GRILLED PORK SKEWER

Bap Bo

CHIN

Bap Bo Beef Calves

Add Shrimp to Bun Bo Hue, Beef or Chicken

Shrimp

Bo Vien

CHIN – BRISKET

GAN – TENDON

Thai Iced Tea

Beef

C3 Com Suon Nuong

Com Suon Nuong

Shrimp and Chicken

Bun Bo Hue

Rice Plate

Banh Mi

Coke, Diet Coke, Sprite

Fresh brewed green or black tea served with your choice of flavors & cream. (Banana, Coconut, Lychee, Mango, Passion Fruit, Peach, Pineapple, and/or Strawberry)

Flavored Milk Tea

Fresh brewed green or black tea served with your choice of flavors. (Banana, Coconut, Lychee, Mango, Passion Fruit, Peach, Pineapple, and/or Strawberry)

Flavored Tea

Fresh brewed black assam tea leaves, sweetened with brown sugar and half and half over ice

Brown Sugar Milk Tea

Your choice of flavors blended together with water to create a cooling icy. (Banana, Coconut, Lychee, Mango, Passion Fruit, Peach, Pineapple, and/or Strawberry)

Flavored Icy

Your choice of flavors blended together with cream to create a cooling, creamy drink. (Banana, Coconut, Lychee, Mango, Passion Fruit, Peach, Pineapple, and/or Strawberry)

Flavored Smoothie

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4" thickness. Season both sides evenly with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder.

Prepare and season chicken

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbsp olive oil and heat until shimmering. Add the chicken breasts, presentation side down first, without crowding the pan. Cook 4-5 minutes on the first side without moving to get a good sear. Flip and cook another 4-5 minutes, or until an instant-read thermometer inserted in the thickest part reads 160°F (71°C). Transfer chicken to a plate and tent loosely with foil. Reserve pan and drippings for the sauce.

Sear chicken

Lower heat to medium and add 2 tbsp unsalted butter to the same skillet. When melted, add the finely minced shallot and sauté 1-2 minutes until translucent. Add the 2 minced garlic cloves and sauté 20-30 seconds until fragrant but not browned.

Start the sauce

Pour in 1 cup dry white wine (or use 1 cup low-sodium chicken stock if avoiding alcohol) to deglaze the pan. Use a wooden spoon to scrape up the browned bits from the bottom. Let the liquid reduce by about half, 3-4 minutes, over medium heat.

Deglaze

Add 1/2 cup chicken stock, 2 tbsp fresh lemon juice, and 1 tsp Dijon mustard. Stir to combine and simmer gently 2-3 minutes to meld flavors and slightly thicken the sauce.

Build flavor

If using, stir in 2 tbsp heavy cream for a richer finish and simmer 1 minute. Remove the pan from heat and swirl in 1 tbsp butter to gloss the sauce. Taste and adjust seasoning with salt and pepper to taste (add up to 1/4 tsp salt if needed). Stir in 2 tbsp chopped fresh parsley.

Finish the sauce

Return the cooked chicken breasts to the skillet, spooning sauce over each piece. Warm through over low heat 1-2 minutes; do not overcook. Internal temperature should be about 165°F (74°C) when ready to serve.

Return chicken to sauce

Transfer chicken to plates, spoon extra sauce over top, and garnish with the remaining parsley and lemon wedges. Serve immediately with your choice of sides (rice, mashed potatoes, or roasted vegetables).

Plate and serve

boneless skinless chicken breasts

kosher salt

black pepper

smoked paprika

garlic powder

olive oil

unsalted butter

shallot, finely minced

garlic, minced

dry white wine or low-sodium chicken stock

fresh lemon juice

chicken stock (low-sodium)

Dijon mustard

fresh parsley, chopped

heavy cream (optional for a richer sauce)

butter (to finish and gloss sauce)

lemon wedges

Trim excess fat from pork shoulder and cut into roughly 1-inch uniform cubes so they cook evenly. Pat pieces dry with paper towels.

Prepare pork

In a medium bowl whisk together olive oil, soy sauce, lemon juice, honey, minced garlic, smoked paprika, ground cumin, kosher salt, and black pepper until combined.

