Vietnamese Style Ceviche

Cá Tái Chanh Recipe

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.
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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)

Simply Foods Rice Paper

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https://cheftu.com/recipelibrary/cataichanh
TDP Enterprises, LLC
tartare, tartar, fish, ceviche, sushi, rice paper, seafood,
Appetizer, Salad
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.

Explore My Work

Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:

  • GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.

  • Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.

  • The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.

  • Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.