Tofu

Grilled Pork / Chicken / Beef

Pork Sausage

Satay (Beef / Chicken)

Combination Sub (Cold Cut)

Vietnamese Salad Rolls

A delicious classic of wok fried rice with eggs, corns, peas, and carrots. Choices: Beef / Chicken / Baby Shrimp / Crispy Tofu

Wok Fried Rice

A spicy Thai classic of rice noodles, shredded carrot, onions, bean sprouts, eggs, chicken, and prawns topped

Pad Thai

Vegetarian Shredded Pork

Choices: Beef / Chicken (Plant-based product)

Vegetarian Satay

Tofu Sub

A combination of Vietnamese sausage, headcheese, BBQ pork, and spread of liver pâté.

Zon Special

Pulled Pork

Grilled Meatball

Grilled Meat

BBQ Pork

Satay Chicken

Satay Beef

Green Onion Cakes

By substituing the meat with assorted vegetable, this spring roll is just as tasty as its cousin, and it also comes with plum sauce.

Vietnamese Veggie Spring Rolls

Grounded pork mixed with taro root, carrot, onions, and cellophane noodles, hand wrapped and fried to a golden crisp. Comes with plum sauce or house blend fish sauce upon request.

Vietnamese Spring Rolls

Crispy deep-fried wontons filled with crab meat, cream cheese, and green onion, served with sweet & sour sauce.

Crab Rangoon Wontons

Fried Tofu

This preparation is strongly flavored with garlic, and served with hoisin sauce. The presence of sugar brings a sweet and slightly caramelized aroma that is very pleasant.

Grilled Pork Sausage

Remove the 400 g firm tofu from its packaging and drain. Wrap the block in a clean kitchen towel or paper towels. Place on a cutting board and set a heavy skillet or a few cans on top. Press for 15–30 minutes to remove excess water (longer press gives firmer results). After pressing, cut tofu into 1–1.5 cm thick slices or 2 cm cubes depending on desired final shape.

Press and slice tofu

In a shallow bowl, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup, 1 tsp grated fresh ginger, and 1 minced garlic clove until combined.

Make marinade

Gently transfer the tofu pieces into the marinade, using a spatula to spoon marinade over surfaces. Let sit for 10–20 minutes, turning once to coat evenly. After marinating, sprinkle 2 tbs cornstarch evenly over the tofu and toss gently so each piece is lightly coated; this creates a crisp exterior when cooked. Season lightly with 1 tsp black pepper while coating.

Marinate and coat

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbs neutral oil and let it shimmer but not smoke. Add the coated tofu pieces in a single layer without overcrowding (work in batches if necessary). Cook undisturbed for 3–4 minutes until the underside is golden and crisp. Carefully flip and cook another 3–4 minutes. If pieces are thicker, reduce heat slightly and cover briefly for 1–2 minutes to heat through, then uncover to re-crisp.

Pan-fry tofu

If you prefer less oil or are cooking many pieces, preheat oven to 220°C (430°F). Place oiled and cornstarch-coated tofu on a parchment-lined baking sheet and bake 20–25 minutes, flipping once halfway, until golden and crisp.

Optional oven finish (alternative)

If you have leftover marinade, pour it into the hot skillet and simmer 1–2 minutes to reduce slightly (ensure it reaches a boil for at least 30 seconds). Return tofu to the skillet and toss to coat in the reduced glaze. Transfer tofu to a serving plate. Sprinkle 1 tsp sesame seeds and sliced green onions (2 stalks) over the top. Serve with lime or lemon wedges to squeeze over, and additional soy or chili sauce if desired.

Glaze and serve

firm tofu block

soy sauce (or tamari)

rice vinegar

sesame oil

maple syrup or honey

fresh ginger, grated

garlic, minced

cornstarch

black pepper

neutral oil (vegetable, canola, or peanut)

sesame seeds (optional)

green onions, sliced

lime or lemon wedges

In a medium bowl whisk together soy sauce, olive oil, brown sugar, minced garlic, grated ginger, rice vinegar, Worcestershire sauce, chili flakes, black pepper, kosher salt, and lemon juice until sugar is mostly dissolved.

Taste and adjust: if you want it sweeter add up to 1 tsp more brown sugar; if brighter add another 1 tsp lemon or 1 tsp rice vinegar.

If using chicken breasts or pork chops, pat each piece dry with paper towels. For even thickness, butterfly thick breasts or lightly pound chops to about 1/2–3/4" thickness.

