umami

Lemongrass Turkey, Spatchcock [Gà Tây Nướng]

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Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]

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Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]
Yield
4
Author
Prep time
15 Min
Cook time
30 Min
Inactive time
15 Min
Total time
1 Hour

Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]

Similar to cooking eggs, the mastery of 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

Confit Salmon
  • 1 lb., Alaskan Wild King Salmon
  • 2 tbsp., Kosher Salt 
  • 2 tbsp., Organic Sugar 
  • 1/2 each, Orange Peel
  • 1/2 each, Lemon Peel
  • 2 oz., Thinly Sliced Ginger (coin-sized)
  • 4 cloves, Peeled Garlic (crushed)
  • 2 cups, Corto Extra Virgin Olive Oil [or 500 ml.]
  • 8 springs, Cilantro
Cooking Equipment
Fish Butchery
Ginger Scallion Sauce

Instructions

Portion Salmon
  1. Trim away the belly fat. This section of the fish tends to be very thin. Thus it will overcook.  Set it aside to pan fry in a skillet to make Salmon bacon
  2. Skin the filet. Place fish filet firmly in your dominant hand. Make an incision at the tail end of the filet. With your other hand, use your fingertips to pin down the incision onto the cutting board. Place the fish filet knife in the incision and run the knife upward to the skin of the filet to remove the skin. Set skin aside to render crispy as a garnish.
  3. Remove the fish bones with fish tweezers. With the back of your knife, run the knife from the tail of the filet, toward the head.- that should scrap the hidden pin bones to the surface. Once the pin bones surface from the flesh, use fish tweezers to remove the pin bones. 
  4. Split the filet lengthwise, down the natural seam.
  5. Portion the Salmon into 2" filets, 4 oz. each filet, 4 portions total.
Confit Salmon
  1. Lightly cure the salmon by lightly seasoning the salmon filets with 1 tbsp. of Kosher Salt and 1 tbsp of Organic Sugar. 
  2. Cure the fish for 10 minutes. 
  3. In a medium-sized pot, add: salmon filets, 2 cups extra virgin olive oil, 2 oz. sliced ginger, 4 crushed garlic cloves, lemon and orange peels. 
  4. Add a thermometer into the fry pan. Make sure the probe is submerged underneath the oil.
  5. Set the pot on low heat. 
  6. Continue to keep the pot on low heat until the oil reaches 135 F. [make sure to gently shake the pan to even distribute the temperature of the oil]
  7. Once the oil reaches 135 F., immediately take the pot off the heat. 
  8. Allow the salmon filets to infuse in the warm oil for 30 minutes. It will continue to cook. [salmon filets can be stored on oil for 24 hours, refrigerated]
  9. Use a spatula to gently remove the salmon. It will be very delicate. 
  10. Place the salmon on a paper towel to remove excess oil. 
  11. Drain the confit oil. Pour confit oil into a jar. 
  12. Keep oil refrigerated to be reused as confit oil.
Render Salmon Skin
  1. In a cold, nonstick fry pan place the salmon skin, skin-side down.
  2. Turn the heat on low.
  3. Render the salmon skin continuously on low heat. Or until the skin gets crispy. (20 minutes)
  4. Lightly season with salt.
Salmon Bacon
  1. Lightly cure the salmon belly by lightly seasoning the salmon filets with 1 tsp. of Kosher Salt and 1 tsp of Organic Sugar.
  2. Cure the fish for 10 minutes.
  3. In a cold, nonstick fry pan place the salmon belly, skin-side down.
  4. Turn the heat on low.
  5. Render the salmon belly continuously on low heat. Or until the skin gets crispy. (20 minutes)
  6. Flip the salmon over and cook for another 5 minutes on low heat.
Ginger Scallion Sauce
  1. Use this recipe [addition of bacon is optional]
Assemble
  1. In a shallow bowl, gently lay the confit salmon in the middle
  2. Spoon 2 tbsp of ginger scallion sauce over the salmon. 
  3. Garnish the salmon with salmon bacon and crispy salmon skin. 
  4. Garnish the bowl with cilantro sprigs.

Notes:

This dish was inspired by a traditional Vietnamese recipe called, "Cá Hấp Hành Gừng." [Steamed Fish with Ginger Scallion]. But instead of steaming the fish, I poached it in olive oil; it allows for a more delicate, succulent fish. 


