rice

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

Vietnamese Style Ceviche | Cá Tái Chanh

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This recipe was made in partnership with

Four Star Seafood been providing seafood and specialty products to some of the best restaurants in San Francisco since 2015. The founders started our careers in the kitchen, as chefs. After traveling to coastal towns around the world, they became frustrated to return home to seafood that was less sweet and less pristine, despite our location right on the Pacific Coast. They wanted to do things a little differently and started Four Star Seafood.

Vietnamese Style Ceviche | Cá Tái Chanh
Yield 4
Author Chef Tu David Phu
Prep time
20 Min
Inactive time
20 Min
Total time
40 Min

Vietnamese Style Ceviche | Cá Tái Chanh

My parents were pescatarians up until the age of 19 or 20; until they immigrated to the United States. Before that, our family, both maternal and paternal, thrived in a coastal community for generations as free divers. Specifically on Phu Quoc, a South Vietnamese Island. Naturally, fish is often the prize ingredient of heritage dishes in our region; Cá Tái Chanh is one of those staple dishes. If you like ceviche or poke, you'll love this recipe.

Ingredients

Ingredients
Garnish

Instructions

Marinte The Fish
  1. Place a medium-sized stainless steel bowl in the refrigerator for 30 minutes to keep cold.
  2. In the chilled stainless steel bowl, add 1 lb. of the diced Wild Aomori Yellowtail, 1 tsp. of Lemon Juice, 1 tsp. of Rice Vinegar, 1 tsp. of Minced Ginger, 1 tbsp. of Son Fish Sauce, 1/4 tsp. of Organic Sugar, 1/4 cup of Sliced Scallions, 1 tsp. of Small Diced Serrano, and a pinch of Kosher Salt.
  3. Mix gently to incorporate all the ingredients.
  4. Cover and refrigerate for about 20 minutes.
  5. Take the mixture out of the refrigerator, remove the cover and add 1/8 tsp. of Sesame Oil, and 1 tbsp. of Sesame Seeds.
  6. Mix gently to incorporate all the ingredients.
Serve
  1. Just before serving, stir in the garnishes [mint, dill, cilantro, chive] gently.
  2. For serving, set out the Cá Tái Chanh mixture onto a large plate off-center.
  3. Place the Grilled Rice Paper adjacent to the Cá Tái Chanh.
  4. Serve and eat immediately.

Notes

Grilled Rice Paper

  1. Place a piece of dried rice paper over an open flame, dragging it back and forth (1-2 minutes) until the rice paper puffs into a chip.
  2. Repeat on the other side.

Recommended Products:

Aged Son Fish Sauce
Farmed Kampachi from Panama (Sushi-grade)

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tartare, tartar, fish, ceviche, sushi, rice paper, seafood,
Appetizer, Salad
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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #

Fried Sa-Orm ស្អំ with Eggs

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Sa-orm [Sa-om/Cha-om/Ch-om] is a perennial shrub with spruce-like leaves that grows wild in Southeast Asia, ranging from Sri Lanka to Malaysia. It is a highly sought-after herb that grows wild, and is comparable to chanterelles in western culture. Like chanterelles, Sa-orm imparts a delicious, culturally unique flavor like no other ingredient. Specifically, I’ve found Sa-orm to be extremely umami, with  ‘meaty’ qualities, even though it is an herb; it’s smokey, with an essence of bacon. 

As delectable as Sa-orm is, it’s rarely found on restaurant menus in Cambodia. But it can almost always be found as a part of a Khmer home-cooked meal for breakfast, lunch, or dinner. 

But for the Khmer Chef (Nite Yun) of the nationally acclaimed Nyumbai, Sa-orm is more than just a herb. Sa-orm’s flavor profile is symbolic of Khmer heritage and birthright. 

This exists because of the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, an organization that supports socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

As a result, farmed Fresno Sa-orm can be found in Khmer markets as far north as Seattle and as far south as Long Beach, helping the Khmer diasporic community feel a little more Khmer.

