How To Order an Italian Espresso

in

This recipe was made partnership with:

Do you know how to order an Italian Espresso? No worries! Chef Viola Buitoni, a legendary Italian food expert, has given us a guide for 6 staple espressos.

Chef Viola Buitoni [ @violabuitoni ], Italian Food Culture Expert

http://www.violasitaly.com/

📍 San Francisco, CA

Chef Viola Buitoni is an Italian Food Culture expert that serves as an Italian Food Expert Advisor to San Francisco's Italian Consulate and The Italian Cultural Institute. She’s even been knighted by the President of the Italian Republic, exporting authentic Italian Food Culture to the United States.

Chef Viola was so gracious to invite into her home, indulge me with Italian espresso culture.

“This not a recipe, instead the nomenclature of espresso in Italian culture.” - Chef Viola.

And her guidance, she’s selected 6 espressos to highlight: Caffè, Lungo, Allungato, Americano, Macchiato, Doppio Macchiato, and Macchinatone.

To understand the nuanced differences, you can watch Chef Viola explain them in the video below. Or reference the guide included on this page.

Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi

in

made in partnership with:

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

Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi
Yield 2
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi

I'm sure you've had a banh mi, but have you had it with an Asian-style crispy fried egg? Asian-Style Fried Eggs are my go-to solution to hacking everyday meals. Specifically, it's (low-prep, and low-cost) and makes a perfect on-the-go Breakfast Banh Mi. How can you go wrong with an egg that is crispy around the edges; with an unadulterated creamy but runny yolk? Then placed in between a crumbly baguette; loaded Maggi, mayo, pate, and Vietnamese pickles; with an egg yolk that will ooze upon the first bite.

Ingredients

The Banh Mi
The Banh Mi Pickles

Instructions

How to Fry an "Asian-Style" Crispy Egg
  1. Heat the frying pan over medium-high heat until it the oil starts to shimmer.
  2. Once the oil is hot, crack an egg into the middle of the pan.
  3. Season the egg with a pinch of salt.
  4. Fry the egg until the egg forms a crispy golden edge
  5. Remove the egg from the wok.
  6. Drain the egg on a paper towel to remove any excess oil.
  7. Set aside on a plate.
Assemble
  1. Split open banh mi along the side. Make sure to leave a hinge that will allow you to butterfly the roll.
  2. Toast the banh mi roll for 5 minutes at 400 ℉
  3. Remove the la Mie (inner, white part) if the bread is dense. You need to remove it to make room for the sandwich garnishes. If you don't, all of your banh mi ingredients will ooze out. Leave la Mie on a sheet pan to make bread crumbs for another recipe.
  4. Smear 1 tbsp. of Kewpie mayo on one side, in the banh mi roll.
  5. Smear 2 oz. of Pâté de Campagne on the other side, in the banh mi roll.
  6. Place the fried egg on the mayo side.
  7. Season the egg with a pinch of ground black pepper and Maggi seasoning.
  8. Garnish the Pâté with cucumber, banh mi pickles, and cilantro sprigs.
  9. Serve the sandwich open-face.

Similar Recipes

Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)

The Perfect Egg Fried Rice

Thịt Kho Trứng (Braised Pork Belly & Eggs)

https://cheftu.com/recipelibrary/banhmitrung
TDP Enterprises, LLC
banh mi, crispy egg, fried egg, asian style egg, pate, pickles
lunch, snack, breakfast
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

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.


Recommended Products:

Son Fish Sauce

Similar Recipes

Stuffed Bitter Melon Soup (Canh Khổ Qua)

Gỏi Cuốn Tôm [Shrimp Summer Rolls]

https://cheftu.com/recipelibrary/canhbido
TDP Enterprises, LLC
pumpkin, fall, kaboach, squash, soup, stew, quenelle, pork, meatball
dinner
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Iced Matcha Lemonade Soda Recipe

in
Iced Matcha Lemonade
Yield 1
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Iced Matcha Lemonade

Interested in a natural way to guard yourself against the blazing sun this summer? Drink matcha! Coincidentally, matcha is the best (and highest) natural source of EGCG; a powerful plant compound found in matcha, that helps the skin become more resistant to UV’s from the Sun. And my favorite recipe to wash it down is Matcha Lemonade. The addition of carbonated water, and lemon makes this drink extremely refreshing!

