Bánh Tiêu Kẹp Xôi
Vietnamese Doughnut, Pork Floss, Pork Sausage, Pork Pâte, Scallion Oil, Turmeric Sticky Rice, Fried Pork Fat
Chef Nhu Ton of Bánh | New York
Adapted by StarChefs | March 2023
INGREDIENTS
Vietnamese Pork Sausage:
Neutral oil
1 kilogram pork fat
940 grams sugar
9 kilograms diced pork shoulder
3 kilograms diced pork butt
20 grams black peppercorns
60 grams ground black pepper
170 grams curing salt
310 grams honey
230 grams soy sauce
240 grams Chinese rose wine
Collagen casings, soaked in lukewarm water
Bánh Tiêu:
1 kilogram bread flour
1 kilogram wheat flour
600 grams sugar
100 grams creamer powder
50 grams neutral oil
40 grams baking powder
40 grams dry yeast
Salt
White sesame seeds
Chà Bông Heo:
1.5 kilograms pork butt, trimmed and diced
1-inch knob ginger
Salt
50 grams sugar
30 grams chicken powder
20 grams fish sauce
10 grams garlic powder
Crispy Pork Fat:
Neutral oil
1 kilogram pork fat, cubed
Scallion Oil:
Neutral oil
Thinly sliced scallions
Salt
Turmeric Rice:
Sticky rice
Turmeric
To Assemble and Serve:
Oil for frying
Boiled quail egg, halved
METHOD
For the Vietnamese Pork Sausage:
In a sautépan over medium-high flame, heat oil. Cook pork fat until translucent. Let cool, then dice into small cubes. Transfer to a baking sheet and sprinkle with 240 grams sugar; toss to coat. Refrigerate 6 hours, or overnight. The next day, transfer air-dried pork to a large mixing bowl. Using gloved hands, add remaining ingredients and mix to combine. Transfer mixture to the bowl of a stand mixer fitted with a paddle attachment and continue to mix until fully combined. Cover and refrigerate 2 hours. Heat oven to 140°F. Once meat mixture is chilled, using a funnel, case sausages. Place sausages on a sheet tray and roast 8 hours, or until cooked through. Reserve.
For the Bánh Tiêu:
In a large mixing bowl, combine flours, sugar, creamer powder, oil, baking powder, yeast, and 1.175 kilograms water. Mix to combine. Season with salt. Cover with plastic wrap and let sit 4 hours at room temperature, or until the dough has doubled in size. Place white sesame seeds in a small mixing bowl. Set aside. Once dough has proofed, divide into 75 gram portions. Roll into balls and dip into sesame seeds, making sure to coat on all sides. Flatten dough, it should be tacky but not too wet. Wrap in plastic wrap and refrigerate.
For the Chà Bông Heo:
In a large stockpot, bring water to a boil. Add pork, ginger, and a pinch of salt. Cook until pork is tender. Strain and rinse pork with cold water. Using a pestle, smash cooked pork. Transfer to a large container. Add sugar, chicken powder, fish sauce, garlic powder, and 100 milliliters cold water. Mix to combine. Let sit 1 hour at room temperature. When marinated, transfer pork to a large sautépan over medium heat. Cook until meat begins to dry out. Transfer pork mixture to the bowl of a stand mixer fitted with a paddle attachment. Whip until the mixture is smooth and fluffy. Transfer pork mixture back to the sautépan and cook until fully dried out. Set aside.
For the Crispy Pork Fat:
In a saucepan over medium-high flame, heat oil. Add pork and cook until golden brown on all sides. Strain and place pork on a paper towel-lined sheet tray. Cover and refrigerate.
For the Scallion Oil:
In a large sautépan over medium-high flame, heat oil. Add scallions and a pinch of salt. Cook until scallions are wilted. Strain oil and transfer to a squeeze bottle. Reserve.
For the Turmeric Sticky Rice:
Bring a pot of water to a boil. Remove from heat and add sticky rice. Let soak 4 hours. Season with turmeric and Shallot Oil until desired flavors are achieved.
To Assemble and Serve:
In a deep fryer, heat oil to 350°F. Fry Bánh Tiêu, flipping once when it floats. Cook until golden brown on both sides. Let cool. Once cooled, slit Bánh Tiêu open and stuff with desired amount of Vietnamese Pork Sausage, Chà Bông Heo, Crispy Pork Fat, Scallion Oil, Turmeric Sticky Rice, and quail egg.
