Recipe: Char Siu - Thịt xá xíu

By Helen Le Published: April 20, 2015

  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 3 hrs 45 mins

  • Yield: 4-6 Servings

This is an influence from a Chinese dish called Char Siew. It's very popular in Vietnam as well as other Asian countries.

  • For the marinade, mix the red fermented beancurd, 2 tbsp the red sauce, the five spice powder, 2 tbsp minced garlic, 1 tbsp maltose (or honey). Also add cooking oil, light soy sauce, dark soy sauce, oyster sauce and vegetable oil (1 tbsp each), 2 tbsp sugar, 1 tsp sesame oil, 1 tsp pepper. Marinate the meat for 2-3 hours at least or better overnight in the fridge.
  • If you cannot find the five spice powder and the red fermented beancurd, you can replace with a small package of the red pork seasoning mix.
  • Place the meat on top of a baking trade. Roast in a preheated oven at 200°C/390°F for about 15 minutes, and then brush the marinade all over the cut of meat.
  • Then turn them over and brush the other sides as well. Roast for another 15 minutes and then turn on the oven to 250°C. Roast for the last 10 minutes.
  • The remaining of the marinade can be turned into a very delicious sauce. Add about 1/2 cup of water to dilute it a little bit and bring to a boil
  • One way to serve Thit xa xiu is to make Pho xiu. You can also serve Thit xa xiu with sticky rice to make Xoi xa xiu or put it in baguette to make Banh mi xa xiu