I swear every dish here had either fish sauce or yondu hahaha it was amazing, but anyway here are all my notes from the day!
They made probably the best baguette I’ve had in my entire life and they use a little vinegar because it helps with the crust. when cooked out, it creates these little specs. They also use bread flour for texture (more chewy more dense) rockfish. seasoned with chicken powder and salt. skewer to hold the shape. coated in potato starch. deep fried noc cham (vegan alternative): yondu, garlic, lime, thai chili & sugar. blended with modified cornstarch and then add coconut milk Fried chicken is brined and fried in batches with a batter made from: potato starch, wondra flour, red sauterne cooking wine Incredible seasoning for fried apps: msg, citric acid, white pepper Yummy sauce: garlic, shallot, lemongrass, yondu, neutral oil, thai chili soft boiled eggs sous vide at 142 for an hour or two. hold it at 135 the korean condiment yondu is a good substitute made of veg Stuffed squid – muc nhoi cha ca fish paste – cha ca tomato crab sauce – bun rieu
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I swear every dish here had either fish sauce or yondu hahaha it was amazing, but anyway here are all my notes from the day!
They made probably the best baguette I’ve had in my entire life and they use a little vinegar because it helps with the crust. when cooked out, it creates these little specs. They also use bread flour for texture (more chewy more dense)
rockfish. seasoned with chicken powder and salt. skewer to hold the shape. coated in potato starch. deep fried
noc cham (vegan alternative): yondu, garlic, lime, thai chili & sugar. blended with modified cornstarch and then add coconut milk
Fried chicken is brined and fried in batches with a batter made from: potato starch, wondra flour, red sauterne cooking wine
Incredible seasoning for fried apps: msg, citric acid, white pepper
Yummy sauce: garlic, shallot, lemongrass, yondu, neutral oil, thai chili
soft boiled eggs sous vide at 142 for an hour or two. hold it at 135
the korean condiment yondu is a good substitute made of veg
Stuffed squid – muc nhoi cha ca
fish paste – cha ca
tomato crab sauce – bun rieu
#culinaryarts #cooking #cheflife
recipe on my substack! https://open.substack.com/pub/sidequestkenny/p/vietnamese-citrus-vinaigrette?r=7yd04h&utm_medium=ios