square filets 
  2. Skewer the Unagi filets in between the flesh and skin 
  3. Dip the skewered Unagi into the Fish Sauce Caramel
  4. Drench the Fish Sauce Caramel on both sides of the filet. 
  5. Allow the Unagi Skewers to marinate in the Fish Sauce Carmel.
Grill Unagi Skewers
  1. On a preheated charcoal grill [450 F] grill the Unagi skewers for 2 minutes on each side.

Notes:

Frozen Butterflied Eel Filets $35

Use ‘UNAGICHEFTU’ for an additional 10% off at check out.

Free Shipping on orders over $100

  • Each fillet is 4-6oz.
  • Each Pack is 1 lb.
  • Each pack has 3-4 fillets.


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American Unagi Frozen Butterflied Fillets [1 lb. for $35]
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Funky Hot Chicken Sandwich [w/ Plenty & Primal Kitchen]

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CAN YOU TAKE THE HEAT?

This ‘Funky Hot Chicken’ sandwich is my southeast Asian [SEA] version of a ‘Hot Chicken’ sandwich.

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WILT NO MORE Plenty ‘ #plentyforall

Plenty’s greens will remain fresh in my fridge for at least a week! And the best part is you don’t have to wash it! How? Plenty uses innovative technology (vertical farming) to maximize the quality of its products. As a benefit, they are making high-quality, nutrient-dense foods more accessible to all of us.

 
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Eat like your life depends on it! -Primal Kitchen ‘Ranch Dressing’

Primal Kitchen empowers you to get the most flavor out of every bite with innovative products made with high-quality ingredients. You won’t find canola oil, soy, grains, gluten, refined sugars, or industrial seed oils in their products.

Funk Hot Chicken Sandwich

Funk Hot Chicken Sandwich

Yield: 4
Author: Chef Tu David Phu
Prep time: 15 MinCook time: 15 MinInactive time: 15 MinTotal time: 45 Min

Ingredients

Funky Hot Chicken Marinade
Garnishes

Instructions

Funky Hot Chicken
  1. Rinse your Boneless Chicken Thigh pieces (whole). Drain to remove excess water. Then lay Boneless Chicken Thigh pieces (whole) on a plate, lined with a paper towel, to absorb any residual water.
  2. In a medium-sized mixing bowl, add 2 lbs. of Boneless Chicken Thigh pieces (whole).
  3. To that bowl, add 2 tbsp of Minced Lemongrass, 1 tbsp of Minced Ginger, 1 tbsp of Coconut Sugar, and 2 tbsp of Son Fish Artisanal Sauce.
  4. Marinade for 15 minutes.
  5. Preheat the grill for medium-high about 350°F – 375°F.
  6. Cook the chicken over heat for 5 minutes on each side. Use the grill lid to cover the grill.
  7. Cook the chicken until the internal temp is 165°F.
  8. Allow the chicken to rest for at least 5 minutes before serving.
  9. Place grilled chicken in a clean, medium-sized mixing bowl with
  10. 3 tbsp of Samal Oelek. Mix thoroughly. Then serve.
Assembly
  1. The toasted bun is thick-sliced Brioche that was caramelized on both sides toasted with butter
  2. Grilled chicken thighs are marinated with fish sauce, lemongrass, ginger, and coconut sugar. Then tossed in Sambal Oelek.
  3. Primal Kitchen ‘Ranch Dressing’ is key to hold up to intense and complex flavors from the spiciness. And the best part is it's made with real ingredients.
  4. Plenty ‘Crispy Lettuce’ is a perfect texture to supplement the cooling ranch and spicy Sambal.
  5. Pickled Red Onion
  6. Bread and Butter Chips

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sandwiches
vietnamese, bbq
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Nước Mắm Gừng [Ginger Fish Sauce]

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Nước Mắm Gừng [Ginger Fish Sauce]
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Total time
15 Min

Nước Mắm Gừng [Ginger Fish Sauce]

Nước chấm is a common name for a variety of Vietnamese "dipping sauces" that is served as a staple condiment on Vietnamese dining tables. Flavor profile ranges from sweet, sour, salty, savory, and/or spicy sauce.Nước Mắm Gừng is a derivative of Nước chấm with the addiition of ginger.

Ingredients

Instructions

  1. Mince ginger, garlic, and shallot
  2. In a food processor (or blender) add 1 cup Lemon Juice 2 tbsp Shallot, 2 tsp Garlic and2 tsp Ginger
  3. Transfer mixture to a separate bowl
  4. Then add 1/2 cup Son Fish Sauce, 1/2 cup Coconut Water, and 2 tsp of chrouk metae [fermented chili paste]
  5. Last, season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)

Recommended Products:

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Chrouk Meta [Cambodia Fermented Chili]

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TDP Enterprises, LLC
fish sauce, spicy, fermented, dressing, sauce,
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Did you make this recipe?
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Ginger Scallion Soba with Bacon

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