Chef Tu David Phu Spice Blend Kit (Pre-Order)
3 Spice Blends by Chef Tu David Phu
SHIPS JUNE 2022
Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.
- Nem Nướng Sausage Mix
- All Purpose Lemongrass Blend
- Multi-Purpose Phở Seasoning
Includes exclusive digital recipe inspired by Chef Tu’s childhood favorites:
Nem Nướng Sausage Mix: Salt, Sugar, Paprika, Onion, Garlic, Ginger, Lemongrass, Annatto
All Purpose Lemongrass Blend: Salt, Sugar, Lemongrass, Onion, Garlic, Ginger
Multi-Purpose Phở Seasoning: Salt, Sugar, Onion, Star Anise, Garlic, Ginger, Shiitake, Fennel seed, Cassia Cinnamon, Clove
Nem Nướng Sausage Mix Glass Jar Net Weight: 3.7oz
All Purpose Lemongrass Blend Glass Jar Net Weight: 3.5oz
Multi-Purpose Phở Seasoning Glass Jar Net Weight: 3.7oz
No Additives, GMOs, Or Fillers
3 Spice Blends
Nem Nướng Sausage Mix: Nem nướng, is Vietnamese pork sausage. It’s (often) formed into a meatball or patty. And often conformed around a sugar cane stick to be grilled. The cardinal rules making nem nướng are the following: -Don’t over-mix -Don’t under-mix -Make sure the ground meat is really cold -And the seasoning needs to be perfect -Understanding how fish sauce works as a seasoning And you know what’s the best part? If you make your nem nướng ahead of time, this can be an incredibly quick and delicious meal to put together for you and your family. Note: Ideally, it is served over rice noodles-which is very reminiscent of Bún chả.
All Purpose Lemongrass Blend: Take the complexity out of cooking with my Lemongrass Spice blends. This blend takes out the painful tasks of measuring and stocking a pantry with spices. Instead, I’ve done the work for you. Just add fish sauce to the spice blend. And marinade your chicken [breast/wings/thigh/drums] for 10-15 minutes. And then you can bake, broil, pan fry or grill.
Multi-Purpose Phở Seasoning: The greatness of Phở have dominated the conversations (and debates) of my family’s kitchens. Stories of secret recipes taught word of mouth, backed by generations-old wisdom. However, the answer isn’t obvious. Some of my family members argue it’s in the meat; others argue it’s in the noodles. But the one thing we can all agree on is selecting the correct blends; in congruence with the quality of the spices. In this Phở spice blend, I’ve carefully handcrafted this blend to ensure that it matches my memory of taste of my family’s Phở. And I hope you enjoy it as much as I do.
About Chef Tu David Phu
Chef Tu’s Vietnamese-California cuisine began garnering press and accolades, first in 2016 with his weekly pop-up dinners “AN – a Vietnamese Dining Experience.”; then in 2017 San Francisco Chronicle named him Rising Star Chef. In 2019, he was a featured contestant on Bravo’s Top Chef Season 15 and invited to host ABC’s Taste Buds: Chefsgiving which was nominated for a James Beard Award.
As a first-generation, Vietnamese-American, food justice comes naturally to Chef Tu, who finds opportunities to use the medium of food as a vessel for meaningful work from cooking with incarcerated men in San Quentin; to his role as co-executive producer for Bloodline, a film about his family and food prejudice; to being a community ambassador in Oakland and working with the Oakland Asian Cultural Center; to his advisory work for Real Food Real Stories to help democratize food injustices. Tu’s involvement with food recovery and the Zero-Waste Movement is something else he got from his mother: During the Vietnam War, when supplies were rationed, she learned, out of necessity, that corn silk could be dried and used as a tea or toasted, deep-fried, or sautéed to serve with rice. Chef Tu not only applies these Zero Waste principles in his own kitchen but he is also a James Beard Smart Catch Leader, recognized for promoting the use of sustainable seafood options; and an avid teacher, sharing the riches and lessons of his birthright through food.
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Do you have recipes to go with these spices?
Yes! We have an ever expanding recipe library of chef tested recipes. Click here to learn more. Please shoot us an email if there are any recipes you would like to see at firstname.lastname@example.org.
Can I add a gift note?
Yes you can. During the checkout process, please check the box that says ‘Gift Order’ and type your note. We will send a gift receipt and remove any pricing information.
Can I buy spices for corporate gifts?
Yes you can. Please direct all corporate gifts related inquiries to email@example.com.