This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Fried Sa-Orm ស្អំ with Eggs
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Fried Sa-Orm ស្អំ with Eggs

Sa-orm [Sa-om/Cha-om/Ch-om] is a perennial shrub with spruce-like leaves that grows wild in Southeast Asia, ranging from Sri Lanka to Malaysia. It is a highly sought-after herb that grows wild, and is comparable to chanterelles in western culture. Like chanterelles, Sa-orm imparts a delicious, culturally unique flavor like no other ingredient. Specifically, I’ve found Sa-orm to be extremely umami, with ‘meaty’ qualities, even though it is an herb; it’s smokey, with an essence of bacon.

Ingredients

Instructions

  1. Pick the Sa-orm leaves. (Note: Sa-orm leaves have prickly thorns, which takes a specific method to strip the edible leaves off. Start from the stems of each, then strip the leaves away from the plant in a fluid, quick motion, similar to destemming collard greens and kale.)
  2. In a medium-sized bowl, combine eggs, fish sauce, a pinch of fish sauce, and a pinch of black pepper.
  3. Whisk the egg mixture with a fork to thoroughly combine the ingredients. Set aside.
  4. Then preheat a large cast iron frying pan on medium-high heat for 3-5 minutes.
  5. Add the Sa-orm leaves and a pinch of salt.
  6. Cook the Sa-orm leaves on medium heat for 1 minute.
  7. Gently, pour the egg mixture into the frying pan on high heat.
  8. Fry the eggs until the bottom side for 2-3 minutes. Or until golden brown. (preferred style of eggs in Asia)
  9. Then gently flip the omelette over using a spatula.
  10. Repeat the process.
  11. Take the eggs out of the frying onto a plate lined with paper towels to remove any residual cooking oil.

Notes

Sa-orm leaves must be cooked to be palatable.

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Aged Son Fish Sauce

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https://cheftu.com/recipelibrary/friedsaorm
TDP Enterprises, LLC
saorm, saom, chaom, ch-om, Senegalia pennata, Acacia Pennata
lunch, breakfast, dinner
Cambodian, Khmer
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Cà Tím Hấp Mỡ Hành | Vietnamese Steamed Eggplant Recipe

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About the Recipe 

Don't like eggplant? It sounds like you haven't had it prepared correctly. Eggplant needs time. Be patient. If the eggplant is firm and spongy, it's undercooked. But if you cook it more, it will start to unlock its tender, luxurious and creamy secrets. And if anything Cà Tím Hấp Mỡ Hành ( or Vietnamese Steamed Eggplant) is my family recipe that does just that. And the best part I'll show you how to nail it every time.

Farmer Wisher Young’s Eggplant

But that’s just half of it. Equally important to the cooking technique are great ingredients to make a great meal. In search of the best eggplant, I journeyed to the Central Valley in California (also known as America's Farm belt) to connect with Wisher Young, a refugee Hmong farmer. Due to the Hmong’s involvement and alliance with the American CIA, many Hmong, including Wisher’s family were forced to flee their homes to avoid persecution, deemed as traitors by the Communist Regime led by Pathet Lao. After fleeing Laos, Wisher would spend some time in refugee camps in Thailand prior to his resettlement in America. Due to language barriers and the lack of professional skills upon his arrival in the United States, his opportunities were limited. 

However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER (Or ABIRC) in Fresno, Wisher was able to sustain a living for himself by farming specialty Asian crops such as Chinese eggplant. And it’s my conviction that he has the best eggplant in California. 

Eggplant Facts

Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. Additionally, it's incredibly high in ‘polyphenols,’ which may help cells do a better job of processing sugar if you have diabetes.

Chinese Eggplant Fact

They are the least bitter compared to other varieties. Along with thinner skin and a long, narrow shape. For the sweetest and creamiest eggplant, pick the firmest eggplant with no blemishes.

