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How To Cook Vietnamese Sausage

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Chef Tu David Phu and I first connected a a while back when he was doing pop-up dinners. He’s super talented and very cool, so we’ve kept in touch.

Since then, Tu has been named a SF Chronicle Rising Star Chef, featured on Season 15 of Top Chef and now he’s doing all kinds of interesting projects. I was especially interested when he started posting about an Art of the Grill project at Whole Foods. I wanted to know what inspired him to create the recipe and how to cook and serve it, so Tu graciously agreed to show me and let me record it for my new IGTV channel.

We met at Whole Foods Market in Oakland and I learned that he’s got a lot more in the store than just sausage. There were Vietnamese-spiced chicken wings, shrimp, pork belly and more! Then we went to Kitchener Oakland so he could show me how to cook the sausage, because I don’t know about you, but sometimes it turns out dry when I cook it. Tu showed me an incredibly easy, foolproof way to cook sausage, so you should definitely scroll down for the video and recipe.

We ate the sausage with his Vietnamese-spiced Pork Belly, Nom Nom Paleo’s Heirloom Tomato Salad and Chef Michelle King’s Japanese Street Corn. I was a little skeptical because it was my first time eating from the prepared foods counter, but everything was surprisingly fresh and flavorful. I would definitely order again if I didn’t have the time or energy to cook.

Click here to watch the video.

The Art of the Grill products are available at all Whole Foods Market locations in Northern California through the end of September, but stores rotate through all the different foods, so be sure to ask what they have available!

Vietnamese Sausage

Ingredients:

4 Vietnamese sausage links

½ C Water

1 T Vegetable oil

1 Jalapeño, sliced

Cooking Method:

Put sausage links in a small saute pan and add about an inch of water. Cook sausage on high, turning every few minutes. When the water evaporates, turn heat down to medium-high and add vegetable oil and jalapeño. Flip sausage every few minutes until all sides are golden brown. The whole process should take 15 minutes.

Christina Mitchell

Christina Mitchell

Christina is the founder of East Bay Dish. Her writing has also been featured in East Bay Express, Berkeleyside, Oakland Magazine and Edible East Bay.
Christina Mitchell

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