Chicken / Pork

If using flank or skirt steak, trim excess fat and, if very thick, score or lightly pound to an even thickness about 1/2". For best results, slice across the grain after resting.

Beef

Place the chosen protein in a shallow dish or zip-top bag. Pour enough marinade to coat and partly submerge the meat (use most or all the marinade depending on container size). Reserve a couple of tablespoons of marinade set aside for basting (do not reuse reserved marinade as a sauce unless boiled).

Refrigerate and marinate: chicken or pork 1–4 hours (up to overnight for deeper flavor); beef 2–8 hours. Do not marinate chicken longer than 12 hours to avoid texture breakdown.

Preheat grill to medium-high (about 425–450°F / 220–230°C). If using a charcoal grill, set up a two-zone fire (hot direct zone and cooler indirect zone). Brush grates with oil.

Remove meat from refrigerator 20–30 minutes before grilling to come closer to room temperature. Pat excess marinade off with paper towels to promote good browning.

Grill chicken breasts over direct medium-high heat 5–7 minutes per side, flipping once, until internal temperature reaches 165°F (74°C). If quickly charring the outside before inside cooks, move to indirect heat to finish.

Chicken

Grill pork chops over direct medium-high heat 4–6 minutes per side depending on thickness, until internal temperature reaches 145°F (63°C). Let rest 3–5 minutes before serving.

Pork

For flank or skirt steak, grill over direct high heat 3–5 minutes per side for medium-rare (internal ~130–135°F / 54–57°C). Thicker cuts or desired doneness longer. Rest steak 5–10 minutes before slicing thinly across the grain.

Optional basting: during the last 2–4 minutes of cooking, brush reserved marinade onto the meat and allow to caramelize (if you reserved marinade). If you reserved raw marinade, bring it to a boil in a small saucepan for 3 minutes before using as a sauce, then cool slightly and brush or serve alongside.

Transfer cooked meat to a cutting board and rest 3–10 minutes (see specific resting times above).

Slice meat if applicable (slice chicken/pork against the grain if thick; slice beef thinly across the grain).

Arrange on a platter, sprinkle with chopped cilantro or parsley, sliced green onions, and toasted sesame seeds. Serve with lemon or lime wedges for squeezing over top.

Recommended sides: grilled vegetables, rice, salad, or crusty bread.

soy sauce

olive oil

brown sugar

garlic (minced)

fresh ginger (grated)

worcestershire sauce

chili flakes

black pepper (freshly ground)

kosher salt

fresh lemon juice

boneless chicken breasts (about 6–8 oz each)

boneless pork chops (about 6–8 oz each)

flank or skirt steak (trimmed)

fresh cilantro or parsley (chopped)

green onions (sliced)

sesame seeds (toasted)

lemon or lime wedges

Trim any silver skin from the pork shoulder and cut into 1- to 1.5-inch cubes. Cut fatback into similar-sized cubes. Keep the meat and fat very cold; place the cubes in the refrigerator or briefly on ice for 20–30 minutes. Chill the grinder parts (feed tube, hopper, blade, plate) in the freezer for 15–20 minutes.

Prepare Meat and Fat

Combine the chilled pork and fat in a large bowl. Sprinkle the kosher salt, black pepper, dried sage, dried thyme, ground fennel seed, and crushed red pepper (if using) over the meat. Pour the cold water over the seasoned meat. Mix thoroughly with clean hands or a sturdy spoon for 1–2 minutes to distribute seasonings and begin protein extraction (this helps bind the sausage).

Season Meat

Assemble the chilled grinder with a coarse grinding plate. Working in batches, feed the seasoned meat through the grinder into a chilled bowl. If your kitchen warms the meat, return the ground meat to the refrigerator between batches. For a finer texture, you may grind the meat a second time through a medium plate.

Grind the Meat

Heat a small skillet over medium heat and add a teaspoon of neutral oil. Take a 1-inch patty of the raw ground sausage and cook until browned and cooked through, about 3–4 minutes. Taste and adjust seasoning as needed (add up to 1/4 tsp more salt or pepper, or more herbs), then incorporate any adjustments by folding them into the mixture and optionally regrinding once for uniformity.

Test and Adjust Seasoning

If using natural hog casings, rinse under running water and flush both inside and out. Soak in lukewarm water for 30 minutes to 1 hour. Slide water through to remove excess salt. Fit the sausage stuffer or grinder attachment with the appropriate-sized tube.