This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Cà Tím Hấp Mỡ Hành (Vietnamese Steamed Eggplant) Recipe
Yield 4
Author Chef Tu David Phu
Prep time
20 Min
Cook time
20 Min
Total time
40 Min

Cà Tím Hấp Mỡ Hành (Vietnamese Steamed Eggplant) Recipe

Don't like eggplant? It sounds like you haven't had it prepared correctly. Eggplant needs time. Be patient. If the eggplant is firm and spongy, it's undercooked. But if you cook it more, it will start to unlock its tender, luxurious and creamy secrets. And if anything Cà Tím Hấp Mỡ Hành ( or Vietnamese Steamed Eggplant) is my family recipe that does just that. And the best part I'll show you how to nail it every time.

Ingredients

Cà Tím Hấp (Steamed Eggplant)
Mỡ Hành (Scallion Oil)
Nước Chấm (Seasoned Fish Sauce)

Instructions

Cà Tím Hấp (Steamed Eggplant)
  1. Quarter the eggplant lengthwise.
  2. Use a fork (or skewer) to puncture holes in the quarter eggplant. This helps to break down and speed up the eggplant cooking process.
  3. Place the eggplant in a steamer basket.
  4. Set the basket in a pot filled with a few inches of water, below the eggplant.
  5. Heat the pot to a boil.
  6. Then cover the pot to steam for 20 minutes.
  7. Take the pot off heat.
  8. Set aside.
Mỡ Hành (Scallion Oil)
  1. Add cooking oil to a saucepan. And heat the pan to 350℉ for 30 seconds
  2. Add sliced scallions to the saucepan.
  3. Use a spoon to thoroughly incorporate the scallions with the heated oil.
  4. Take the saucepan off the heat.
Nước Chấm (Seasoned Fish Sauce)
  1. In a medium-sized mixing bowl add the minced shallot and garlic.
  2. Then add the fermented chili, lemon juice.
  3. Allow the mixture to macerate for 5 minutes.
  4. Then season the mixture with son fish sauce and organic sugar.
  5. Mix thoroughly until all the ingredients are incorporated.
  6. Gradually add coconut water to the mixture while simultaneously mixing.
Assemble
  1. In a medium-sized serving bowl, add ½ cup of steamed jasmine rice.
  2. Add the Cà Tím Hấp on top of the steamed rice.
  3. Garnish the eggplant with 2-3 heaping tablespoons of mỡ hành.
  4. And last, garnish the bowl with nước chấm, fried garlic and fried shallot.
  5. Serve and eat immediately.

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dinner, lunch
Vietnamese
Did you make this recipe?
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Khai Jiew w/ Prik Nam Pla | Thai Omelette w/ Chili Dipping Sauce

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About Chef Intu Kornnawong

Chef Intu Kornnawong’s innovative Isaan Thai-California cuisine is as much a destination as it is a delicious culinary experience. Hidden food memories turned into a career path that began when, as a child, Intu’s “dad made the best duck salad called Larb Ped and my mom made the most amazing Bangkok dish, Nam Prik.” And I am truly honored to have the blessing to call Chef Intu a friend. In support of ABRIC, and their efforts to support socially disadvantaged Southeast Asian Farmers in California’s Central Valley, Chef Intu is sharing with us two recipes that teach us about her Thai heritage and love for Thai (also known as ‘Birdseye’) chili; Khai Jiew (Thai Omelette); Prik Nam Pla (Thai Chili Fish Sauce). 

Khai Jiew is a traditional, breakfast comfort food, occasionally cooked by her parents. The smell of the crispy fried egg paired with the umami, spicy Prik Nam Pla over a bowl of steamed rice makes her feel at home when she feels homesick. “I was born in Thailand, and I need to eat Thai food at least once a week,” says Chef Intu. Naturally, I felt the pressure to get her the best ingredients I could find.