Make marinade

Place pork cubes in a resealable plastic bag or shallow container. Pour marinade over pork, toss to coat all pieces, press out excess air, and refrigerate. Marinate at least 30 minutes and up to 4 hours (no more than 6 hours to avoid texture change from acid). If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning.

When ready to cook, preheat a gas or charcoal grill to medium-high heat, about 400–425°F (200–220°C). If using a grill pan or broiler, preheat accordingly.

Preheat grill

Thread marinated pork cubes onto skewers, leaving a little space between pieces for even heat circulation. Alternate with red bell pepper pieces, onion chunks, and zucchini rounds so each skewer has an even mix. Aim for 5–6 pork cubes and 4–6 vegetable pieces per skewer depending on size. Reserve remaining marinade.

Assemble skewers

Brush grill grates lightly with oil or use a high-heat spray to prevent sticking. If using a grill pan, rub a little oil on the pan surface.

Oil the grill

Place skewers on the hot grill. Cook 3–4 minutes without moving to develop a good sear, then rotate and cook another 3–4 minutes. Continue turning every 2–3 minutes so all sides brown evenly. Total cooking time should be about 10–12 minutes, until pork reaches an internal temperature of 145°F (63°C). Brush with reserved marinade during the last 2 minutes of cooking if desired (bring reserved marinade to a boil for 1 minute if it contacted raw pork; otherwise use as-is).

Grill skewers

Remove skewers from grill and let rest for 5 minutes so juices redistribute. This also finishes carryover cooking to reach final safe temperature.

Rest

Transfer skewers to a platter. Sprinkle chopped parsley and a pinch of flaky sea salt if using. Serve with lemon wedges for squeezing over the pork.

Serve

pork shoulder, trimmed and cut into 1-inch cubes

soy sauce

honey

garlic, minced (about 2 cloves)

ground cumin

freshly ground black pepper

red bell pepper, cut into 1-inch pieces

yellow onion, cut into 1-inch pieces (about 1 small)

zucchini, cut into 1/2-inch rounds

wooden or metal skewers (8–10 inches)

flaky sea salt (optional)

Pat the thinly sliced beef dry with paper towels. Place in a bowl.

Prepare beef

Add soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, black pepper, and cornstarch to the beef. Mix thoroughly so each slice is lightly coated. Let marinate at room temperature for 15 minutes or in the refrigerator for up to 1 hour.

While the beef marinates, prepare vegetables: thinly slice the onion, julienne the carrot, slice mushrooms, and thinly slice green onion and optional red chili. Toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside.

In a small bowl combine beef/chicken stock, gochujang (or gochugaru), and rice vinegar. Stir until smooth and set aside.

Heat a large skillet or wok over high heat until very hot. Add the cooking oil and swirl to coat.

Add the marinated beef in a single layer (work in batches if necessary). Sear for 1–2 minutes without moving to get a light crust, then stir-fry for another 1–2 minutes until just cooked through. Remove beef to a plate and keep warm.

In the same pan, add a touch more oil if needed, then add the sliced onion and carrot. Stir-fry over high heat for 2–3 minutes until slightly softened but still with bite.

Add the sliced mushrooms and continue stir-frying 1–2 minutes until they begin to soften.

Return the cooked beef to the pan. Pour the reserved sauce over the mixture and toss to combine. Stir continuously 1–2 minutes until sauce reduces slightly and coats the meat and vegetables. Taste and adjust seasoning — add a pinch of salt or a splash more soy if needed.

Stir in the sliced green onions and remove from heat.

Serve the beef and vegetables over warm short-grain rice. Garnish with toasted sesame seeds and optional sliced red chili. Serve immediately.

thinly sliced beef (sirloin or ribeye)

brown sugar

sesame oil

mirin (or rice wine)

fresh ginger, grated

cornstarch

white onion, thinly sliced

carrot, julienned

shiitake or button mushrooms, sliced

green onion, thinly sliced

sesame seeds, toasted

red chili (optional), thinly sliced

beef or chicken stock

gochujang (Korean red pepper paste) or 1 tsp gochugaru

rice vinegar

cooking oil (neutral, e.g., canola)

cooked short-grain rice (for serving)

Trim excess hard fat from the brisket leaving about 1/4 inch of fat for flavor and moisture. Pat the entire surface dry with paper towels to ensure the rub adheres and a good sear forms.

