How to make fermented bean curd (Vietnamese CHAO) | Helen's Recipes

[@ThuyVyNgo]

I started watching this channel as sometimes when I call my mum for a recipe she is busy! I love simple homely food and now I can cook for her:) can't wait to make this for my mum, we usually buy chao but I think homemade will be delicious! Thanks Helen xx

[@jessicaramer6630]

Thank you for uploading this video. The directions are clear and the photography is beautiful.

[@cold8x]

your's voice is perfect, I love your intruction, It's clearly.

[@jimbox114]

Fermented hot peppers smell wonderful. Going to give this a shot see how it turns out.

[@BB-lg4nn]

I love chao, so good. Especially with plain rice it still taste amazing!

[@benthere8051]

Tôi thích ăn rau muống xào chao. I also like to eat chao with rice. I have to grow my own rau muống. My American friends and family don't care for chao too much but I think it is delicious. My adopted daughter is Vietnamese and introduced me to many dishes. I taught her English and she taught me Vietnamese. I like the Viet chao better than what I can buy in the Asian markets. It has a much better flavor. I am looking forward to making some of my own. I have been to VN four times now and took a cooking class in Saigon on my last trip in December. I really enjoy your KZbin channel. Cảm ơn bà rất nhiều.

[@HelenRecipes]

My pleasure. Chao is an acquired taste. Glad to like it :)

[@marih.1619]

Finally a good recipe, I've been looking everywhere for this. Thank you Helen.

[@bvdijk6599]

Never tried it and even never heard of it, but this looks like something smelly that I would probably enjoy. Thank you for the recipe!

[@bpetnoi1472]

Thank you very much for such a clear and detailed recipe for Chao. I have loved this very much since I first ate it in Taiwan.

[@iridemurgia7429]

I will try it asap, thank you so much for the recipe! It was a pleasure to listen to your sweet voice 🌹❤️

[@HelenRecipes]

I appreciate your feedback! Thank you for your kind words and eagerness to try the fermented bean curd recipe. It's wonderful to know that you found my voice pleasant to listen to. I'm here to help you every step of the way, so if you have any questions during the process, don't hesitate to ask. I wish you a fantastic time making the homemade fermented bean curd and hope you thoroughly enjoy the natural flavors it brings to your dishes. Happy cooking and savor the delicious results! 😊🌱🍚

[@iridemurgia7429]

Hi Helen, I' m preparing my first batch of chao, gonna putting in the jar...it smells very bad, it's normal? And the colour of my tofu looks different from yours, there are some light violet and hairy spots, I' m worried that's gone off, what do you think about it? 😬

[@kkz201]

thank you helen! i had no idea it was this easy to make. i love adding a couple of cubes to cook water spinach. and of course a cube to eat with plain rice is a good comfort food meal.

[@fsjeep611]

So excited for this recipe! Great instructions.

[@JOJO-ge3dt]

Hello.. Quick question is there any substitute for cooking wine?

[@patrickp4827]

Made a batch and you're right, it's way better than the stuff in the store!

[@circuh1981]

Can you show some recipes where you use this chao? thanks

[@huynhthao2113]

WHATEVER you can cook CHAO with duck meat!

[@HelenRecipes]

Check these out kzbin.info/www/bejne/j3qpmaSih8uiqqM and kzbin.info/www/bejne/eabKaJVno7-If9k

[@ashleycnguyen262]

I enjoyed eating this with plain white rice when I had nothing eles to eat! A little goes a long way. I'd take a little Chao & mix it in my rice. Very delicious!

[@DarkSydeEditing]

I live in China and love this stuff. I had no idea it took so much to make it. Will the Tofu not just ferment in the jar instead of leaving it out for five days before canning it?

[@Psaltrymom]

Chef Jana makes a vegan tofu 'feta' cheese using Chao.

[@lrt3338]

Helen, I loooove Chao. I'm so glad I found at our local Asian grocery and tried!

[@ceciliescheel9128]

what did you top the jar off with? 4:02 🥹

[@gogan3429]

Looks great! Thanks for doing this for us. 🙂

[@HelenRecipes]

Any time!

