Recipe: Vietnamese Ramen by Chef Masanori Shiraishi of CO
Tonight on the Hog Blog, we are taking a visit to Asia with Chef Masanori Shiraishi of CO. His blend of experience, enthusiasm, vigor and training is responsible for the development of a menu fusing traditional and modern, innovative yet time-honored offerings. Chef Masa joined the CO family in 2014 and has since utilized his 25 years culinary experience and Japanese heritage to craft fresh, robust dishes with creative twists.
Chef Masa shares with us his recipe for Vietnamese Ramen. Follow along below and recreate this fantastic dish at home!
Pulled pork
Marinade
2lb pork butt (trimmed off fat, cut into 3 inch cubes)
¼ cup soy sauce
4 tbsp fish sauce
¼ cup sugar
½ cup cooking sake
1 tbsp minced garlic
1 tbsp black pepper
1 tbsp Chinese 5 spice powder
1 sliced yellow onion
10 green onion (chopped)
Directions
Marinate over night
Place in into deep baking pan, covered with foil
Cook in oven for 3 hours on 350 F, fan on
When done, drain all juice/fat oil from cooking, pull the pork when it has cooled down
Pork Belly
Marinade
2lb Cheshire Pork belly (skin off)
½ cup shiaoxing cooking wine
½ cup sugar
½ cup soy sauce
4 tbsp fish sauce
1 tbsp black pepper
1 tbsp Chinese 5 spice powder
¼ cup cinnamon stick
¼ cup dried cloves
¼ cup Szechuan Peppercorns
¼ cup dried cardamom
¼ cup star anise
1 tbsp salt
Directions
Marinate over night
Place in into deep baking pan, covered with foil
Cook in oven for 2 hours on 350 F, fan on
When done, place on a sheet pan, cool it in refrigerator
Sliced it into ¼ inch thick when hard and cool
Stock Soup
Using 5 gal stock pot or smaller
2 chicken cage (bone)
1 lb pork bone (or scraps from trimming fats from protein above)
2 carrots
2 yellow onion
¼ lb green onion
8 oz ginger
3 stalks celery
Directions
Chop vegetables and place into stock pot with chicken/pork bones
Fill with water & bring to a boil
Cook on low heat for 6 to 8 hours (add water if needed)
Strain all veggies/bones
Place stock soup into pot and bring it to boil (make sure to skim all fat from soup)
Season with sugar/salt (2:1 ratio)
Main Dish
3 stalks baby bok choy (or 1 bunch)
1 egg
Fried shallots (table spoon)
1 bunch cilantro
1 Yellow onion
1 green onion
1 wonton noodle (raw frozen,not dried ones)
Directions
Chop cilantro
Slice green onion on the bias to about inch long
Slice yellow onion very thin and mix the above all together
Place 2 ½ cup chicken/pork soup into sauce pan, bring it to boil
Using the ladle, whisk the soup in circles
Then, drop raw egg (will help poach egg easier and better)
Once egg turns white on the outside, turn down to low heat, drop baby bok choy into soup and let it cook until done
At same time have boiling water in a different pot to cook wonton noodle (takes about 2 to 3 min)
Place cooked noodles into serving bowl, make sure to strain all water – it will weaken broth if you don’t
Place 2 sliced pork belly (sauteed or grilled both side)
Place 3 oz pulled pork & the bok choy all on top of noodle
Using table spoon to scoop, gently place poached egg on top
Pour soup into bowl
Garnish with herb mix and fried shallots