Prepare Casings

Thread the prepared casing onto the stuffer nozzle leaving a few inches loose at the end. Feed the sausage mixture into the stuffer, filling the casing evenly but not overstuffing. Keep the casing taut to avoid air pockets. When you reach the desired length, twist into links (about 4–6 inches long) and tie ends with butcher's twine if desired. Prick visible air bubbles with a sterilized needle and smooth out.

Stuff Sausages

Place stuffed sausages on a rack and refrigerate uncovered for at least 1 hour to let the surface dry slightly (this helps with browning). For longer storage, freeze on a tray until solid, then transfer to a sealed bag for up to 3 months.

Rest Links

If cooking loose sausage (patties): form the mixture into 8 equal patties (about 3–3.5 oz each). Heat 2 tablespoons neutral oil in a skillet over medium heat. Add patties without crowding and cook 4–5 minutes per side until internal temperature reaches 160°F (71°C) and juices run clear. If cooking stuffed links: preheat a skillet or grill to medium heat and add a little oil to pan. Cook links, turning occasionally, until evenly browned and internal temperature reaches 160°F (71°C), about 12–15 minutes depending on thickness. You may finish thicker links in a 350°F (175°C) oven for 8–10 minutes after searing to ensure doneness.

Pan-Fry Patties or Sausages

Transfer cooked sausages or patties to a plate and tent lightly with foil. Let rest 5 minutes to redistribute juices. Serve warm.

Rest and Serve

pork shoulder, well-chilled and coarsely cubed

pork fatback (or fatty belly), chilled and coarsely cubed

freshly ground black pepper

dried sage

dried thyme

ground fennel seed

crushed red pepper flakes (optional, for heat)

cold water

ice (for keeping meat cold during grinding)

hog casings, rinsed and soaked according to package directions

butcher's twine (for links)

neutral oil (vegetable or canola)

Trim excess fat from the chicken thighs or beef. Slice across the grain into thin strips about 1/4–1/2 inch thick and 3 inches long so they thread easily on skewers.

Prepare meat

In a large bowl combine light soy sauce, dark soy sauce, 3 tablespoons coconut milk, 1 tablespoon brown sugar, ground coriander, ground cumin, turmeric, minced garlic, minced shallot, chopped lemongrass, vegetable oil, kosher salt and black pepper. Whisk until sugar dissolves and mixture is uniform.

Add the sliced meat to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. For best flavor, marinate up to overnight (do not exceed 24 hours for chicken; up to 12 hours for thin-sliced beef).

Marinate

If using bamboo skewers, ensure they have soaked for 30 minutes. Thread 3–4 strips of meat onto each skewer, pressing gently so the strips lay flat and are evenly distributed. Leave a little space between pieces for even cooking. Place skewers on a tray and bring to room temperature for 15–20 minutes before cooking.

Skewer meat

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using an oven broiler, set the broiler to high and position the rack about 6 inches from the heat source. Lightly oil the grill grates or brush the pan with a little oil to prevent sticking.

Preheat grill or broiler

Grill skewers for 2–3 minutes per side, turning once or twice, until nicely charred at the edges and cooked through (internal temp 165°F / 74°C for chicken, 130–140°F / 54–60°C for medium beef). Brush occasionally with leftover marinade during the first half of cooking, but discard any marinade that has contacted raw meat. Total cook time 6–8 minutes depending on thickness.

Cook satay

Remove skewers from heat and let rest on a plate for 3–5 minutes to allow juices to redistribute before serving.

Rest skewers

While the satay marinates or cooks, combine peanut butter, 1/2 cup coconut milk, soy sauce, 1 tablespoon brown sugar, lime juice, minced garlic, and red curry paste (if using) in a small saucepan over low heat. Stir constantly until the mixture becomes smooth and slightly glossy, 2–3 minutes.

Make sauce

If the sauce is too thick, add water 1 tablespoon at a time (about 2 tablespoons total) until you reach a pourable dipping consistency. Stir in fish sauce if using and taste; adjust with a pinch more salt, lime juice, or brown sugar as needed.

Adjust consistency

Transfer sauce to a serving bowl and sprinkle chopped roasted peanuts and chopped cilantro or sliced scallions on top.