Ingredients

Ingredients
Equipment

Instructions

Matcha
  1. In a small bowl add 1 tbsp., of matcha powder
  2. Add 4oz., of warm water
  3. Dissolve the matcha powder and water with the matcha whisk
Assemble the Matcha Lemonade
  1. Add 1 tbsp. of honey into the rock glass.
  2. Add 1 tbsp. of organic lemon juice.
  3. Use any aero latte to dissolve the honey into the lemon juice.
  4. Fill the glass with ice.
  5. Pour 4 oz. of carbonated water into the glass.
  6. Add the matcha mixture to the glass.
  7. Stir vigorously, before drinking

Recommended Products:

Ippodo Matcha
Aero Latte
Matcha Ceremony Kit

Similar Recipes

Coconut Matcha Latte

Cà Phê Matcha [Vietnamese Matcha Coffee]

Iced Honey Matcha Latte

https://cheftu.com/recipelibrary/matchalemonade
TDP Enterprises, LLC
drink, beverage, summer, matcha, soda, honey, tea, iced tea
beverage, tea
Japanese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Iced Honey Matcha Latte

in
Iced Honey Matcha
Yield 1
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Iced Honey Matcha

This is my absolute favorite way to enjoy matcha. It pairs extremely well with honey. And is extremely refreshing. I've found great joy in having a few times a week; to give myself a break from coffee.

Ingredients

Equipment

Instructions

Matcha
  1. In a small bowl add 1 tbsp., of matcha powder
  2. Add 4oz., of warm water
  3. Dissolve the matcha powder and water with the matcha whisk
Assemble the Honey Matcha Latte
  1. Add 1 tbsp., of honey into the rock glass.
  2. Add 1/4 cup of oat milk into the glass with honey
  3. Use any aero latte to dissolve the honey into the oat milk.
  4. Add ice to the glass
  5. Pour the matcha over the oat milk and honey mixture; into the glass
  6. Stir vigorously, before drinking

Recommended Products:

Aero Latte (Milk Frother)
Ippodo Matcha
Matcha Ceremony Kit

Similar Recipes

Cà Phê Matcha [Vietnamese Matcha Coffee]

Coconut Matcha Latte

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

Mì Xào Tỏi [Garlic Noodles]

in
Featured
1.png
2.png
5.png
Family Reunion Potluck Recipes Blog Graphic (2).png

Bò Tái Chanh (Vietnamese Beef Carpaccio)

in

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.

NAVIGATION
1.png
2.png
5.png
Family Reunion Potluck Recipes Blog Graphic (2).png
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:

Black Sesame Tapioca Crackers
Aged Son Fish Sauce
Seisuke Knife
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?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

in
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.

Similar Recipes

Soondubu Jjigae - Spicy Korean Seafood & Tofu Stew

How to Cook Rice (without a Rice Cooker)

Iced Matcha Lemonade

https://cheftu.com/recipelibrary/mayakeggs
TDP Enterprises, LLC
eggs, breakfast, soft boil, egg yolk, runny, egg, rice, mayak, korean
lunch, snack, breakfast
Korean
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Thịt Kho Trứng (Braised Pork Belly & Eggs)

in
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)

Similar Recipes

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

How to Cook Rice (without a Rice Cooker)

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

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

Soda Sữa Hột Gà (Vietnamese Egg Soda)

in

This recipe is sponsored by:

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

Soda Sữa Hột Gà (Vietnamese Egg Soda)
Yield 1
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Soda Sữa Hột Gà (Vietnamese Egg Soda)

You need to try Soda Sữa Hột Gà (Vietnamese Egg Soda). It's amazing! It has a striking resemblance to Eggnog. But it's better and lighter. Each sip tastes of softly sweetened custard, with a lingering fizz that tickles the tongue. Similar to Korea’s Yakult probiotic drink with Japan’s Ramune soft drink. I’ve added a dusting of cinnamon and a garnish of orange zest, to lighten and perfume the drink. And it’s delightful.

