Dau Hu Ky

Name: Dau Hu Ky
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 200 g tofu skin; 150 g minced taro; for frying oil; 1 tbsp pepper salt; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Dau Hu Ky captures the essence of a Saigon snack, where salt and fat are wielded with an intuitive touch. This home version, often scribbled in the margins of a family cookbook, brings the street-side allure to your table. It's a dish that embodies the casual, shareable spirit of Vietnamese snacking, perfect for gatherings where stories are swapped as eagerly as bites.

The tofu skin wraps around a savory core of minced taro, absorbing the oil's richness while maintaining a delightful crispness. Each bite is a balance of peppery saltiness and creamy taro, seasoned just so with fine sea salt. Serve it hot, inviting everyone to reach in and enjoy its comforting warmth and satisfying texture.

Ingredients

200 gtofu skin
150 gminced taro
for fryingoil
1 tbsppepper salt
to tastefine sea salt

Method

Begin by soaking 200 g of tofu skin in warm water for about 10 minutes until it becomes pliable. Once softened, gently pat the tofu skin dry with a clean kitchen towel to remove excess moisture. This step ensures the tofu skin is flexible enough to wrap the filling without tearing.
In a mixing bowl, combine 150 g of minced taro with 1 tbsp of pepper salt. Mix thoroughly until the taro is evenly seasoned. This mixture will form the flavorful filling for the tofu skin, providing a savory contrast to the crispy exterior.
Lay a sheet of the softened tofu skin on a clean, flat surface. Place a portion of the taro mixture along one edge of the tofu skin, forming a log shape. Roll the tofu skin tightly around the filling, ensuring there are no gaps or loose ends. This tight roll will help maintain the shape during frying.
In a large frying pan, pour enough oil to cover the bottom by about 1 cm and heat over medium-high heat. Test the oil's readiness by dropping a small piece of tofu skin into the oil; it should sizzle immediately. Carefully place the rolled tofu skin into the hot oil, seam side down, to prevent unrolling.
Fry the tofu rolls, turning occasionally, until they are golden brown and crispy on all sides. This should take about 5 to 7 minutes, but watch for a deep golden color and a firm texture as your doneness cue. Remove the rolls from the pan and drain on paper towels to remove excess oil.
Finish by sprinkling a pinch of fine sea salt over the hot rolls to enhance their flavor. Serve the Dau Hu Ky immediately while they are still warm and crispy, making sure to enjoy them with family or friends for an authentic Saigon snack experience.