[@thanhhale1537]

Hallo, cho đến hôm nay chị mới viết lời cảm ơn em gái đã chỉ dẫn làm món chao thành công, rất ngon và thơm béo, hôm nay đám giỗ mẹ chồng chị đã múc chao cúng bà và nói con đã làm được món chao ngon , chồng chị cũng khen ngon. Một lần nữa cảm ơn em gái giúp chị làm thành công

[@HelenRecipes]

ôi xúc động thế. Cảm ơn comment của chị

[@brigittebilodeau8579]

I went on your website and I can’t find this recipe . Thanks could you give me the link please

[@joeb4142]

Beautifully made video 💐

[@ritachan8344]

Chị ơi cho e hỏi c để vô lò vi sóng quay 30 giây là dùng nhiệt độ thế nào c, nhỏ, vừa hay nhiệt độ lớn trong 30 giây vậy c

[@kay-marieadkins4342]

How long does it take to ferment?

[@NicolePhim-CookingandTravel]

Very nice recipes 👍🏻👍🏻👍🏻👍🏻👍🏻

[@ericaennis3088]

What do you do about contamination? Is the whole batch ruined?

[@nhiarslain2422]

Chao & hot gooey cháo combo is my comfort food.

[@totogirl0]

great video and i love your voice and narration

[@petrathornewill1761]

I have tasted a product in Taiwan with olive oel and basil. It is soooo good but I can’t buy it in Germany Do you by chance know how to make it? It’s has the creamy texture and taste like blue cheese

[@paulnielsen3256]

I love your accent!

[@ur4ever1]

Hi Helen, thank you for all your shared recipes! Can I skip the cooking wine?

[@steveraman4562]

excellent info helen thanks keep it going

[@jannamebaotocuaruneterra6211]

ôi luộc bầu luộc đậu bắp lên chấm với chao ( pha ) ăn ngon hết xảy! Cần gì sơn hào hải vị. Đậm chất bình dị! Nói thôi thấy ứa nước r

[@imagomonkei]

This looks good, and I'd like to try. But I could listen to your voice all day.

[@expectationofplenty]

Thank you so much for sharing this recipe!

[@maximabrown8338]

Great video, can i still make it without alcohol, also must i leave in the fridge for 20 days? Thanks for the video!

[@joeb4142]

Maxim A Brown Cooking wine helps to preserve the tofu and adds a distinctive flavor. You can let the alcohol evaporate at the end of the process if you wish. You let the tofu ferment for 20 days at room temperature. If you store in refrigerator it will take months to ferment.

[@katiewray2525]

I cant have alcohol, could i use finished kombucha to add to the brine instead?

[@pollyoz2193]

I searched for the recipe at the website you link to, but could not find it

[@CharGC123]

I love adding some of this when I make vegan cheese! Thank you for showing us how to make it at home! I tried going to your website but keep getting this message: [an error occurred while processing this directive]

[@andeszheiddinne706]

Can i substitute cooking wine with something non alcoholic like yeast?

[@theengineerbox]

You won't catch me eating this anytime soon but I appreciate other cultures foods nonetheless. This was very informative and a pleasure to watch :) Thank you

[@thuvo6206]

After 20 days of fermenting, do you put it in the fridge, if so how long is the storage life?

[@inouelenhatduy]

you can keep it outside , that how chaos you buy from market + i never see my grandmother keep them in fridge normal she just keep outside and normal you finish a small bottle of chao in 2 month ( i think you can keep it longer , but our house we normal finish them in 2 month , i cant eat it , but everyone in my family eat it lol , weird cause i can eat mam ruot / tom and japanese nato bean which super stink lol , but cant eat chaos lol )

[@annv297]

what kind of cooking wine do you suggest? can I use vodka? thank you

[@HelenRecipes]

yes you can use volka

[@amybethhurst]

Thank you, this looks amazing!

[@jaaleleet]

Thank you for this, i'm really into fermenting stuff

[@Saigon172]

hi Helen ! cách bạn làm đơn giản mà nhìn ngon quá, mình sẽ học theo nhưng bạn cho mình hỏi, mình dùng rượu bao nhiêu độ là ngon , cam on ban .

[@HelenRecipes]

ban dung ruou manh nong do 35-40% nhé

[@Saigon172]

Helen's Recipes (Vietnamese Food) cam on ban nhieu nha neu ko hoi ky la minh dung rượu cua Hàn roi , rượu Hàn co 18° thoi.

[@professorm4171]

It makes a good marinade for meats too.