Farmer Nonglak Suksawat’s Thai Chilies

In search of the best chilies, I journeyed to Central Valley in California (also known as America's Farm belt) to connect with Nonglak Suksawat, a refugee Thai farmer. Nonglak was a Thai farmer who came to America in search of new opportunities for her and her family. She spent most of her professional career as a massage therapist but had to leave her practice due to the Covid 19 pandemic in 2020. However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, Nonglak is able to share her Southeast Asian heritage crops through the riches and lessons of her birthright. And truth be told, these are probably the best chilies we’ve ever had.

This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Khai Jiew (Thai Omelette)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
10 Min
Total time
25 Min

Khai Jiew (Thai Omelette)

Khai Jiew (ไข่เจียว) is a Thai-style omelette that is one of the most popular street foods in Thailand. It's eaten at all times of the day and evening. But most commonly consumed for breakfast. And is the ultimate Thai comfort food with rice.

Ingredients

Prik Nam Pla (Thai Chili Dipping Sauce)

Instructions

Khai Jiew (Thai Omelette)
  1. 4 each, Eggs (AA Large)
  2. 1 tbsp, Cooking Oil
  3. ½ tsp, Oyster Sauce
  4. 1 tsp, Fish Sauce (or Soy Sauce)
  5. ½ tsp, Organic Sugar
  6. 2 tsp, Lime Juice

Notes

About Chef Intu

Chef Intu Kornnawong’s innovative Isaan Thai-California cuisine is as much a destination as it is a delicious culinary experience. Hidden food memories turned into a career path that began when, as a child, Intu’s “dad made the best duck salad called Larb Ped and my mom made the most amazing Bangkok dish, Nam Prik.” And I am truly honored to have the blessing to call Chef Intu a friend. In support of ABRIC, and their efforts to support socially disadvantaged Southeast Asian Farmers in California’s Central Valley, Chef Intu is sharing with us two recipes that teaches us about her Thai heritage and love for Thai (also known as ‘Birdseye’) chili; Khai Jiew (Thai Omelette); Prik Nam Pla (Thai Chili Fish Sauce). 


Khai Jiew is traditional, breakfast comfort food, occasionally cooked by her parents. The smell of the crispy fried egg paired with the umami, spicy Prik Nam Pla over a bowl of steamed rice makes her feel at home when she feels homesick. “I was born in Thailand, and I need to eat Thai food at least once a week,” says Chef Intu. Naturally, I felt the pressure to get her the best ingredients I could find.


In search of the best chilies, I journeyed to Central Valley in California (also known as America's Farm belt) to connect with Nonglak Suksawat, a refugee Thai farmer. Nonglak was a Thai farmer who came to America in search of new opportunities for her and her family. She spent most of her professional career as a massage therapist but had to leave her practice due to the Covid 19 pandemic in 2020. However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, Nonglak is able to share her Southeast Asian heritage crops through the riches and lessons of her birthright. And truth be told, these are probably the best chilies we’ve ever had. 



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eggs, chili, thai chili, birdseye, birds eye, spicy, rice, egg, breakfast, street food, thai
breakfast
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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Chả Trứng Hấp | Vietnamese Egg Terrine

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This recipe is sponsored by:

There’s nothing an egg can’t crack. #CrackItWithAnEgg

Chả Trứng Hấp | Vietnamese Egg Terrine
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
45 Min
Total time
1 H & 15 M

Chả Trứng Hấp | Vietnamese Egg Terrine

Chả Trứng Hấp is a steamed egg terrine that is usually served with rice. It's usually cooked with ground pork, wood ear mushrooms, and mung bean noodles. The dish's iconic yellow top is made by brushing egg yolks on the top for the remaining five minutes of cooking.

