#428 in Grocery & gourmet foods
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Reddit mentions of NOH Chinese Barbecue Char Siu Seasoning Mix
Sentiment score: 3
Reddit mentions: 4
We found 4 Reddit mentions of NOH Chinese Barbecue Char Siu Seasoning Mix. Here are the top ones.
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Net Wt. 2.5 oz.Just add water.No MSG
Specs:
| Height | 3 Inches |
| Length | 4 Inches |
| Size | 2.5oz |
| Width | 0.25 Inches |
Pretty much used this recipe for the broth. I tweaked it a little by adding a few extra ingredients and taste-tested along the way (so I can't give you a good measurement). Mostly just added fish sauce, pepper, and MSG-free vegetarian seasoning. I also excluded the dried squid because I didn't have any on hand.
For protein, I added shrimp, squid, and grilled pork seasoned with Chinese BBQ Char Siu powder. Each of these were cooked separately and then added to a bowl of clear noodles and broth.
After cooking and adding the meat in a bowl, I added chopped green onion, a squeeze of 1/8 of a lime, onions, a bunch of mint and lettuce, cilantro, hoisin sauce, and Sriracha all according to preference.
Just a note, hoisin sauce usually isn't added to Hu Tieu but I wanted it in. Also, I usually like to use a spicier and more flavorful condiment than Sriracha but didn't have any at the time.
Tenderloin doesn't come with lot of fat, if at all. I think you should just go with shoulder. Upping the temp to 145 and maybe 12-14 hrs would help rendering the fat.
I have made char siu many times without sous vide (using this instead). Usually char siu will require some intense rendering to make it taste good, unlike searing meat in other dishes where you can get away with just searing the surface.
I think I will try sous vide tomorrow, just happen to have some char siu powder and pork shoulder in the fridge!
Yep, like this.
It's actually a pretty forgiving recipe. I've used several char siu sauces and marinades and have to say I strongly prefer the dried spice packets over the liquid sauces. I've used this guy before satisfactorily: NOH-Chinese-Barbecue-Char-Seasoning
In terms of the cut, like others have said, pork shoulder is traditional but I prefer boneless country style ribs. Regular ribs would also be great. Just marinate according to the packet directions, make white rice (I usually make sticky rice), and garnish with cilantro. I tend to broil it to finish so the top gets a little browned. Delicious.