This recipe is developed by chef Quân Ngô. Chef Quân’s passion for food is a reflection of his story as a second-generation Asian-American growing up in a diverse cultural landscape. Quân fell in love with the culinary arts thanks to his parents, who taught him how to cook traditional Vietnamese cuisine as he grew up in Flushing, Queens. He has since worked at renowned restaurants across the country: he helped open Brooklyn hot spot Đi Ăn Đi, and went on to master his craft at San Francisco’s Mister Jiu’s (1 Michelin Star), among others. He currently works as a private chef in New York.
[A]
1 tablespoon Vân Vân Northern Mountain Garlic
1 tablespoon Vân Vân Coastal Purple Shallots
1 tablespoon Vân Vân Delta Lemongrass
2 tablespoons Vân Vân Sparrow Ginger
4 tablespoons canola oil
[B]
½ tablespoon of Chiu Chow Soybean Paste (or any Chinese fermented soybean paste)
½ tablespoon of sa tế chili oil
1 tablespoon of black sesame powder
1 teaspoon of salt
1 teaspoon of MSG
2 teaspoon of sugar
2 pieces of salted egg yolks, roughly chopped
½ tablespoon of black vinegar
½ tablespoon of fish sauce
[C]
2 pieces of skate wing, bone-in. If skate wing is not available, you can use other fish, prawn, or even crab
12 in x 12 in pieces of banana leaf, thoroughly wash, clean, and dry
EQUIPMENT
Tray, spoon, medium sauté pan, knife, and cutting board
Vân Vân in use
