Her best dish
Nearly every Hakka restaurant serves Hakka Stir Fry, but very few serve a really authentic version of the dish.
Squid, pork, dried tofu, scallions, garlic, celery, crispy shallots, dried shrimp, chili peppers.... Nguyen wields her cleaver with skill while preparing the ingredients. She worked hard to learn to make the dish with which she and her mother-in-law won a competition seven years ago. “I cooked more than 30 squid before entering the competition,” she recalls with a laugh.
“You fry the pork belly to render the fat and bring out the aroma, then fry the dried tofu, celery and other ingredients to give it flavor.” Nguyen reveals that the trick to Hakka Stir Fry is cooking it “low and slow” to bring out the flavors of the ingredients.
The title “Papaya Love” was a reference to a Vietnamese-style chilled appetizer that Nguyen created with green papayas. When the Public Television Service program became popular, the restaurant renamed the dish to match the title.
Papaya Love’s main ingredients are green papayas and carrots, which are julienned, then mixed with sugar, hot sauce, lemon, peanuts, and cilantro. Nguyen adds a little fish sauce to her hot sauce to make it a little “homier” and more Vietnamese. She also reminds us that the julienned papaya and carrots need to be iced for 15 minutes to ensure that they are crunchy.
Nguyen demands perfection at every stage of preparation.