Ingredients

INGREDIENTS

Instructions

How to Pasteurized an Egg (for Egg Yolks)
  1. Place egg(s) in a small pot filled with water.
  2. Bring the water temperature up to [140-142℉] on low heat.
  3. Add the egg(s) to the pot.
  4. Cook the egg(s) for 3-4 minutes, maintaining a temperature of [140-142℉]
  5. Place the eggs in an ice bath for 3 minutes prior to use.
  6. Separate the whites from the yolks.
Assembly
  1. In an 8 oz. rock glass (chilled) add 1 pasteurized egg yolk.
  2. Then add 2 tbsp. of condensed milk
  3. Use a milk frother to incorporate the egg yolk and condensed milk mixture.
  4. Add 2 large, cocktail ice cubes into the glass.
  5. Fill the glass (slowly) with carbonated water.
  6. Garnish the glass with ⅛ tsp of ground cinnamon.
  7. Twist the orange peel over the cocktail to release its oils. Rub the peel around the rim of the glass and drop it into the drink

Recommended Products:

Zulay Milk Frother
Cocktail Ice Cube Tray

Similar Recipes

Iced Ube Mocha

Cà Phê Trung [Vietnamese Egg Coffee]

Bạc Xỉu [Saigon Style Coffee]

https://cheftu.com/recipelibrary/vietnameseeggsoda
TDP Enterprises, LLC
egg, soda, coffee, tea, vietnamese egg soda, soda sua, hot ga, chicken. mocktail, cocktail
Beverage, Coffee, Tea
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Ikura & Gold Don Buri

in

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

Similar Recipes

Cháo Cá [Vietnamese Fish Porridge]

Soondubu Jjigae - Spicy Korean Seafood & Tofu Stew

Cá Tái Chanh - Vietnamese Style Ceviche [w/ SakanaBlue Aomori Wild Yellowtail]

Vietnamese Cajun Seafood Stew

https://cheftu.com/recipelibrary/ikuraricebowl
TDP Enterprises, LLC
rice, caviar, eggs, sushi, fish, seafood
lunch, dinner, snack
Japanese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Cơm Sườn Chiên (Fried Pork Chop & Pan Fried Rice)

in

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

Recommended Products:

Son Fish Sauce
Chef Tu David Phu Spice Blend Kit

Similar Recipes

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

Khổ Qua Xào [Stir Fried Bitter Melon]

Rau Muống (Stir Fried Water Spinach)

cheftu.com/recipelibrary/comsuonchein
TDP Enterprises, LLC
rice plate, rice, com tam, suon nuong suon, suon chein, pork, pork chop,
dinner, lunch
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Bánh Tôm (Prawn Fritter)

in

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.

Nakiri is a Japanese term, meaning “greens cutter.” In the olden days of Japan, this knife was commonly found in household kitchens. To this day, it’s still held in high regard, especially by professionals.

The most striking feature of the nakiri is its rectangular profile, which of course has a function. The flat edge is suitable for repetitive chopping motions that will make full, parallel contact with the cutting board, providing a clean and consistent cutting rhythm as you work through those greens.

If your goal is to cut vegetables specifically, a nakiri is the more effective option. For the same reason you might buy running shoes if you plan on doing a lot of running, buying the right knife for the right cutting goal in mind will help you work more effectively.

Bánh Tôm (Prawn Fritter)
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
1 Hour
Inactive time
15 Min
Total time
1 H & 45 M

Bánh Tôm (Prawn Fritter)

Bánh Tôm (or Vietnamese Prawn Fritters) is an iconic, street food with roots in Ha Noi. As popular as these delicacies are, they are extremely difficult to make. However, the secret is in the ability to thinly cut the sweet potatoes to create a ‘basket’ to nestle the shrimp, when fried. And when done right the shrimp is butter (not dry); with a delightfully crunchy sweet potato basket; wrapped with lettuce and herbs. Then dunked in a spicy, saline, savory but sweet nước chấm.

