pickles

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

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Củ Cải Chua Ngọt [Pickled Daikon and Carrots]
Yield
4
Author
Prep time
15 Min
Cook time
4 Min
Total time
19 Min

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]

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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

Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi
Yield 2
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

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
The Banh Mi Pickles

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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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
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Inactive time
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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