Ingredients

Instructions

Make the Egg Terrine Mixture
  1. Coat the 8" pie tin with 1 tbsp. of cooking oil
  2. Set aside 6 egg yolks to glaze the egg terrine towards the end of the cooking process.
  3. Rehydrate the mung bean noodles in ambient water for 15 minutes. Then drain the water.
  4. In a large mixing bowl, combine all the remaining ingredients in a large mixing.
  5. Thoroughly incorporate the mixture for 5 minutes with your hands.
  6. Pour the egg and meat mixture into the pie tin.
Cook the Egg Terrine
  1. Nestle the bamboo steamer into a large wide pot.
  2. Fill the pot halfway with water.
  3. Bring the pot to a boil on medium heat. And refill as needed.
  4. Place the egg terrine tin into the steamer.
  5. Steam for 40 minutes. Or when the internal temperature of the egg terrine reaches 160 ℉.
  6. Whisk the egg yolks that were reserved earlier.
  7. Use a pastry brush to glaze the egg terrine with the egg yolks
  8. Steam the egg terrine for another 5 minutes.
  9. Remove the egg terrine from the steamer and let it sit for 20 minutes before cutting into it.
  10. Serve with a side of rice, banh mi pickles and sriracha.

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Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

The Perfect Egg Fried Rice

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This recipe is sponsored by:

There’s nothing an egg can’t crack. #CrackItWithAnEgg

The Perfect Egg Fried Rice
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
10 Min
Total time
40 Min

The Perfect Egg Fried Rice

This egg-fried rice recipe is my go-to dish to whip up for a midnight snack when I get a late-night craving. This is my favorite quick and easy way to prepare eggs.

Ingredients

Rice
Fried Rice

Instructions

How to Cook Rice
  1. In a fine-mesh strainer, rinse 2 cups of medium-grain rice until the water runs clear.
  2. Drain the rice to remove excess (and residual) water.
  3. Add the rice to a medium-sized pot.
  4. Add 2 ½ cups of water.
  5. Bring the pot to a full, hard boil.
  6. Reduce the heat to low.
  7. Cover the pot with a lid and simmer for 20 minutes.
  8. Remove from heat and let stand covered for 10 minutes.
  9. Fluff with a fork or rice paddle.
Fried Rice Method
  1. Add 2 egg yolks to 2 cups of cooked rice. Fluff it with a fork to ensure that the egg yolk is well incorporated with the rice.
  2. Preheat a large, Nonstick 10" Frying-Pan on medium heat for 30-60 seconds
  3. Add a few drops of water to the pan. If the drops evaporate upon contact with the pan, add 2 tbsp. of cooking oil to the pan.
  4. Add the whites from 2 large eggs to the pan. Scramble the egg whites for 3 minutes on high heat. [cook eggs 'well done']
  5. Add ½ tsp. of minced garlic, 2 tsp. of fish sauce (or soy sauce), and 1 tsp. of toasted sesame oil
  6. Stir fry for another 1-2 minutes on high heat.
  7. Add 1 tbsp. of sliced scallions.
  8. Stir fry for another 1-2 minutes on high heat.
  9. Add the cooked rice and egg yolk mixture. Saute for 3 minutes on high heat, or when the temperature of the rice mixture reaches 160℉. Continually stir the fried rice mixture to incorporate the eggs, rice, and alliums.
  10. Saute for 3-5 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy. Make sure to continuously stir the pot (with a non-metal spoon) to cook the mixture evenly.
  11. Season with a light pinch of kosher salt and ground black pepper (optional)
  12. Take Frying-Pan off the heat.
Assemble
  1. In an 8 oz. bowl add 1/2 cup of fried rice
  2. Garnish the bowl with sliced scallions

Notes

Disclaimer:

Eggs should be cooked until the center reaches 160℉.

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Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

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Mayak Eggs (Soft Boiled, Korean Marinated Eggs)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
2 Hour
Total time
2 H & 45 M

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

A Mayak egg is a soft-boiled Korean egg marinated in a combination of soy sauce, scallions, sesame seeds, Thai chili, and sugar (or another sweetener). The literal translation of 'Mayak Gyeran' means “drug egg” due to its delicious, addictive umami flavor.