[@snowleopard7952]

I Love it!🌸

[@ebonyhoffman4239]

what can I use as a substitute for the cooking wine

[@AndrewPolakow]

maybe some sort of vinegar like a white wine vinegar. Seems to me that the wine is used for flavor but also a defense against harmful bacteria growth. 3 years of waiting and here is a half baked answer :)

[@CassisVermillio]

Thank you very much for this ms Helen! Can‘t find it stores here so I may as well make it :3

[@dungduong8945]

chị biết làm chao thúi không chị?

[@ralph17p]

Well. The first person who tried this was very brave or very hungry.

[@nononohellnowhatcomeonohno5099]

How can you tell if the tofu is fermented or rotten ☹️

[@TheStepsen]

if you see fungus, or some funky colours like green or blue on the top.

[@patrickp4827]

I got some Chinese fermented bean curd that was a bluish green and it was insanely strong but tasted oh so good. Maybe depends on the strain of bacteria in the ferment?

[@TheStepsen]

@@patrickp4827 if you bought the product from a chinese market, and it was labled as something save to eat then yes. its similar to blue cheese. but if you ferment at home and something blueish appears you should definitely toss it.

[@patrickp4827]

Stepsen okay thank you very much 😊

[@Goldie_Roger]

this is how yall gave us coronavirus

[@Singh_singh75]

Wow. Iike it very much if it's fully vegetarian without eggs

[@patrickp4827]

Love this stuff!! 🥰

[@carlglick1990]

You mentioned that there's a difference between the Chinese Fermented Bean Curd and Vietnamese. Is that a regional difference or is it mostly a difference between fresh and canned?

[@louisnghiem9415]

The Chinese version inoculates the tofu with white mold spores which forms a mycelium similar to camembert cheese before being stored in a high alcohol brine solution.

[@nombreapellido7223]

But Chinese have different kinds. Ive seen red, white, yellow, and rose wine.

[@lekrepf3824]

@@nombreapellido7223 From what I can tell, the production process is about the same, the different kinds are due to different seasoning in the brine for the second fermentation!

[@clearlybe]

@@lekrepf3824 k

[@Saigon172]

cho mình hỏi mùa Đông tuyết rơi ko có nắng vậy mình u trong lò nướng được ko bạn ? u giống u bột vậy đó.

[@HelenRecipes]

ban thu xem sao nhe. Minh nghi van ok nhung se can nhieu thoi gian hon

[@Saigon172]

Helen's Recipes (Vietnamese Food) cảm ơn bạn mình đang u trong oven nè để thử coi sao vì bên Hàn đang mùa Hè mưa suốt tuần ko có nắng bạn a .

[@thiennguyenusa6951]

Các cháu ủ trong lò nướng và mở đèn trong lò ( nhớ đừng vặn lò nóng ) để ủ trong lò 2 ngày đậu hủ sẽ lên men màu trắng , hoặc vàng , hoặc màu hồng là tốt , đừng để lâu hơn sẽ lên men đen là hư bỏ đi , cô ở Tennessee khí hậu lạnh ủ như vậy rất thành công .

[@1983Boria]

Wow! Must try this.

[@sunshineudomsuk1935]

Add sugar, lemon juice and add fresh chili To add deliciousness

[@jenienguyen2345]

May you please do a video on how to make tau hu ky? :)

[@diywithhanhanthi7294]

Great explanation. Thank you

[@thanh1234271]

chị ơi làm video hướng dẫn làm tàu hủ đi chị

[@HML2004]

Great videos and recipes :)

[@odaliabalbi5541]

Thanks

[@ravinchan1173]

So nice,Thank you . From Thai’s FC

[@sakra123]

I love this recipe, because you do not have to use the blender ... usually about 1/4 of the batter is wasted in a blender....):

[@kstang9441]

Thank you

[@cimonkien9833]

thanks boss

[@KUTOREVIEW]

bây giờ em mới biết món này hix

[@junkonoyume5433]

Can anyone tell me if this is the viet version of 臭豆腐？

[@phuonglinhan5267]

Junkonoyume yes. I think it's vietnamese version of 臭豆腐 but we don't fry it 😊

[@18p324]

Junkonoyume not 臭豆腐 but it's actually a version of 豆腐乳

[@junkonoyume5433]

Thank you guys for the reply!

