pork

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
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Cá Hấp Hành Gừng | Steamed Fish with Ginger & Scallion

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This recipe was made in partnership with

CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

Cá Hấp Hành Gừng | Steamed Fish with Ginger & Scallion Recipe
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
10 Min
Total time
40 Min

Cá Hấp Hành Gừng | Steamed Fish with Ginger & Scallion Recipe

Similar to cooking eggs, the mastery of a 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

Instructions

  1. Place the fish filets into a shallow, wide bowl.
  2. Season the fish filets with salt, pepper, and sesame oil on the flesh side.
  3. Garnish the fish filets with the sliced ginger matchsticks on the flesh side.
  4. In a medium mixing bowl, combine water, light soy sauce, dark soy sauce, and rice vinegar - honey is optional.
  5. Pour the soy sauce mixture over the fish.
  6. Bring the steamer/pot to a full boil.
  7. Place the fish into the steamer, skin side down - If you don't have a steamer, you can assemble a makeshift steamer that will work just as well. Use a large, wide and deep pan with a tight-fitting lid. Crumple a piece of foil into a coil. Then place it in the bottom of the pan. Fill the pan with 2-3 inches of water with a stalk of bruised lemongrass to perfume the steaming water.
  8. Steam the fish for 10 minutes. Or until the fish is flakey, a sign that the fish is cooked through.
  9. Remove the fish from the steamer, and make sure to protect your hands with a towel.
  10. Garnish the fish with sliced scallions, sliced carrots, and sliced red bell peppers.
  11. Heat a small saucepan with cooking oil over medium heat until it reaches 450 F. Or when small bubbles form when a wooden spoon is placed in the oil.
  12. Garnish the dish with hot oil.
  13. Serve with rice.
  14. Eat immediately.

Notes

Fish Health Benefits

Fish offer tons of omega-3 fatty acids and vitamins such as D and B2. Additionally, fish is a great source of minerals, such as iron, zinc, iodine, magnesium, calcium and phosphorus. And should be consumed at least once a week. 


The Myth of Frozen Asian Seafood

“Many believe that seafood loses much of its nutritional benefits when frozen. However, consumers should know that there are environmental impacts that stem from the “fresh is better” perspective. However, properly preserved frozen seafood is just as equal if not better to the quality, taste, and nutrients of fresh seafood. Additionally, a fish flown from coast to coast in the U.S. has a higher carbon footprint than frozen seafood items transported via container ships from Asia.”

-Corey Peet, Co-Founder of Postelsia


Frozen Seafood is Accessible

The technology used to freeze wild-caught seafood is better than ever. It maintains fish freshness, eliminating the need to expedite fresh fish to beat spoilage. Often, fish are shipped via flight, which translates into higher energy and fuel consumption, ultimately driving up the costs of seafood in our markets. However, when fish is flashed frozen, its freshness is retained and sent via container ships. The low energy costs of such shipping methods are dollars saved for your pocket. 

How to Thaw Seafood.

  1. Take the frozen fish packet and place it on a tray in the refrigerator. 
  2. Allow the fish to thaw overnight in the refrigerator. 
  3. It should take 6-8 hours to fully thaw. 
  4. Remove fish from the package. 

Note: DO NOT thaw by leaving out at room temperature. Or put under running water. It will destroy the quality of the fish. 



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Canh Củ Cải Trắng | Braised Daikon with Pork Ribs

TDP Enterprises, LLC
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Canh Củ Cải Trắng | Braised Daikon with Pork Ribs

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This recipe was made in partnership with

CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

Canh Củ Cải Trắng | Braised Daikon with Pork Ribs
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
35 Min
Total time
50 Min

Canh Củ Cải Trắng | Braised Daikon with Pork Ribs

Daikon is loaded with vitamin C, and amylase, a digestive enzyme. When daikon is paired with meat or fish, glutamic acid (an umami compound) in the daikon and Inosinic (the umami compound in the meat or fish) create an eruptive umami eating experience.

Ingredients

Instructions

Marinate the Pork Ribs
  1. Rince the pork ribs under running water, until the water runs clear.
  2. Drain the pork ribs in a colander to remove any excess water.
  3. Once the pork ribs a dry, place the pork ribs in a medium size mixing bowl.
  4. Season the pork ribs with 1 tbsp of fish sauce,⅛ tsp of ground black pepper, ¼ cup of minced shallot.
  5. Marinate the pork for 5 minutes.
  6. Set aside.
Make the Soup
  1. Preheat a medium-sized, thick bottom pot on medium-high heat for 2-3 minutes.
  2. Add 1 tbsp. vegetable oil in the pot.
  3. Once the oil starts to shimmer, gradually add the marinated pork ribs.
  4. Sear the pork ribs for 3-5 minutes on medium-high heat. Or until the pork ribs are brown on both sides.
  5. Then add the 4 cups of chicken stock.
  6. Bring the pot to a simmer.
  7. Add the dried shrimp and scallion segments to the soup.
  8. Add the veggies (carrots, daikon, and cauliflower)
  9. Season the soup with ½ tsp of Kosher salt.
  10. Bring the pot back to a simmer.
  11. Skim all the impurities that surface with a ladle.
  12. Simmer the pot for 15 minutes.
  13. Serve immediately.