Ingredients

Instructions

Soft Boil Eggs
  1. Allow eggs to sit at ambient temperature for 15 minutes before cooking.
  2. Bring a medium-sized pot of water to a boil.
  3. Add a pinch of salt. And a splash of vinegar.
  4. Gently lower the eggs into the water.
  5. Cook for 7 minutes.
  6. Remove the eggs from the pot and place them into an Ice bath.
  7. Crack the eggs and gently peel the eggs with a spoon.
Mayak Marinade
  1. In a small mixing bowl add 1 cup of Soy Sauce, 1/2 cup of water, and1/2 cup of Honey.
  2. Dissolve the honey into the marinade with a spoon.
  3. Then add 1 tbsp. of Minced Garlic, 1 cup of Sliced Green Onions, and 1 each of minced Jalapeno. and 1 tbsp. of Toasted Sesame Seeds
  4. Gently place the peeled, soft-boiled eggs into the marinade.
  5. Then cover the eggs with 12 leaves of Sliced Sesame Leaves.
  6. Allow the eggs to marinate for 2 hours (refrigerated) prior to serving.
Assemble
  1. In a small rice bowl, place 1/2 cup of cooked rice on the bottom of the bowl.
  2. Create a nest with the cooked rice.
  3. Gently nest a Mayak eggs onto the rice.
  4. Garnish the egg with the aromatics from the marinade.
  5. Use a sharp knife to cut the soft boil egg in half.
  6. Dress the rice with the Mayak Marinade.
  7. Then garnish the egg yolk with gochugaru.

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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)

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Ikura & Gold Don Buri

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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.

Ikura Rice Bowl (Golden Pearl Trout Caviar)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 15 M

Ikura Rice Bowl (Golden Pearl Trout Caviar)

This is my favorite way to eat rice; covered with Ikura (aka Pearl Trout Roe). Especially when it’s executed correctly, this dish results in beautiful alchemy of warm, fragrant rice; slightly chewy in texture, and perfectly seasoned with rice vinegar that is subtle sweet yet still savory; paired with the alluring saline, umami, and earthy flavors of delectable trout caviar. The addition of 24k gold makes this dish a little extra fancy, if you are trying to impress a guest. However, it's optional. *Disclaimer: this is not a traditional recipe.* Recipe li

Ingredients

Sushi Rice
Ikura Marinade
Garnishes

Instructions

Cook Sushi Rice
  1. Combine 2 cups of Kokuho Rose® and 2 1/2 cups water in a medium saucepan.
  2. Bring to a full hard boil.
  3. Reduce heat to low and simmer covered for 20 minutes.
  4. Remove from heat and let stand covered for 10 minutes.
  5. Fluff with fork or rice paddle.
  6. Remove rice from the pot, and place in a separate mixing bowl to season
Season Sushi Rice
  1. In a separate, small bowl combine 3 tbsp. of Rice Vinegar, 1 tbsp. of Organic Sugar, and 1/2 tsp. of Kosher Salt.
  2. Mix the vinegar solution until the sugar and salt is completely dissolved.
  3. Gradually add the vinegar solution to the cooked sushi rice, while (gently and thoroughly) fluffing the rice.
  4. Then season the rice with 2 tsp. of toasted sesame oil.
  5. Again, gently and thoroughly, fluff the rice.
  6. Divide the rice into 4 portions.
Season Ikura
  1. In a medium-sized mixing bowl, add 8 oz. of Ikura, 1/4 cup of small diced jalapeno, 2 tsp. of Organic Shoyu, 1/4 cup of Small Diced Jalapeno, 1/8 tsp. of Grated Ginger, and 1/4 tsp. of Fresh Lemon Juice.
  2. Gently fold the mixture with a spatula to incorporate the ingredients.
  3. Allow Ikura to marinate for 30 minutes.
  4. Drain the Ikura through a fine-mesh strainer prior to serving.
Assemble
  1. In a medium-sized rice bowl, gently pack the bowl with 1 portion of seasoned sushi rice.
  2. Gently spoon 4 oz. of the seasoned Ikura over the rice.
  3. Garnish the Ikura with toasted sesame seeds and sliced scallions.

