Our Signature Recipes

Ingredients

• 1 cup Tamari soy sauce
• 2 cups Water
• ¼ cup Sugar
• 5 cups Hoisin sauce
• ½ cup Fresh gingerroot, finely diced
• ½ cup Garlic cloves, finely diced
• 8 cups Fresh purple plum juice (from pitted, pureed, and strained plums)
• ¼ cup Szechwan chili paste
• 1½ tablespoons Freshly ground black pepper

Method

Combine all ingredients in a large saucepan. Bring to a gentle simmer over medium-high heat and maintain for 10 minutes, stirring occasionally. Remove from heat and allow to cool completely before using.

Charred Aromatics

• 2 Four-inch pieces of fresh ginger root
• 3 Yellow onions, halved with skin on

Char the ginger and onions on a grill until blackened on all sides. This develops deep, smoky flavors.

Broth Base

Add the charred aromatics to:

• 2 gallons Rich chicken stock
• 4 Cinnamon sticks
• ¼ cup Star anise powder
• 7 Whole cloves
• 1¾ cups Fish sauce (nuoc mam)
• 1½ cups Sugar

Simmer gently for 29 minutes to allow the flavors to meld. Strain through a fine-mesh sieve and serve hot.

Ingredients

• 5 Medium eggplants, cut into small dice
• Vegetable oil for frying
• ⅔ cup Fresh gingerroot, peeled and finely diced
• ⅓ cup Garlic, finely chopped
• 4 tablespoons Sesame oil
• ⅔ cup Soy sauce
• ⅔ cup Sugar
• ⅓ cup Red wine vinegar
• Wonton skins for frying
• Salt to taste

Preparation

Step 1: Fill a large pot one-third full with vegetable oil and heat to 365°F over medium-high heat. Working in batches, fry the diced eggplant until golden brown. Remove with a slotted spoon and drain on paper towels. Reserve the frying oil.

Step 2: In a separate pan, heat the sesame oil and sauté the garlic and ginger until they begin to caramelize. Add the soy sauce, sugar, and red wine vinegar. Stir well to combine.

Step 3: Toss the fried eggplant with the sauce mixture. Let it marinate for at least one hour. Serve warm or chilled.

Step 4: Return the reserved oil to 365°F. Fry wonton skins one at a time, turning after 20 seconds, until they're lightly golden. Drain on paper towels and season with a light sprinkle of salt.

Step 5: Serve the eggplant with the crispy wonton chips for scooping.

Roll Components

• 3 ounces Rice vermicelli noodles
• 8 Round dried rice paper sheets (8-inch)
• 8 Bibb lettuce leaves
• ½ cup Fresh bean sprouts
• 1 cup Carrots, julienned
• 2 Ripe mangoes, julienned
• Fresh mint leaves from 1 bunch
• Fresh cilantro leaves from 1 bunch
• 1 pound Dungeness crab meat
• 1 cup Smoked chicken, julienned
• 11 Clean kitchen towels

Assembly

Bring water to a rolling boil. Add the rice vermicelli, remove from heat, and let stand for 3 minutes. Drain and rinse under cold water.

Quickly dip each rice paper sheet in warm water for a few seconds. Layer them between damp kitchen towels, alternating towel and paper.

Working quickly, remove the top towel. Place one lettuce leaf in the center of the rice paper. Top with noodles, bean sprouts, carrots, mango, mint, cilantro, crab, and smoked chicken. Roll halfway into a cylinder, fold the sides over the filling, then continue rolling to seal. The rice paper will naturally stick to itself. Store finished rolls between damp towels.

Tropical Nuoc Cham Dipping Sauce

• 2 Red chilies, thinly sliced
• 2 Garlic cloves, minced
• 3 tablespoons Fish sauce
• Juice of 1 fresh lime
• 1 tablespoon Rice wine vinegar
• 1 tablespoon Water
• 1 tablespoon Sugar
• 5 Fresh basil leaves, julienned

Whisk all ingredients together until the sugar dissolves. Serve alongside the spring rolls.

Aromatic Infusion

• 1 gallon Fish stock
• 5 Garlic cloves, crushed
• 3 Lemongrass stalks, crushed
• 7 Coins of fresh ginger, sliced
• 3 Shallots, halved

Combine in a large stockpot and simmer gently over medium heat for 1 hour. Strain and discard the aromatics.

Final Seasoning

Return the strained broth to the pot and add:

• 1 cup Fish sauce (nuoc mam)
• ¾ cup Sugar
• 5 cans Full-fat coconut milk
• 1 cup Fresh lime juice
• 5 ounces Yellow Thai curry paste

Whisk to combine and heat through. Adjust seasoning to taste.

Flatbread Ingredients

• 2 cups All-purpose flour
• 2½ teaspoons Salt
• ¾ teaspoon Baking powder
• ¼ teaspoon Baking soda
• 2 tablespoons Curry powder
• ⅓ cup Green onions, chopped
• ½ cup Milk
• ⅛ cup Butter
• ½ Egg, whisked
• ½ cup + 2 tablespoons Sour cream
• 6 cups Frying oil, heated to 365°F

Method

Sift together the flour, salt, baking powder, baking soda, and curry powder. Stir in the green onions.

Melt the butter in the milk, then let cool. Whisk in the sour cream and egg until smooth.

Fold the wet ingredients into the dry mixture just until incorporated. Knead gently for one minute. Wrap in plastic and refrigerate for at least one hour.

Divide the dough into 2-ounce portions and roll into balls. On a well-floured surface, roll each ball into a 5-inch circle.

Heat oil to 365°F in a wok or deep saucepan. Fry each flatbread one at a time—it should puff dramatically. Cook for 45 seconds per side, or until golden brown. Remove with a slotted spoon and serve immediately.

Raita Sauce

• 1 Cucumber, peeled, seeded, and finely diced
• 3 cups Plain yogurt
• 1 teaspoon Ground cumin
• ½ teaspoon Salt
• ½ Red onion, finely diced
• 2 tablespoons Fresh Italian flat-leaf parsley, chopped
• ¼ cup Honey
• Pinch of black pepper and cayenne pepper

Mix all ingredients together until well combined. Chill before serving with the warm flatbread.