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Canh Bí Đỏ (Kabocha Squash Soup)

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This recipe was made in partnership with

CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

Canh Bí Đỏ (Kabocha Squash Soup)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
1 Hour
Total time
1 H & 15 M

Canh Bí Đỏ (Kabocha Squash Soup)

This unassuming gem is the staple favorite in Thai Curries and Vegetable tempuras. Kabocha lovers are enamored by its sweet, earthy flesh; reminiscent of chestnuts. However, often described as ‘the birth child of a pumpkin and a sweet potato.’ And like their cousins, can be applied to a myriad of recipes and cooking techniques. But it is Canh Bí Đỏ (Kabocha Squash Soup) that my mother makes that is my favorite.

Ingredients

Soup
Pork Meatballs
Garnish

Instructions

Pork Meatballs
  1. In a medium-sized mixing bowl, add 1 lb. of ground pork.
  2. Then add 3 tbsp. of sliced green onions, 1 tbsp. of minced garlic, ½ sp. of Kosher salt, ½ tsp. of oyster sauce, ¼ tsp. of toasted sesame oil, and ¼ tsp. of ground black pepper.
  3. Mix the meat mixture until all the ingredients are incorporated.
  4. Continue to mix the mixture, until the meat mixture starts to pull away from the sides of the bowl. [5 minutes]
  5. Allow the mixture to marinate in the refrigerator. [15 minutes]
Make the Soup
  1. Preheat a large pot, thick bottom pot on high heat for 3 minutes.
  2. Add 2 tbsp. of cooking oil.
  3. Once the oil shimmers, add the kabocha squash chunks.
  4. Sauteed the squash for 1 minute on medium heat.
  5. Then add 2 quarts of chicken stock and 1 cup of sliced shiitakes.
  6. Bring the pot back up to a gentle simmer. Then turn the heat down to low.
Form the Meatballs (Quenelles)
  1. Dip two identical spoons into hot water - this helps to ‘release’ the quenelle from the spoon.
  2. Shake off the excess water and take a generous scoop of the meat mixture onto a spoon.
  3. Pass the mixture repeatedly between the spoons; turning and smoothing each side until a football-shaped meatball is formed.
  4. Gently dislodge the 'quenelle' into a gentle simmering broth.
  5. Cook until the quenelle floats. (30 minutes)
  6. Continue to allow the soup to gently simmer until the kabocha squash is fork-tender. (another 30 minutes)
Assemble
  1. Ladle the kabocha soup into a soup bowl
  2. Garnish with sliced green onions and picked cilantro leaves.

Notes

What is a quenelle? 

A quenelle is a cooking technique that uses two spoons to create a three-sided oval. In doing so, one can create meatballs without having to dirty their hands.


Note: this is a textbook technique found in French cooking basics courses. However, I was first introduced to this technique by my mother; as a way to keep my hands clean.


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Cơm Sườn Chiên (Fried Pork Chop & Pan Fried Rice)

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Cơm Sườn Chiên (Fried Pork Chop & Rice)
Yield 4
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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

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Soy Sauce Chicken [Si Yau Kai / See Yao Gai]

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Char Siu [Chinese BBQ Pork]

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Bún Nem Nướng [Rice Noodle Salad w/Vietnamese Sausage]

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Bún Nem Nướng (Vietnamese Sausage and Rice Noodle)
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Author Chef Tu David Phu
Prep time
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Cook time
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Inactive time
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Total time
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Bún Nem Nướng (Vietnamese Sausage and Rice Noodle)

Nem nướng, is Vietnamese pork sausage. It’s (often) formed into a meatball or patty. And often conformed around a sugar cane stick to be grilled. The cardinal rules making nem nướng are the following: -Don’t over-mix -Don’t under-mix -Make sure the ground meat is really cold -And the seasoning needs to be perfect -Understanding how fish sauce works as a seasoning And you know what’s the best part? If you make your nem nướng ahead of time, this can be an incredibly quick and delicious meal to put together for you and your family. Note: Ideally, it is served over rice noodles-which is very reminiscent of Bún chả.

Ingredients

Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
Nem Nướng
Rice Noodles
Pickled Carrots And Daikon
Scallion Oil
Garnishes

Instructions

Make 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.
Nem Nướng (Vietnamese Sausage)
  1. Ground pork needs to be refrigerated for at least 8 hours prior to use.
  2. Make a slurry with Son Fish Sauce and Nem Nuong Sausage Seasoning.
  3. In a mixing bowl, thoroughly mix ground pork with slurry for 10 minutes.
  4. Refrigerator meat mixture for at least 20 minutes, cover with plastic wrap
  5. Portion the meat mixture, and form 1 oz. patties
  6. Cook meat patties on a hot grill (or skillet), for 4-5 minutes on each side.
  7. All the meat patties to rest for 5 minutes prior to serving, to retain juices.
Cook 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 eating noodle]
  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 [1/4 tsp kosher salt, 1/2 tsp sugar, 1 cup rice cinegar, 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 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.
  8. Store carrots and daikon in pickling liquid and use as needed.
  9. In this recipe, we will use all the daikon and carrots we prepared
Make 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 heat.
Assemble
  1. In a large soup bowl, first, start with rice noodles
  2. Nestle the Meat Patties 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

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

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