Finish and garnish

Arrange the rested skewers on a platter with cucumber slices and steamed jasmine rice or rice cakes. Serve the warm peanut sauce on the side with lime wedges. Encourage diners to squeeze lime over the satay and dip into the peanut sauce.

boneless chicken thighs or beef sirloin, thinly sliced

light soy sauce

dark soy sauce

coconut milk

ground coriander

ground cumin

turmeric powder

shallot, minced

lemongrass, white part finely chopped

vegetable oil

bamboo skewers, soaked 30 minutes

creamy peanut butter (natural or smooth)

fresh lime juice

red curry paste or sambal oelek (optional for heat)

water (to thin)

fish sauce (optional)

chopped roasted peanuts (for garnish)

fresh cilantro or sliced scallions (optional garnish)

cucumber, thinly sliced

steamed jasmine rice or compressed rice cakes (ketupat), optional

lime wedges

Slice the 12-inch sub roll lengthwise, leaving a small hinge if preferred so the halves stay connected. If you prefer warm bread, toast cut sides under a broiler for 1–2 minutes until lightly golden, then let cool slightly.

Prep the roll

In a small bowl, whisk together mayonnaise, yellow mustard, olive oil, red wine vinegar, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper to make a light herbed spread.

Spread the mayonnaise-mustard mixture evenly on both cut sides of the roll (reserve about 1/2 tbs of the mixture if you like less on top).

Layer the cold cuts directly on the bottom half of the prepared roll. Start with turkey (3 oz), arranging slices flat and slightly overlapping, then add ham (2 oz) on top, followed by genoa salami (2 oz). Aim for an even, compact layer so the sandwich holds together.

Top the meats with three slices of provolone cheese, arranging them to cover the meat area. If you prefer the cheese slightly melted, place the open sandwich under a broiler for 20–30 seconds until edges just soften, then remove and continue assembling.

Season the tomato slices lightly with 1/8 tsp salt and a small pinch (1/16 tsp) of black pepper to enhance flavor.

Arrange shredded lettuce over the cheese layer, then place the seasoned tomato slices in a single layer. Add thin red onion slices on top of the tomato.

Add pepperoncini or banana pepper slices and dill pickle slices evenly across the sandwich for acidity and bite.

If desired, drizzle any reserved herbed spread or an extra 1/2 tsp olive oil and 1/4 tsp red wine vinegar over the veggies for additional moisture.

Close the sandwich with the top half of the roll, press down gently to compress the fillings uniformly, and slice the sub into two or three portions for serving.

sub roll (12-inch) or hoagie roll

mayonnaise

yellow mustard

red wine vinegar

dried oregano

salt

turkey breast (deli-sliced)

ham (deli-sliced)

genoa salami (deli-sliced)

provolone cheese (sliced)

lettuce (iceberg or romaine), shredded

tomato, thinly sliced

red onion, thinly sliced

pepperoncini or banana peppers, sliced

dill pickles, thinly sliced

salt (for tomato)

black pepper (for tomato)

If using pork: simmer or roast a small pork loin until cooked through (internal 145°F/63°C), cool and thinly slice. If using tofu: press 200 g firm tofu, pan-sear slices until golden. If using shrimp: poach raw shrimp 1–2 minutes until firm and pink, then plunge into ice water, drain and slice lengthwise. Arrange proteins on a plate for rolling.

Cook and slice proteins

Place rice vermicelli in a heatproof bowl, cover with boiling water, and soak for 3–4 minutes until tender but not mushy. Drain in a colander and rinse under cold water to stop cooking. Toss lightly with a teaspoon of neutral oil to prevent sticking. Divide into 12 equal portions (about 10 g each).

Cook vermicelli

Wash and dry lettuce, basil, mint and cilantro. Julienne carrot and cucumber into thin matchsticks. If using bean sprouts, blanch in boiling water for 20–30 seconds then drain and cool. Lay out all components within easy reach for assembly.

Prepare vegetables and herbs

Combine peanut butter, hoisin sauce, soy sauce, rice vinegar, lime juice, minced garlic, brown sugar (or honey) and chili garlic sauce (if using) in a small bowl. Whisk in warm water, one tablespoon at a time, until the sauce reaches a smooth, dippable consistency (about 3–4 tbsp water). Taste and adjust: add more lime for brightness, more soy for salt, or more water to thin. Transfer to a serving bowl and sprinkle with crushed roasted peanuts.

Whisk fish sauce, lime juice, water and sugar until sugar dissolves. Stir in minced garlic and sliced red chili. Taste and adjust balance (should be sweet, sour, salty). Chill until serving.