Trim and dry

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika. Rub the mixture all over the brisket, pressing it into the meat so it adheres. Let the brisket sit at room temperature for 30 minutes or refrigerate covered for up to 4 hours for deeper flavor (bring back to room temperature before cooking).

Apply dry rub

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat and add a thin film of neutral oil. When shimmering, place the brisket fat-side down and sear without moving for 4–6 minutes until deeply browned. Turn and sear the other sides, about 3–4 minutes each, until a good crust forms. Remove brisket to a plate.

Sear the brisket

Reduce heat to medium. Add the sliced onion, carrots, celery and smashed garlic to the same pot. Sauté for 6–8 minutes, stirring occasionally, until softened and starting to brown and pick up any fond (browned bits) from the bottom of the pot.

Sauté aromatics

Pour in the dry red wine and use a wooden spoon to scrape the browned bits from the bottom of the pot. Let the wine reduce by about half, 3–5 minutes, concentrating flavor.

Add the beef stock, soy sauce and Worcestershire sauce to the pot and stir to combine. Return any accumulated juices from the brisket plate into the pot. Add the bay leaves and thyme sprigs.

Build braising liquid

Return the brisket to the pot, fat-side up. The liquid should come about halfway up the sides of the brisket; add up to 1/2 cup more stock or water if needed. Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until very tender, about 3 to 3 1/2 hours, or until a fork slides in easily and the meat reaches an internal temperature around 195–205°F (90–96°C).

Submerge brisket and braise

Turn off the oven and let the brisket rest in the covered pot for 30 minutes to 1 hour. This helps redistribute juices and makes slicing easier.

Rest in braising liquid

Carefully transfer the brisket to a cutting board and tent with foil. Pour the braising liquid and vegetables through a fine-mesh strainer into a saucepan, pressing on solids to release flavor. Discard bay leaves and thyme stems. Bring the strained liquid to a simmer and reduce until slightly thickened, about 8–12 minutes. Whisk in the cold butter to enrich and slightly thicken the sauce; adjust seasoning with salt and freshly cracked pepper to taste.

Strain and reduce sauce

Using a sharp knife, slice the brisket across the grain into 1/4-inch to 1/2-inch slices. Identify the grain direction — the point and flat may have different grain directions; rotate the cut as needed to maintain cross-grain slices for tenderness.

Slice brisket

Arrange sliced brisket on a platter or individual plates, spoon warm sauce over the meat and sprinkle with chopped parsley and a final crack of pepper. Serve with bread, mashed potatoes or chosen sides. Leftovers keep refrigerated for up to 4 days; reheat gently in sauce to retain moisture.

beef brisket (whole, flat + point)

onion powder

beef stock (low-sodium)

dry red wine

Worcestershire sauce

yellow onion, thickly sliced

carrots, cut into 2-inch pieces

celery stalks, cut into 2-inch pieces

garlic cloves, smashed

bay leaves

fresh thyme sprigs

butter (cold, unsalted)

cracked pepper (to finish)

optional: bread or mashed potatoes for serving

Trim any large pieces of fat from the beef calves and, if not already thinly sliced, freeze the roast for 30–45 minutes until slightly firm and slice across the grain into 2–3 mm thin slices. Place sliced beef in a large bowl.

Prep the beef

In a bowl combine soy sauce (6 tbs), mirin (2 tbs), sesame oil (2 tbs), sugar (2 tbs), minced garlic (4 cloves), grated ginger (1 tbs), and freshly ground black pepper (1 tsp). Whisk until sugar begins to dissolve. Add cornstarch (1 tbs) and mix until evenly distributed.

Make the marinade

Pour the marinade over the sliced beef, toss thoroughly to coat every slice, then cover and refrigerate for at least 30 minutes and up to 4 hours. The cornstarch will help the sauce cling and produce a glossy finish when cooked.