Ingredients

Prawn Fritter
Garnishes
Nước Chấm (Dipping Sauce)

Instructions

Prepare the Batter
  1. In a medium-sized mixing bowl, add 1 cup of water, and 2 large eggs.
  2. Whisk to incorporate the egg and the water.
  3. Sift the dry ingredeints
  4. Gradually add 1/3 of the dry ingredients to the liquid.
  5. Whisk until smooth.
  6. Then add the remaining 2/3 of the dry ingredients into the batter.
  7. Whisk until smooth
  8. Add the Sweet Potato (cut into match sticks) into the batter.
Prepare the Shrimp (Prawn)
  1. Defrost prawns (if frozen) in your refrigerator
  2. Rinse prawns in ice-cold water to maintain their freshness
  3. Devein prawns by inserting a toothpick (or skewer) between shell segments; on the back of the shrimp. Gently pull up on the toothpick and lift out the vein. If vein breaks, repeat in several places. **This recipe is traditionally made with whole prawns; head-on and shell-on.**
  4. Keep the cleaned prawn in the refrigerator. Or in a metal bowl, lined with iced water.
Fry the Prawn Fritter
  1. In a cast-iron pot (cast iron braiser) preheat 3 cups of cooking oil to 325 F.
  2. Use a [wide-mouth, flat, soup ladle] and a [large serving spoon] to help you assemble the Prawn Fritters.
  3. Put 2 tbsp. of battered sweet potato into a greased [wide-mouth, flat, soup ladle].
  4. Place a cleaned prawn on top of the battered sweet potato.
  5. Drizzle 1 tbsp. of batter on top of the prawn.
  6. Press the prawn down firmly into the battered sweet potato.
  7. Gently, dislodge the prawn (using a large serving spoon) and the battered sweet potato (it should resemble a basket) into the fryer.
  8. Fry for 5 minutes on each side.
  9. Remove the prawn fritter from the oil and place it on a roasting rack to cool.
  10. Gently season the prawn fritters with kosher salt.
Make the Nước Chấm (Dipping Sauce)
  1. https://cheftu.com/recipelibrary/nuoccham
Assemble
  1. Garnish with lettuce and Vietnamese herbs
  2. Dip with Nuoc Cham

Similar Recipes

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

Gỏi Cuốn Tôm [Shrimp Summer Rolls]

https://cheftu.com/recipelibrary/banhtom
TDP Enterprises, LLC
shrimp, potato, sweet potato, yam, ha noi, street food, finger food, fish sauce, nuoc mam, fried
dinner, lunch
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

in

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

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

Gai Lan is unlike another vegetable; its stem is unctuous, tender, and sweet; Its spinach-like leaves, are reminiscent of broccoli with a minimal amount of bitterness. And to highlight these characteristics, the Gai Lan is blanched to create a bright, fresh, crispy (simultaneously tender) green. These flavors are perfectly balanced with a saline, earthy, and umami, seasoned oyster sauce.

Ingredients

Instructions

  1. Bring a large pot of water to a boil
  2. Submerge the Gai Lan in the boiling water
  3. Blanche the Gai Lan for 2 minutes
  4. Strain the Gai Lan immediately
  1. Preheat a small saucepan on low medium heat for 1 min
  2. Add 1 tbsp. of Cooking Oil and 1 tbsp. of Sesame Oil
  3. Add 2 tbsp., Sliced Ginger
  4. Saute for 1 minute.
  5. Add 3 tbsp. of Oyster Sauce, 1 tsp. of Minced Garlic, and 3 tbsp. of Water.
  6. Add 1 tbsp. of Sugar
  7. Mix thoroughly. Reduce for 1 minute.
  8. Take the sauce off heat.

