soup

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

in

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)

in

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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This recipe was made in celebration of Liberty Duck Farm’s 30th Anniversary

Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth generation duck farmer, in response to chefs’ demands for a larger, meatier, more flavorful duck. Our “Liberty Ducks” are a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. This results in a market age of about 9 weeks as opposed to six weeks for other commercially grown birds.

Sonoma County has the perfect climate for raising ducks in this style. Our temperate climate allows us to raise Liberty Ducks year-round, on straw litter, in an open environment with a minimum of intrusion. Liberty Ducks receive no antibiotics or hormones and are fed a diet that consists largely of corn and other grains. The combination of all these factors result in the best, most flavorful duck available in the country today.

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This recipe was created in partnership with Kitchen Table Advisors. And made possible by CCHP Health Plan.

 

Kitchen Table Advisors fuels the economic viability of small sustainable farms and ranches through practical business advising and relationship building.

 

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Phở Dặc Biệt
Yield 6
Author Chef Tu David Phu
Prep time
2 Hour
Cook time
7 Hour
Inactive time
4 Hour
Total time
13 Hour

Phở Dặc Biệt

Pho has quite a captivating story that entails colonialism, food rationing, & diaspora. If there’s any Vietnamese dish that tells the story of Vietnamese history in the last 100 years, without hesitation, it would be #pho.

Ingredients

Broth
Pho Noodles
Garnishes

Instructions

Parboil Bones and Meat
  1. Clean the brisket, beef neck bones, and beef tendon under cold running water for 10 minutes.
  2. In a large pot, fill it with 12 cups of filtered water. Add 3 tbsp., of Kosher salt
  3. Bring the pot to a simmer
  4. Add the brisket, beef neck bones, beef tripe, and beef tendon.
  5. Bring it back up to simmer and continue to cook for 10 minutes.
  6. Skim any foam that surfaces.
  7. Take the pot off the heat. Remove the bones and meat.
  8. Rinse the bones and meat under cold running water for 5 minutes.
  9. Strain the stock from the pot through a fine-mesh strainer.
  10. Save the beef stock.
Make the Broth
  1. Roast the aromatics by setting your oven on broil (low, preheated for 5 minutes).
  2. Slice ginger into 1” chunks, do not peel
  3. Slice onion into 1 “ chunks do not peel
  4. Separate garlic cloves, do not peel
  5. Place all aromatics in the oven to broil for 10 minutes.
  6. Place all roasted aromatics into a large stockpot
  7. Toast the spices in a small saucepan, place the cinnamon stick, star anise, clove, and fennel seeds
  8. Heat the saucepan over low heat for 3-4 minutes, continually moving the pan to prevent the spices from burning
  9. Add spices into a large stockpot with parboiled beef neck bones, beef brisket, and beef tendons.
  10. Add the 12 cups of beef stock along with the parboiled beef neck bones and beef brisket.
  11. Add 4 cups of beef bone broth (or water).
  12. Add 2 tbsp. of Kosher Salt and 1 tbsp. of Organic Sugar.
  13. Once the pot comes to a simmer, bring the heat down to a low-medium.
  14. Continue to simmer the pot for 6 hours, skimming frequently (every 15 minutes) to ensure a crystal clear broth; with a minimum of 7 hours total
  15. At the [4th hour mark], remove your beef tendons and beef brisket from the broth. Rinse the tendon and brisket under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours
  16. As you approach the [6th and last hour], add the beef tripe to the broth; season the pot with 4 tbsp of Son Fish Sauce, 2 tbsp. of Kosher Salt and 2 tbsp. of Organic Sugar; prepare the noodles, and also herbs for the table so you have everything ready.
  17. At the [7th hour] Add the beef balls. And remove the beef tripe from the broth. Rinse the beef tripe under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours.
  18. Continue to skim the broth to remove any impurities (grey foam and grease) that have surfaced by skimming.
  19. Continue to simmer the broth for an additional 30 minutes.
  20. Turn the heat to low, to keep the soup hot.
Slice Meats
  1. Slice the tendons 1/8" thick on its bias, with a sharp knife.
  2. Slice the beef tripe 1/8" thick on its bias, with a sharp knife.
  3. Slice the beef brisket 1/8" against the grain, with a sharp knife.
  4. Slice the beef balls into halves or quarters. (optional)
Cook the Noodles
  1. In a medium-size pot filled 75% with water and bring to a boil.
  2. Add the fresh pho noodles and blanch for 5-7 seconds in the boiling water.
  3. Remove the noodles from the pot with a strainer or colander.
  4. Immediately assemble pho noodles into your bowls. The longer the noodle sits, the stickier it will be.
Assemble
  1. In a large soup bowl, first, start with 4 oz. of blanched pho noodles in the bowl
  2. Garnish the bowl with sliced beef tendon, brisket, tripe, and beef balls.
  3. Ladle hot beef broth (10 oz.) into the bowl
  4. Garnish the bowl with sliced yellow onions, scallions, cilantro, and Thai basil.
  5. Serve immediately with Tiger Sa Tế, Son Fish Sauce, Hoisin and Sriracha as table condiments.

Notes

✨PHO HISTORY✨

————————————

[Pre-Occupation]

Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t until the 19th century [French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically in Hanoi.


[1900-1950s]

There are many contributing factors & theories. However, there was one main fact that gave birth to Beef Pho; Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, & the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.


Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts & cultural intersections, going into the 20th century, Pho would be an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.


[1950s-1975]

In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved to Chicken Pho.


[1980’s]

The International Vietnamese Diaspora community is a generation without. Their generation [birth years: 1950s-1980s] experience severe hunger. Thus, translating into their special relationship with food. In their new communities, they would attempt to assimilate. However, their memory taste of Pho remained. And it was in these expat Vietnamese communities that Beef Pho, once again, had its uprising.


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