While the beef marinates, slice the onion thinly, julienne the carrot, slice mushrooms, thinly slice 2 additional garlic cloves, and cut scallions on a diagonal. Keep vegetables separate from the beef until ready to cook.

Prepare vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs neutral oil. Add sliced onions and a pinch of salt and cook, stirring, for 3–4 minutes until softened and translucent. Push onions to the side of the pan.

Increase heat to high and add remaining 1 tbs neutral oil to the pan. Add the thinly sliced garlic and cook 20–30 seconds until fragrant but not browned.

Add the marinated beef in a single layer as much as the pan allows—work in 2 batches if necessary to avoid steaming. Sear without moving for 30–45 seconds, then stir and continue cooking for another 1–2 minutes until beef is mostly browned but still tender. Remove beef to a plate and keep warm.

If you cooked in batches, return all beef to the pan. Add sliced mushrooms and julienned carrot and cook 1–2 minutes to release moisture.

Stir together stock (120 ml), oyster sauce (1 tbs), gochujang (1 tsp, optional), rice vinegar (1 tsp), and brown sugar (1 tbs). Pour into the pan with beef and vegetables. Bring to a quick simmer and scrape up any browned bits from the pan. Reduce heat to medium and simmer 1–2 minutes until sauce thickens and coats the beef. Taste and adjust: add more soy or a pinch of sugar as needed.

Make the sauce

If you want a glossy finish, swirl in butter (1 tbs) off heat and mix until melted. Stir in sliced scallions and toasted sesame seeds (1 tbs).

Scoop steamed rice into bowls. Arrange a generous portion of the sauced beef (Bap Bo) over the rice. Garnish with remaining scallions, optional cilantro or microgreens, and an extra sprinkle of sesame seeds. Serve immediately.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce.

beef calves (thinly sliced), or beef round/eye of round

sugar

garlic (minced)

fresh ginger (grated)

black pepper (freshly ground)

yellow onion (thinly sliced)

scallions (green onions, sliced on bias)

carrot (julienned)

shiitake mushrooms (sliced) or cremini

garlic (thin sliced, for cooking)

oyster sauce

gochujang (Korean red chili paste) or to taste

brown sugar or honey

sesame seeds (toasted)

neutral oil (vegetable, canola, or grapeseed)

butter (optional, for finishing)

steamed rice (for serving)

fresh cilantro or microgreens (optional garnish)

Rinse the peeled and deveined shrimp under cold water, then pat completely dry with paper towels. Dry shrimp sear or poach more evenly.

Rinse and pat dry

Place the shrimp in a bowl and toss with kosher salt, sugar and a pinch of freshly ground black pepper. Let sit 5–10 minutes while you heat the pan — the light salt/sugar draws out a bit of moisture and seasons through.

Season shrimp

Heat a medium nonstick or stainless-steel skillet over medium-high heat and add 1 tablespoon vegetable oil, swirling to coat.

Preheat pan

When the oil is shimmering, add shrimp in a single layer. Cook without moving 30–45 seconds until the underside is pink and lightly golden, then flip and cook another 30–60 seconds until opaque and just cooked through. Remove shrimp from pan to a plate. This step gives a lightly caramelized exterior if you prefer texture in your bowl.

Sear shrimp (optional)

In a small saucepan, combine 2 cups low-sodium chicken broth (or water), 1 tablespoon fish sauce, sliced garlic, and ginger slices. Bring to a gentle simmer over medium heat.

Make finishing broth

If you prefer poached shrimp rather than seared, add the raw seasoned shrimp to the simmering broth and cook 2–3 minutes until shrimp turn opaque and curl. Remove with a slotted spoon and transfer to a plate.

Poach shrimp (alternative to searing)

If you seared the shrimp earlier, return the seared shrimp to the simmering broth for 30–60 seconds to warm through and pick up savory aromatics. Stir in 1 tablespoon lime juice, then remove shrimp with tongs or a slotted spoon.

Finish shrimp in broth

Keep 1/4–1/2 cup of the hot broth aside to ladle into the Bun Bo Hue or soup bowl when assembling; the shrimp will have some of the finishing flavors infused into this liquid.

Pho Thien Vietnamese Kitchen - Aurora

A2

Grilled Pork Skewer