Similar Recipes

Khổ Qua Xào [Stir Fried Bitter Melon]

Stuffed Bitter Melon Soup (Canh Khổ Qua)

Rau Muống (Stir Fried Water Spinach)

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

https://cheftu.com/recipelibrary/cailan
TDP Enterprises, LLC
vegetable, broccoli, broccolini, rapini, gai lan, cai lan, oyster sauce, steamed veggies
Vietnamese, Chinese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Gỏi Cuốn Cá Ngừ [Tuna Summer Rolls]

in

https://www.spencerbrownphoto.com/

https://www.spencerbrownphoto.com/

https://www.spencerbrownphoto.com/

https://www.spencerbrownphoto.com/

Bloodlinehttps://www.youtube.com/watch?v=mfICPRHfpS0BLOODLINE and the birth of a chef featuring Bay Area’s Tu David Phu | KQED Artsdata:image/jpeg;base64,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2021-04-21
Gỏi Cuốn [Tuna Summer Rolls]
Yield 4 (4 rolls)
Author Chef Tu David Phu
Prep time
30 Min
Cook time
15 Min
Total time
45 Min

Gỏi Cuốn [Tuna Summer Rolls]

Is it called a “Summer Roll” or a “Spring Roll”? The two terms are often conflated. But their origins (and meaning) are very different. Spring Rolls originated from China. Traditionally, they were made during the Lunar New Year, which is during the Chinese Spring season, hence the term “Spring Roll.” Furthermore, Spring Rolls are wrapped with a crisp, paper-thin wrapper. How does it differentiate from Egg Rolls? Egg Rolls are a result American-Chinese diaspora. [I.E., chop suey, sweet and sour pork, char siu, etc.] It’s a Spring Roll with the addition of egg into the (batter of dough) crisp, paper-thin wrapper. Summer Rolls are of Vietnamese origin. And to be eaten cold during the hot summer months in Vietnam. Specifically, Summer Rolls are wrapped with a thin rice paper wrapper.

Ingredients

Summer Roll
Nước Mắm Chấm Recipe [Seasoned Fish Sauce]
Pickled Carrots & Daikon
Garnishes

Instructions

Cook Rice Noodles
  1. Put on a pot of boiling water
  2. Put noodles, stirring occasionally
  3. Cook noodles for 5-8 minutes. [Check doneness by eating noodle]
  4. Drain noodles in a colander
  5. Rinse to remove starch and cool down noodles
Make Nước Mắm Chấm
  1. Place all ingredients into a blender and pulse into smooth.
  2. Pour into a bowl
Make Pickled Carrots and Daikon
  1. Cut Carrots and Daikon into 1/8" thick x 2-3" long
  2. In a medium-size pot, add [1/4 tsp Kosher Salt, 1/2 tsp Sugar, 1 cup Rice Vinegar, 2 cups of water, 2 cloves of Garlic, 1 sliver of Ginger, 1/2 each Jalapeno, 1/2 each sliced Red Onion ]
  3. Bring the pot to a simmer
  4. Take the pot off the heat
  5. Add cut Carrots and Daikon
  6. Submerge Carrots and Daikon (under pickling liquid) with a small plate
  7. Allow Carrots and Daikon to steep for at least 15 minutes at room temperature.
  8. Store Carrots and Daikon in pickling liquid and use as needed.
  9. In this recipe, we will use all the Daikon and Carrots we prepared.
How To Use Rice Paper
  1. Find a large tray that has *(at least) a 2” raised lip. The tray needs to be large enough to fit rice paper in its cavity.
  2. Fill the tray with cold water
  3. Submerge rice paper in the cold water for ½ second.
  4. Rice paper will immediately hydrate. As time progresses, the rice paper will begin to soften. You want to catch a sweet spot where the rice paper is still firm, and not too soft. As the rice paper gets softer, at some point the rice paper will be delicate to work with.
Summer Roll Assembly
  1. Take moistened rice paper and add ¼ cup of cooked rice noodles 1.5” from the bottom of your rice paper.
  2. Add 2-3 leaves of butter lettuce on top of rice noodles
  3. Fold 1” of the (left and right) sides of rice paper inward.
  4. Take the summer roll (with the ingredients) and do a quarter roll so that the ingredients are wrapped on all sides with rice paper. However, make sure that there is 2-3 inches of rice paper left to roll.
  5. Add 1 tbsp. of pickled carrots and daikons(make sure they are drained)
  6. Add 1 sprig of Cilantro
  7. Add 2-3 pieces of sliced Ahi Tuna
  8. Finish rolling the summer roll with the rest of the 2-3” of rice paper
  9. Garnish with Ikura and bloomed Chia seeds
Family-Style (optional)
  1. Personally, I prefer to have all the garnishes laid out for my guests. And encourage guests to make their own summer rolls. Also, It makes for a beautiful display and presentation.
  2. Lay Out: Basket for leafy greens, lettuces, and herbs.
  3. Lay Out: Bowl for pickled carrots
  4. Lay Out: Bowl and spoon for Nước Mắm Chấm

