This salad is part Southeast Asian, part Los Angeles and somehow...100% Ludo.
[MUSIC] Bonjour, welcome to Ludo a la Maison. I'm going to do an Hamachi Vietnamese salad. Hamachi is a good fish. When you slice it, it's like butter. I call that the butter of the sea. So first the fried shallot. Take a good knife, slice it very, very fine. A good sharp knife will make your life easy guys, yeah? I've never been to Vietnam. Never. Really want to go. I'm going to put on my wishing list for Christmas. You don't need to go to Asia to get inspiration for food. Here, in L.A. we have a lot of good, amazing Vietnamese restaurants. I mean, it's amazing. So, I'm going to fry my shallots. So, I put my fryer at 355. Just until they become golden brown. Voila. You know guys, everything is good with fried shallot. Everything is good with fried food, actually. Stir a little bit your shallot like this. So this is pretty fast, guys? See it take like three minute. Okay, so now I'm going to fry my basil, okay? So just take the leaf. I love fried basil. When you fry it, the color is just so beautiful. So put our basil here. So be careful guys you get a little [SOUND] [MUSIC] I told you. What else, we see the fried basil go pretty, pretty fast. It's gonna take like 30 seconds. That's it. See, it's so quiet now. When it's quiet like this, the basil is ready. The basil is very good. It's crispy, so much flavor. Now we're going to fry some lotus roots. [MUSIC] We're going to peel our lotus roots, voila. I was not very familiar to use lettuce root before cuz I'm French, we love the texture of the lettuce root. So lettuce root need to be sliced very thin, so you can always use a knife, with a little more tricky, so what I do as a restaurant we use mandoline, okay? Mandoline you can do everything with that, very very precise, perfect. This is a slice, paper thin Slice, so now we're going to fry our lettuce root. Make sure the lettuce root doesn't stick together and you start to know when it's cooked when you see less bubbling, see. Now it's very quiet here. I like. To eat one you just cannot stop, non stop, non stop. [FOREIGN] I'm gonna pick a little bit red onions Take off the first skin. And we take out this part here. I don't like this part here. This part is not good to eat. And now, one, we're just going to slice my red onions. Take your time. Then afterwards, I'm going to take my little onions and just let them soak for about 30 minutes in sherry vinegar. Sometimes pickles can take months, sometimes it can take a week. This one is very quick. Now, we're going to do a vinaigrette, okay? I'm going to put my palm sugar over here first. So lime juice here, the stinky fish sauce, smell like ****. [SOUND]? [UNKNOWN] garlic, okay? Put everything right here. Put a little bit of jalapeno, very spicy, that. So be careful. I was cooking, I was finished, and of course I made the big mistake. You know, we're not used to, French people use the jalapeno, so I never realized the thing was just so much spicy. And I just scratched my eyes. My god, my eyes was on fire. [SOUND] I was crying for a long time. For 30 minutes at least. Don't touch yourself when you touch a jalapeno. [SOUND] Put a little bit of water, okay? [FOREIGN] I'm going to then infuse a little bit of vinaigrette. Good, spicy. It's really hard to cook with jalapeno, because the recipe sometimes you put one jalapeno, and some jalapeno is spicier than the other. Put a little less in the beginning, test. And after if you feel You need more, put more. That is why that's very important. You always taste your food. When it's too spicy, nothing you can do, just crying. Eat it and crying, that's it. Green papaya, [FOREIGN]. Now two years ago, we discover new flavor, I never used in France You know two years ago, French was very French, like just about us, but now we are more open French people to different cultures and food. Now we are going to Julienne the papaya. Crush, see inside, cut it in four pieces like this. Take your team and do batonnete like this. Now I take my jicama Jicama, same thing. [BLANK_AUDIO] If you have another sharp knife, you're gonna go nowhere. Batonnet, voila. Now guys, we're gonna cut a fish. I am going to teach same thing as a yellow tail. We cut the little fin here, because some time they can be a little bit on your way when you cut a fish. Here was a collar, so I'm gonna take off this piece here, okay. [MUSIC] In fact I'm going to definitely cook it for myself on my barbeque. Just follow the bone. So if gentle as it takes you as a much [INAUDIBLE] like French butter. Now I'm going to take up the skin, do a little incision here. I'm going to pull the skin like this. So gentle. [INAUDIBLE] skin very well, so trust Mia, you need to have a very sharp knife. That's [INAUDIBLE] key. I know I insist to do a lot about that, but please. Don't have very much here, so now we're going to slice our fish, one slice, not dice, okay? [MUSIC] Put our fish here. More like a sashimi style. But the way you slice fish, it really tastes differently. We're going to take our green papaya and [INAUDIBLE]. There's quite a bit of [INAUDIBLE] with the pick up stick. And then we're going to put a slice of banana. Then we put our little marinated red onions. So now, I'm just going to stain the vinaigrette, I don't want any pieces of garlic or jalapeno. And the fish swim a little bit in the vinaigrette and after I'm going to put my fried shallot, lotus root and our fried basil Voila, we have our Hamachi Vietnamese Salad. I recommend to do during the summer when it's very hot. I mean, it's so light, not too sweet. [BLANK_AUDIO] That's a good dish. I should not speak with my mouth full, but there you go, guys. Come back to the next episode. [MUSIC]