stir fry

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.

Recommended Products:

8" Cake Tin
Bamboo Steam Basket
Artisanal Aged Son Fish Sauce

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https://cheftu.com/recipelibrary/chatrunghap
TDP Enterprises, LLC
egg, terrine, egg loaf, meat loaf, rice plate, mushrooms, wood ear, glass noodle, cellophane, farce, steamed eggs, mung bean noodles
lunch
Vietnamese
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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℉.

Recommended Products:

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snack, lunch, breakfast, dinner
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Bò Tái Chanh (Vietnamese Beef Carpaccio)

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This recipe was made in partnership with:

Seisuke works with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition making them perfect for both home and professional use.

Sujihiki Japanese Knife 240mm Live oak Lacquered Handle

Well known for his unique blade designs Yu Kurosaki is one of the youngest and most talented blacksmiths in Japan. Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back. High quality materials and age old forging techniques combine to create a knife with an extremely sharp edge that will hold up throughout use.

The Sparkle Series is a beautiful series of blades designed with a ""light"" motif of a hammered grain. Not only is the surface of the blade shiny and beautiful, but The sharpness of this knife is also preeminently good.

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Bò Tái Chanh (Vietnamese Beef Carpaccio)
Yield 4
Author Chef Tu David Phu

Bò Tái Chanh (Vietnamese Beef Carpaccio)

Did you know that there’s Vietnamese cuisine centered around drinking? It's a cuisine similar to Spanish Tapas, called "Nhậu." And like Spanish Tapas, it's filled with delicious bites, such as Bò Tái Chanh. Like carpaccio, the quality of this dish is measured in two things: [1] The perfect garnishes that provide a refreshing bite with incredible textures and bright flavors; [2] The ability to slice the beef thinly (I’ll be using my Yu Kurosaki Senko Sujihki from Seisuke Knife).

Ingredients

Nước Chấm (The Dressing)
Beef & Garnishes

Instructions

Make the Nước Chấm (The 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.
Assemble the Bò Tái Chanh
  1. Trim your piece of beef to remove all fat and gristle
  2. Use a long sharp knife to slice across the grain, thin as possible
  3. Line the slices of beef onto a piece of plastic wrap.
  4. Assemble the slices of beef in a single layer that measures 5 inches in diameter.
  5. Cover the sliced beef with another piece of plastic wrap.
  6. Use a rolling to gently tap the beef slices to tenderize the slices.
  7. Remove the top piece of plastic and invert the beef slices, so the remaining plastic side faces up on a large plate.
  8. Garnish the beef with scallions, mint, cilantro, fried garlic, and fried shallot.
  9. And last, dress the carpaccio with the 2 tbsp. of Nước Chấm. Serve with bánh tráng mè

Notes

How to make bánh tráng mè

https://www.youtube.com/watch?v=cIfbbL37pPo

Recommended Products:

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https://cheftu.com/recipelibrary/botaichanh
TDP Enterprises, LLC
tartare, beef, carpaccio, nhua, tapas, drinking, beer, wine, raw, fresh
snack, appetizer
Vietnamese
Did you make this recipe?
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Khổ Qua Xào [Stir Fried Bitter Melon]

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Khổ Qua Xào [Stir Fried Bitter Melon]
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
30 Min
Total time
1 Hour

Khổ Qua Xào [Stir Fried Bitter Melon]

I love Bitter Melon. Its distinct bitterness is associated with “cooling properties” that are found in alkaline foods. And is linked to lowering the body’s blood sugar levels. The quality of this dish is often measured by the mastery of an Asian matriarch; demonstrating the ability to gracefully balance bitter flavors.

Ingredients

Instructions

How to Pick Bitter Melon
  1. Look for a firm texture. It should be dense.
  2. Select Bitter Melon with longer grooves.
  3. Avoid large lumps. This means larger seeds. Large seeds mean a bigger cavity and less flesh.
  4. You’ll find some have many small lumps which indicate that bittermelon is more bitter.
  5. Avoid ripe Bitter Melon; skin is green with hints of yellow. This means it is extremely bitter.
Prepare the Bitter Melon
  1. Cut Bitter Melon lengthwise into 2" segments. And de-seed bittermelon with a handle of the spoon.
  2. Slice the Bitter Melon halves on a hard bias, 1/4 inch thick.
  3. Rinse bittermelon thoroughly.
  4. Soak bittermelon in acidulated water for at least 15 minutes [4 cups water; Juice of 1 lemon; 1 tbsp. of Kosher Salt ] to reduce bitterness
  5. Drain to remove water in a colander.
Stir Fry the Bitter Melon
  1. Preheat a large wok (or cast iron pot) on medium heat for 5 minutes
  2. Add the garlic, Thai Chili, and reconstituted shrimp
  3. Adjust the heat to high, cook for 2 minutes
  4. Then add the sliced Bitter Melon
  5. Cook the Bitter Melon until tender (15 minutes), again on high heat; continually stirring
  6. Season the pot with oyster sauce, kosher salt, organic sugar, and black pepper
Assemble
  1. Serve with rice on the side

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

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Char Siu Bao [Steamed BBQ Pork Buns]

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Char Siu [Chinese BBQ Pork]

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Shaking Beef [Bò Lúc Lắc]

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This recipe was made in partnership with:

Seisuke works with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition making them perfect for both home and professional use.