Recommended Products:

Koda Farms Kokuho Rose Heirloom Japanese Style Rice
Gold Pearl Trout Caviar [8.8 oz Tin]
lio Jozo Artisan Japanese Rice Vinegar

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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

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Chef Tu David Phu Spice Blend Kit

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Cá Kho Tộ [w/ SakanaBlue Wild Aomori Yellowtail]

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Wild Aomori Yellowtail

FISH FACTS

The wild yellowtail amberjack population is considered to be high and stable with no overfishing currently occurring. 

Set net fishing methods have a low impact on the seafloor habitat and are not a concern for causing ecosystem impacts. This stationary gear type only makes contact with the seafloor with sandbags that are used to hold the nets in place. The set nets are used in a sandy/pebble habitat, which is not a major conservation concern.

Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]

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Farmed Aomori Steelhead Salmon

FISH HIGHLIGHTS

Consistently monitored water conditions to maintain the high water quality for fish health and minimal ecosystem impacts.

The farm has a proven track record of a low frequency of escapes.

Farming of steelhead trout begins in a flow-through system that is fed by fresh river water until juveniles are ready to move to marine net pens. 

Monitoring undertaken by the farm indicates that effluent and habitat concerns are minimal, and reports of disease occurrence and wildlife interaction are low.

Juveniles are 100% sourced from a biosecure hatchery, so there are no impacts on wild steelhead juvenile populations.

Improvement plans are in place to work towards less reliance on fishmeal in feed.

Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]

Pan-roasting is a PERFECT cooking technique for flat, wide, or thin filets of fish. If executed properly, it will result in a juiciest, succulent fish filet, with a golden crispy crust.  As fish cooks, its cell structure dissolves in heat; at lower temperatures than meats. Once the fish’s cell structure is completely dissolved, the natural juices of the fish will start to evaporate-resulting in dried, over-cooked fish. In conclusion, pan-roasting fish is the ideal cooking method for fish; crispy, golden crust as a result of intense heat, accompanied with diminutive cooking times to retain the fish’ natural juices.

Ingredients

Instructions

  1. Pat dry the fish filets with a paper towel; xcess moisture lowers the temperature of the oil and “causes the oil to burn.
  2. Lightly season the fish filets on both sides.
  3. Preheat a large castiron frying pan on medium high heat for 2 minutes.
  4. Add 3 tbsp., of Avocado Oil.
  5. Heat the oil in frying pan for 1 minute, or until the oil is glossy and shimmering.
  6. Tilt that pan away from your body. Then gentle lay the salmon filets, flesh-side down.
  7. Immediately add Minced Ginger, Minced Lemongrass, and 2 tbsp., of Unsalted Butter.
  8. Use a large spoon to baste/bathe the fish filets with the melted butter in the pan. Do this for 3-4 minutes.
  9. Gently flip the fish filets over with a spatula.
  10. Cook the fish for 1 minute.
  11. Take the fish out of the frying onto a plate lined with paper towels.
  12. Garnish the fish Sliced Chives and Toasted Sesame Seeds.
  13. Serve with starch and salad side.

Notes

—COOKING TIPS—

  • As a general rule of thumb, default to the ’80/20 rule’, [cook the fish on the initial side for 80% of the total cook time. Then finish cooking the other side for the remaining 20%]. 
  • Before cooking, make sure your filet is completely dry—inside and out— since excess moisture lowers the temperature of the oil and “causes the oil to become more agitated, which leads to burns
  • Once you pour oil into the pan, it should cover one-third of the thickness of the fish so the meat doesn’t absorb too much oil while frying.
  • Salmon & Steelhead is best-served medium-rare [120-125 F.] 

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FISH HIGHLIGHTS

The wild yellowtail amberjack population is considered to be high and stable with no overfishing currently occurring. 

Set net fishing methods have a low impact on the seafloor habitat and are not a concern for causing ecosystem impacts. This stationary gear type only makes contact with the seafloor with sandbags that are used to hold the nets in place. The set nets are used in a sandy/pebble habitat, which is not a major conservation concern.

