lemongrass

Thịt Heo Quay (Crispy Pork Belly)

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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

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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cheftu.com/recipelibrary/comsuonchein
TDP Enterprises, LLC
rice plate, rice, com tam, suon nuong suon, suon chein, pork, pork chop,
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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

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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

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 15 M

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

Whether you’re an adventurous eater (like myself) or prefer ‘safer’ foods, Lemongrass is one of those iconic ingredients that will lure anyone in with its intoxicating and floral, aromas. Or subtle numbing spice that makes any ingredient, paired with it, incredibly savory. And magically, having an ability to lighten (heaviness) that’s often associated with meats and fried foods. But eating lemongrass is not the issue. It’s knowing how to cook with it. That’s why I teamed up with Spice Tribe to source the best lemongrass to create my new line of All Purpose Lemongrass Seasoning. It was formulated to take out the complexity of cooking; remove the painful tasks of measuring spices; alleviate the pressure of stocking your pantry with the right spices. Instead, we’ve done the shopping, sourcing, and measuring for you. Just add a splash of fish sauce and brown sugar to the spice blend. Marinade your chicken for 30 minutes. That’s it.

Ingredients

Lemongrass Chicken
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
Vermicelli Rice Noodles
Vietnamese Pickles
Scallion Oil
Garnishes

Instructions

Lemongrass Chicken
  1. In a medium-sized mixing bowl, add the chicken, All-purpose Lemongrass Seasoning, and Son Fish Sauce.
  2. Mix thoroughly
  3. Allow the chicken to marinate for 30 minutes, covered at room temperature
  4. Bake the chicken (skin side up) at 375 F for 20 minutes or or until internal temperature is 165 F.
  5. Then broil in the oven to finish (1-2 minutes)
  6. All the Lemonrass Chicken to rest for 5 minutes priot to serving, to retain juices.
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.
Vermicelli Rice Noodles
  1. Put on a pot of boiling water
  2. Put noodles, stirring occasionally
  3. Cook noodles for 5-8 minutes. [check doneness by tasting a strand of noodles]
  4. Drain noodles in a colander
  5. Rinse to remove starch and cool down noodles
  6. Drain rice noodles in a colander for 5 minutes before serving
Vietnamese Pickles
  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.
Scallion Oil
  1. In a small saucepan, preheat oil [2 tbsp] on low for 1 minute
  2. Turn off heat
  3. Add 1 cup of sliced scallions
  4. Add a soft pinch of kosher salt
  5. Add fish sauce and rice vinegar
  6. Cook until tender. Turn off the heat.
Assemble
  1. In a large soup bowl, first, start with rice noodles
  2. Nestle the Lemongrass Chicken on the noodles
  3. Garnish with mint, cucumber, and pickled carrots
  4. Generously ladle the Nước Mắm Chấm in your bowl
  5. Finish with one spoon full of scallion oil

Recommended Products:

Chef Tu David Phu Spice Blend Kit
Son Fish Sauce
https://cheftu.com/recipelibrary/bunganuong
TDP Enterprises, LLC
noodles, rice, salad, lemongrass chicken, fish sauce, umami, roasted, grilled
dinner, lunch
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

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

Recommended Products:

Mekong Delta Spice Collection
Tiger Sa Tế
Son Fish Sauce

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cheftu.com/recipelibrary/bokho
TDP Enterprises, LLC
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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Lemongrass Turkey, Spatchcock [Gà Tây Nướng]

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Ginger Scallion Soba with Bacon

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This recipe was created in partnership with Sun Noodle

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CÀ RI GÀ [VIETNAMESE CHICKEN CURRY]

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