Jikko R2/SG2 Kiritsuke Gyuto Japanese Knife 230mm Magnolia Handle

Jikko's founder, Itaro Jikko started manufacturing cutlery more than 100 years ago as a sharpener. Once-in-a-lifetime encounter: "Think of it as a once-in-a-lifetime encounter and do our best for the other party" is their motto They value the teachings of the great Sakai man, Sen no Rikyu, and continue to make knives with a once-in-a-lifetime spirit. They are particular about finishing details such as the back and chin of the knife.

Shaking Beef [Bò Lúc Lắc]
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
45 Min
Inactive time
15 Min
Total time
1 H & 30 M

Shaking Beef [Bò Lúc Lắc]

Shaking Beef (Vietnamese: Bò Lúc Lắc, French: bœuf lôc lac) or beef lok lak (Khmer: ឡុកឡាក់សាច់គោ, lok lak sach kor) consists of marinated beef cubes seared in a wok. Seasonings are regional but often reflect the diasporas found in, and around the Mekong Delta. Mekong Delta is a river that runs through Western China, Myanmar, Laos, Thailand, and last Vietnam before ending its river’s journey in the South China Sea. And Historically, the Mekong Delta was the pinnacle of the east of the Silk Road. As a result, the abundance of foreign ingredients [Oyster Sauce, Soy Sauce, Ginger, Garlic, etc.] is reflected in Bò Lúc Lắc. There are many different variations of this dish, and of course, they vary by region. However, this is my favorite iteration of it. Bò Lúc Lắc is traditionally served with cucumber, lettuce, tomatoes, and red onion over rice. And reserved for the most celebratory occasions because, for the longest time, it was considered a luxury item; even a taboo in parts of its history.

Ingredients

Beef

Instructions

Marinade the Steak
  1. Cut the steak into 1/2" cubes. Trim the fat.
  2. Place the cubed steak into a large mixing bowl.
  3. Add 2 tbsp. of Oyster Sauce, 1/2 tsp. of Sesame Oil, 1 tsp. of Minced Garlic, 1/4 cup of Minced Scallion Bottoms (Whites), 2 tbsp. of Son Fish Sauce, 2 tbsp. of Palm Sugar (or Brown Sugar), 1 tbsp. of Hoisin, and 1/8 tsp. of Cracked Black Pepper to the mixing bowl of cubed steak.
  4. Use a spoon to thoroughly mix the beef with the marinade.
  5. Marinade the beef for 15 minutes.
  6. Preheat a large,thick-bottom frying pan (or wok), for 2-3 minutes on high.
  7. Add 2 tbsp. of Avocado oil to the frying pan.
  8. Once the oil starts to shimmer, tilt the pan away from your body to add the marinade beef.
  9. Sear the beef on all sides for 2 minutes, on high. 'Shake the pan' to move the beef around. *To prevent injury from shaking a hot frying pan wildly, please use a spoon instead*
  10. Then add the chunked bell peppers.
  11. Cook for another 2 minutes.
  12. Take off the heat.
  13. Serve immediately with a side of rice.

Notes

—Beef/Cattle History in Vietnam— 


[1900-1950s]

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 and their palates for beef. However, local bovine only consisted of water buffalo, which was not bred for consumption.


Naturally, the cattle would find its way to Hanoi’s food scene to be substituted for water buffalo in Pho. Beef Pho was an instant hit, popping up in all the major cities in Vietnam within a few decades. Bò Lúc Lắc was born in this generation. 


[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.


[1980s-Present]

The International Vietnamese Diaspora community [birth years:1950s-1980s] experienced severe hunger. In their new communities, they would celebrate their birthrights, by cooking with beef that was considered forbidden, in their homes; their restaurants; their community. And hopefully, next time you order [Beef Pho, or Bò Lúc Lắc] you’ll get a slightly deeper understanding of why it’s so delicious.

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cheftu.com/recipelibrary/boluclac
TDP Enterprises, LLC
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dinner, lunch
Vietnamese
Did you make this recipe?
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