[@catfish5272]

FYI I’m seeing videos of chao in Vietnamese and it seems they toss their tofu in seasoning before fermenting it. Which makes sense cuz after fermentation it turns soft. Right? Correct me cuz those videos had zero English. So...

[@baobao9856]

chị helen ơi em ngâm chao được một tuần thì trên bề mặt của nước chao có nổi 1 lớp màn trắng và đục . em ko biết nó đang lên men hay bị hỏng nữa. mong chị sơm trả lời. cảm ơn chị

[@thiennguyenusa6951]

Lần sau làm cháu nhớ lấy rượu trắng đổ vào hũ tráng đều để diệt trùng vì hũ cần phải sạch sẽ thì chao không bị hư .

[@baobao9856]

@@thiennguyenusa6951 cháu cảm ơn ạ❤❤

[@thiennguyenusa6951]

@@baobao9856chắc chắn cháu làm chao đã thành công rồi .

[@bwibwi5]

Would Soju, vodka, or mirim be okay to use for the cooking wine? Thanks for the recipe!

[@HelenRecipes]

Yes, absolutely

[@justjosie8963]

So fermenting is sitting a food out at room temp and letting it grow mold?

[@sakurayuri2905]

chị cho mình hỏi, mình thấy có 1 viên chao có mốc đen, vẫn sử dụng được hả bạn

[@bread_bee]

khong nen su dung.

[@TranTran-cs3eq]

Mình làm sau khi ngâm nước được 5 ngày mặt nước bị váng hua trắng như muối cà ý

[@thiennguyenusa6951]

Hũ đựng cháu cần dùng rượu trắng đổ vào hũ tráng đều để diệt trùng cho hũ sạch sẽ trước khi ngâm đậu hũ .

[@baloney_sandwich]

20 days? Forget it I buy

[@maythecatbewithyou]

I forgot about them and let them ferment for a week, some of them had spots of mold :,( It seems to be important to stick to the 3-5 days...

[@kesitheguesser716]

I want to try this but I'm afraid i may not enjoy the flavour. I have never tried Chao

[@aquiozclips3884]

Lovely xx

[@julieuhc2241]

you boil tofu to make it firmer.... , not sterilizing ???!!!

[@nenee009]

She added a bunch of salt in case you didnt notice

[@joeb4142]

Pressing the water out makes it firmer.

[@DungLe-mz7qg]

Xin chào Helen, mình rất vui khi được thấy những công thức nấu ăn của bạn. Nhưng mình hy vọng bạn sẽ trở thành host nói chuyện giao lưu với mọi người, như vậy sẽ bắt mắt và gần gũi hơn. Và ít trang điểm sẽ thấy bạn thân thiện và xinh hơn! Hehe :))

[@tuongsangtay8877]

Chao buy in VN, no sugar

[@CuongNguyen-yr4bj]

Xin để Tiếng việt người già dể biết hơn cảm ơn cháu

[@vegataryanrecipes6304]

is it supposed to be a weird collor brown on some places?? it looks 🤮 edit: some are also black

[@jenborcic]

If you actually watched the video you would see she rolled the tofu in pepper - hence the black. Golden brown in good.

[@vegataryanrecipes6304]

Jennette Borcic sont judge too fast... i have seen this vid multiple times... what i ment was that some tofu blocks where black after it was fermented...

[@vegataryanrecipes6304]

Jennette Borcic if you actually readed my comment, then you should know that..

[@jenborcic]

@@vegataryanrecipes6304 Your telling me to not judge when you're putting a barf emoji on your judge post. Sometimes mold happens - just cut it off and continue.

[@vegataryanrecipes6304]

Jennette Borcic on my judge post?? what are you talking about?

[@jrmint2]

This is a chinese creation. Brought by Chinese migrants.

[@lilyautumn5]

gv trt

[@MyLifeInDallas]

That's mold on the top left piece! Gross! 😄

[@cherrycordiaI]

Bleu cheese is absolutely infested with mold. This is hardly different.

[@MyLifeInDallas]

Still it's black mold!!! 😖

[@mckenna2056]

Mike Le wait, isn't the ground black pepper that she added ? I first thought it's mold too but then she did roll the tofu cubes into some black pepper later before putting them into a jar.

[@MyLifeInDallas]

jjang jjang No, the peppers are bigger. What we are seeing is mold.