Mapo Tofu Pudding

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Cá Kho Tộ [w/ SakanaBlue Farmed Kagoshima Yellowtail]

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Farmed Kagoshima Yellowtail

FISH FACTS

Kagoshima is in Southern Japan

Farmed Kagoshima Yellowtail has a good amount of fat. And is reminiscent (to me) of pork belly. You can braise, grill, and/or sear and it will result in a succulent, juicy, and tender piece of fish.

Their sustainability is far above average compared to conventional Yellow Tail Farms

This Farm operates beside an active volcano that erupts more than 100 times per day

How To Cook Rice

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Cơm Gà Hải Nam (Hainanese Chicken and Rice)

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This recipe was made in partnership with:

“We advance RACIAL JUSTICE, GENDER JUSTICE and CIVIC JUSTICE by applying an intersectional lens to all of our work and centering the priorities and needs of those most impacted by injustice.”

Make sure to register to vote, check your voter registration, and encourage your family and friends to vote too. Let’s reclaim our power, let’s reclaim our vote, the same way I’m reclaiming my culture through food

Cơm Gà Hải Nam (Hainanese Chicken and Rice)
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
30 Min
Total time
1 Hour

Cơm Gà Hải Nam (Hainanese Chicken and Rice)

Cơm Gà is a dish composed of poached chicken, seasoned rice, a spicy dipping sauce, and (usually) a cucumber garnish. The dish’s origin is from China’s largest Island, Hainan, in Southern China. And made popular by its influx of immigrants. Towards the turn of the 20th century, many Hainanese migrated to various mainland Southeast Asian (Vietnam, Laos, Malaysia, Thailand, Cambodia, and Myanmar) nations; one of them being my grandpa onto Phu Quoc Island, Vietnam. This is my family version. Nothing fussy. Just all-around comforting chicken and rice.

Ingredients

Poached Chicken
Seasoned Rice
Garnishes

Instructions

Sauces
  1. Nước Mắm Gừng [Ginger Fish Sauce]
Poach Heritage Chicken
  1. Skewer the chicken with a pair of wooden chopsticks. Make an incision that pierces between the thigh and tail; in the armpit, and underneath the wing (this makes for easy removal of the chicken when it's fully cooked)
  2. Add the chicken to a medium-size pot
  3. Fill the pot with 4 cups of Chicken Stock and 4 cups of filtered water.
  4. Add [fish sauce, sugar, and salt] to the pot.
  5. Bring to pot simmer. Then turn down to medium.
  6. Continue to cook at a soft simmer for 15 minutes
  7. Remove the chicken from the pot and place it into an ice bath for 10 minutes,
  8. Place the chicken back into the pot.
  9. Bring the pot back up to simmer.
  10. Continuously skim, reserve chicken fat
  11. Set the heat to medium. And continue to simmer for 35 minutes. Or until internal temperature reaches 165 °F (62.8 ºC) for 15 seconds. Check by probing the thickest part of the flesh, towards the bone.
  12. Remove the chicken from the broth and allow it to cool at ambient temperature for 30 minutes on a roasting rack.
Make the Chicken Rice
  1. In a medium-size pot, Rinse 2 cups of rice until the water runs clear [at least 3-4 times]
  2. Strain aromatics from the reserved chicken broth (and fat)
  3. Pour 3 cups of chicken broth and fat into the pot of rice
  4. Bring the pot to a simmer. Then immediately turn the heat down to low heat
  5. Stir the rice with a spoon and cover with a lid
  6. Cook the pot of rice on low heat for 15 minutes.
  7. Stir occasionally. Make sure to keep the lid on the pot
  8. After 15 minutes, take the pot off the heat, with the lid on
  9. Stir again, and let the rice sit off the heat for another 15 minutes.
  10. Stir again then serve.

Notes

Stirring prevents the rice from burning and allows for even heat distribution.

Recommended Products:

Lotus Foods Jasmine Rice
Son Artisanal Fish Sauce

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Cháo Cá [Vietnamese Fish Porridge]

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