Bắp Cải Luộc
Cabbage, Anchovy Breadcrumbs, Egg Yolk Sauce, Fish Sauce, and Chives
Chefs Anna and Anthony Nguyen of sắp sửa | Denver
Adapted by StarChefs | july 2022
INGREDIENTS:
Cabbage:
Yield: 4 servings
1 medium-sized green cabbage, trimmed and quartered with core attached
1 teaspoon salt
¼ cup grapeseed oil
Anchovy Breadcrumbs:
Yield: 125 servings
65 ounces anchovy fillets (preferably red anchovies)
4 pounds butter
86 cloves garlic, grated
2 ½ cups olive oil
152 ounces uncrusted, cubed, stale bread
Salt (optional)
Egg Yolk Sauce:
Yield: 125 servings
476 eggs
4.284 kilograms mayonnaise
1 ¼ cup fish sauce
Salt
Lemon juice
To Assemble and Serve:
Yield: 1 serving
Salt
Sliced chives
METHOD:
For the Cabbage:
In a vacuum bag, combine cabbage, salt, and grapeseed oil; seal. Partially fill a 12-quart stock pot with water then bring to a boil. Add vacuum bag and simmer 10 to 15 minutes or until cabbage softens and begins to turn opaque. Remove cabbage from bag and place on a roasting rack set over a quarter-sheet tray to drain oil.
For the Anchovy Breadcrumbs:
Heat oven to 350°F. In a large saucepan over medium heat, combine anchovies, butter, olive oil, and garlic. Bring to a boil, stirring frequently, then immediately remove from heat, remaining careful not to scorch the anchovies on the bottom of the pan. Let cool, stirring occasionally to help break down the anchovies. In a large bowl, stir to combine anchovy mixture with stale bread. Using your hands, squeeze the anchovies into the bread so that the anchovy mixture fully soaks the bread with no dry patches remaining. Spread the mixture out onto sheet trays and bake until dark and fully crisp, 15 to 20 minutes. Season with salt. Transfer to a food processor and pulse until roughly crumbled into smaller pieces. Reserve.
For the Egg Yolk Sauce:
Partially fill a 12-quart stock pot with water then bring to a boil. Add eggs and boil 12 minutes or until hard-boiled. Remove eggs and place in an ice bath to cool fully. Peel and separate the whites from yolks. Preserve the whites and pass the yolks through a fine mesh sieve into a large mixing bowl. Whisk in mayonnaise until light and fluffy with little to no lumps remaining. Whisk in fish sauce and season with salt and lot of lemon juice.
To Assemble and Serve:
Heat a cast iron pan over medium flame. Meanwhile, heavily season cut-sides of 1 Cabbage quarter with salt. Once the cast iron is hot, add the Cabbage, cut-side down, pressing down against it. Sear until the Cabbage is deeply charred, approximately 2 to 3 minutes. Flip Cabbage and sear another 2 to 3 minutes. Transfer charred Cabbage to a roasting rack set over a sheet tray. On a serving plate, spoon 2 tablespoons Egg Yolk Sauce in a puddle, then smear it in a circular motion until it is roughly the diameter of the Cabbage quarter. Place charred Cabbage in the middle of the Egg Yolk Sauce, then sprinkle with 1 tablespoon Anchovy Breadcrumbs. Arrange 1 tablespoon reserved egg whites around the cabbage. Finish with a sprinkle of chives.
