Sous Vide Rub #2, Vietnamese Fusion

a savory mix of dry ingredients that fuses Asian and Mediterranean flavor profiles. This unlikely but amazingly simple seasoning mix goes equally well with meats, vegetables, and even pasta dishes.

sous vide onion rings


Red Boat Salt (see link to source below), 1 Tablespoon/15ml
Fennel seeds, 1 Tablespoon/15ml.
Cardamom, 1 Tablespoon/15ml.
Ground Black Pepper 1 Tablespoon/15ml.
Dried Parsley, 2 Tablespoon/30ml.
Paprika 1 Tablespoon/15ml.

Red Boat Products are available  HERE


Combine all ingredients. Do not over stir, so as to avoid powdering the parsley. In the first model illustrated below, we see an example of pork spareribs that have been coated with this rub.

The ribs are sprinkled lightly with flour, and then coated with beaten egg white. This is a common model I use to attach seasonings to the surface of sous vide processed foods.

The spare ribs are propped upright in a Lipavi rack for oven roasting. The racks serve to achieve equal crust development over the entire surface of the ribs.

Even though Westerners do not typically combine ocean flavors with pork, chicken, or other land dwelling animals, the end result does not taste “fishy.”

These ribs were served with an old fashioned macaroni salad to reinforce the theme of familiarity. That being said, the macaroni, carrots, and celery were all processed via sous vide.

Rub #2 can also be utilized to make a novel variant of the ever popular “Buffalo Wings” pub and bar snack. The wings are deep fried using the same coating process.

Shredded cabbage with carrot ribbons and a Thai dressing go perfectly. See the recipe for the salad here. The watermelon provides refraichissement for the palate.

Combine equal volumes of Rub#2 and flour. As a first layer of breading, this will add a burst of flavor to onion rings and other vegetables.

Once dipped in egg and then crumbs, the surprising kick will stand up to the otherwise overwhelming taste of ketchup, which, itself, has its origin in Asian cuisine.

Watch the site for upcoming posts with more rubs and their multiple applications. We are also creating a special category of streamlined sauces that are especially well suited to sous vide products.



Fish Sauce, produced from fresh anchovies, is a an essential ingredient in the cuisines of Southeast Asia. Red Boat is a premium brand of the fragrant and intense condiment. The highly prized Black Sardines are harvested by Red Boat from the Phu Quoc Island archipelago off the coast of Viet Nam. The fish are salted, fermented, and aged in tropical casks for at least a year.

The Vietnamese have no monopoly on the appreciation of anchovies. Anchovies are also widely used in Italy, other Mediterranean countries, and world wide for that matter. Vietnamese culinary style was heavily influenced by French colonial occupation between the 1880's and the 1940's. The stock used in the popular dish called Pho exhibits characteristics that illustrate this. While the flavors of soy sauce and other Asian seasonings are frequently difficult to integrate with western flavor models, this may be why Vietnamese fish sauce and fish salt fuse well with dishes typically more familiar to Westerners

For a really unique sensation, sprinkle a little Red Boat on an apple, or a slice of watermelon.

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