Notes

Recipe Back story:

My father was a fishmonger [as seen in my movie Bloodline']. As a bonus, he would bring home fish, specifically tuna. Inspired by his Japanese-American colleague's (in the fish industry) appetite for tuna and sushi, he started to experiment with Tuna recipes at home. Purely through being resourceful, we ate Tuna the best way we knew how; we made Tuna Summer Rolls.

Recommended Products:

Son Fish Sauce
Simply Foods Rice Paper
Tsar Nicoulai Pearl Trout Roe (Ikura)

Similar Recipes

Cơm Gà Hải Nam [Chicken Fat Rice]

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

Bún Nem Nướng [Rice Noodle Salad w/Vietnamese Sausage]

Goi Ga [Vietnamese Chicken Salad]

Nước Chấm [Vietnamese Seasoned Fish Sauce]

Cà Ri Gà [Vietnamese Chicken Curry]

Shrimp Udon

Mỡ Hành Gừng [Ginger, Scallion, Bacon Sauce]

Mì Xào Tỏi Vietnamese Garlic Noodles

Vietnamese Cajun Seafood Stew

Soondubu Jjigae - Spicy Korean Seafood & Tofu Stew

https://cheftu.com/recipelibrary/ahitunasummerroll
TDP Enterprises, LLC
summer roll, spring roll, seafood, fish, tuna
dumplings & rolls
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

in

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

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 15 M

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

Whether you’re an adventurous eater (like myself) or prefer ‘safer’ foods, Lemongrass is one of those iconic ingredients that will lure anyone in with its intoxicating and floral, aromas. Or subtle numbing spice that makes any ingredient, paired with it, incredibly savory. And magically, having an ability to lighten (heaviness) that’s often associated with meats and fried foods. But eating lemongrass is not the issue. It’s knowing how to cook with it. That’s why I teamed up with Spice Tribe to source the best lemongrass to create my new line of All Purpose Lemongrass Seasoning. It was formulated to take out the complexity of cooking; remove the painful tasks of measuring spices; alleviate the pressure of stocking your pantry with the right spices. Instead, we’ve done the shopping, sourcing, and measuring for you. Just add a splash of fish sauce and brown sugar to the spice blend. Marinade your chicken for 30 minutes. That’s it.

Ingredients

Lemongrass Chicken
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
Vermicelli Rice Noodles
Vietnamese Pickles
Scallion Oil
Garnishes

Instructions

Lemongrass Chicken
  1. In a medium-sized mixing bowl, add the chicken, All-purpose Lemongrass Seasoning, and Son Fish Sauce.
  2. Mix thoroughly
  3. Allow the chicken to marinate for 30 minutes, covered at room temperature
  4. Bake the chicken (skin side up) at 375 F for 20 minutes or or until internal temperature is 165 F.
  5. Then broil in the oven to finish (1-2 minutes)
  6. All the Lemonrass Chicken to rest for 5 minutes priot to serving, to retain juices.
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad 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.
Vermicelli Rice Noodles
  1. Put on a pot of boiling water
  2. Put noodles, stirring occasionally
  3. Cook noodles for 5-8 minutes. [check doneness by tasting a strand of noodles]
  4. Drain noodles in a colander
  5. Rinse to remove starch and cool down noodles
  6. Drain rice noodles in a colander for 5 minutes before serving
Vietnamese Pickles
  1. Cut carrots and daikon into 1/8" thick x 2-3" long
  2. In a medium-size pot, add kosher salt, organic sugar, rice vinegar, water, garlic, ginger, and jalapeno.
  3. Bring the pot to a simmer.
  4. Take the pot off the heat.
  5. Add cut carrots and daikon.
  6. Submerge carrots and daikon (under pickling liquid) with a small plate
  7. Allow carrots and daikon to steep for at least 15 minutes at room temperature.
Scallion Oil
  1. In a small saucepan, preheat oil [2 tbsp] on low for 1 minute
  2. Turn off heat
  3. Add 1 cup of sliced scallions
  4. Add a soft pinch of kosher salt
  5. Add fish sauce and rice vinegar
  6. Cook until tender. Turn off the heat.
Assemble
  1. In a large soup bowl, first, start with rice noodles
  2. Nestle the Lemongrass Chicken on the noodles
  3. Garnish with mint, cucumber, and pickled carrots
  4. Generously ladle the Nước Mắm Chấm in your bowl
  5. Finish with one spoon full of scallion oil