Note: Oil is not needed when frying salmon belly or crisping salmon skin. Salmon skin has a alot of natural fat. Thus, naturally greases a pan with fish fat.

Recommended Products:

Hestancue Smart Induction and Probe
Fish Bone Pliers
Corto Olive Oil

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fish, confit, salmon, ginger, scallion, fish sauce, seafood, ocean, olive oil, hestan, cue
Dinner
Vietnamese
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Hoisin Sauce

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Hoisin Sauce

Hoisin Sauce

Yield
4
Author
Chef Tu David Phu
Prep time
10 Min
Total time
10 Min
Hoisin sauce is a savory-sweet dipping sauce commonly used in Vietnamese Pho. It can also be found in Cantonese cuisine as a glaze for meat, or an addition to stir fry.

Ingredients

  • 1/4 cup,red miso (make sure sodium is below 10%)
  • 1/2 cup, peanut butter (Smooth)_
  • 2 cloves, fresh garlic (Peeled)
  • 1 teaspoon, peeled ginger (Minced)
  • 2 tablespoons, rice vinegar (Unseasoned)
  • 2 tablespoons, coconut oil (Organic)
  • 1 tablespoon, shoyu (Organic)
  • 3 tablespoons, sugar (Organic)

Instructions

  1. In a large Vita-Prep blender, add all the ingredients
  2. Pulse for 15 seconds
  3. Blend on high until smooth (add a few drops of water, if needed)
  4. Remove the puree from the blender, store in an 8 oz. mason jar.
  5. Keep refrigerated. Shelf life is 5 days.

Notes:

This recipe is traditionally made with red fermented soy bean curds. They are impossible to source. Red miso is decent alternative. Make sure to source a high quality red miso, lower qualities tend to be very high in sodium.

Recommended Products:

Azuki Red Miso
cheftu.com/recipes/hoisin
TDP Enterprises, LLC
fermented, ferment, soy sauce, pho, hoisin, dipping, dip, marinate, marinade, stir fry
sauce
Vietnamese
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Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

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Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce
Yield 4
Author Chef Tu David Phu
Prep time
11 Min
Total time
11 Min

Mỡ Hành Gừng | Ginger, Scallion, Bacon Sauce

The taste of this sauce is foolproof because of its cornucopia of umami flavors; fish sauce, bacon, lemongrass, ginger, and scallion. Traditionally, it is paired with Chicken Pho and Hainam Chicken. But can be topping for almost any dish. Specifically, it's a great adittion to any stir-fry, soups, steak, fish, or noodle dish.

Ingredients

Instructions

  1. Add cooking oil to a saucepan. And heat the pan to 350 F. or 30 seconds
  2. Add the minced Chinese sausage to the pan and render the bacon until light golden brown
  3. Add fish sauce, rice vinegar, kosher salt, and organic sugar to the saucepan.
  4. Add sliced scallions to the saucepan and cook for 1 minute on low heat.
  5. Take the saucepan off the heat

Notes

Note: Traditionally, my family recipe for this sauce would call for the use of fresh, rendered bacon fat. However, I did have Lap Xuong (Chinese sausage). In my spirit to be resourceful, I made the subsititution. And will start a new tradition in my family to make it this way becuase it's insanely delicious.

Recommended Products:

Aged Son Fish Sauce

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Nước Tương Chấm (Peanut Dipping Sauce)

Hoisin Sauce

https://cheftu.com/recipelibrary/gingerscallionsauce
sauce, mother sauce, ginger, scallion, bacon, lap xuong,
sauce
Vietnamese
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Mì Vịt Tiềm [Saigon-style Duck Egg Noodle]

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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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Ginger Scallion Soba with Bacon

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This recipe was created in partnership with Sun Noodle

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Fresh Nihon Soba (Buckwheat Noodles)

Available at the following markets

[click below on the images for the associating store locator]

Phở Dặc Biệt Recipe

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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.


Recommended Products:

Son Fish Sauce
Mekong Delta Spice Collection
Tiger Sa Tế

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https://cheftu.com/recipelibrary/phodacbiet
TDP Enterprises, LLC
beef, pho, noodles, soup
lunch, dinner, breakfast
Vietnamese
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