Recommended Products:

Chef Tu David Phu Spice Blend Kit
Son Fish Sauce
https://cheftu.com/recipelibrary/bunganuong
TDP Enterprises, LLC
noodles, rice, salad, lemongrass chicken, fish sauce, umami, roasted, grilled
dinner, lunch
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Bò Kho [Vietnamese Beef Stew]

in

Nostalgia suggests to this serve stew over a steaming bowl of rice. Or with a crumbly baguette.  My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

Bò Kho [Vietnamese Beef Stew]
Yield 4-6
Author Chef Tu David Phu
Prep time
30 Min
Cook time
90 Min
Inactive time
45 Min
Total time
2 H & 45 M

Bò Kho [Vietnamese Beef Stew]

The humble Bò Kho is a meat representative of its cornucopia of ingredients, masterfully cooked. And the best part is, in the progressing days, it will continue to develop flavor as the aromatics (slowly) perfume and permeate the stew. Nostalgia suggests serving the stew over a steaming bowl of rice. Or with a crumbly baguette. My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

Ingredients

Instructions

Marinate the Beef
  1. Cube beef into 1” chunks [2 lbs.]
  2. Dust the beef chunks with AP Flour
  3. Preheat a large wok (or cast iron pot) on high heat for 2 minutes
  4. Add 1 tbsp., of Cooking Oil
  5. Once the oil shimmers, add the Beef Chunks
  6. Immediately, season the beef with 1 tsp., Kosher Salt
  7. Roast the beef chunks in the pot until it browns (4-5 minutes)
  8. Stir and mix.
  9. Add the all of the aromatics, spices, and vegetables
  10. Roast the vegetable mix in the pot until it browns (4-5 minutes)
  11. Stir and mix.
  12. Add coconut water.
  13. Season the stew with Son Fish Sauce, Tomato, and Tiger Sa Tế
  14. Bring the pot to a simmer.
  15. Simmer for 45 minutes.
Assemble
  1. In a large soup bowl, first, start with rice (egg or pho noodles) in a bowl
  2. Ladle the beef stew into the bowl
  3. Garnish with scallions and fresh chilies

Recommended Products:

Mekong Delta Spice Collection
Tiger Sa Tế
Son Fish Sauce

Similar Recipes

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

Rau Muống (Stir Fried Water Spinach)

Shaking Beef [Bò Lúc Lắc]

Gỏi Cuốn Tôm [Shrimp Summer Rolls]

cheftu.com/recipelibrary/bokho
TDP Enterprises, LLC
beef, bo, kho, thit, stew, wagyu, five spice, slow cooked, meat
Dinner
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Khổ Qua Xào [Stir Fried Bitter Melon]

in
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

Recommended Products:

Aged Son Fish Sauce

Similar Recipes

Rau Muống (Stir Fried Water Spinach)

Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

Stuffed Bitter Melon Soup (Canh Khổ Qua)

https://cheftu.com/recipelibrary/khoquaxao
TDP Enterprises, LLC
bitter melon, dried shrimp, asian vegetable, bitter, melon, eggs, asian stir fry
dinner
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #cookingwithcheftu