Recipe: Char Siu – Thịt xá xíu

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

Post By Helen Le (284 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


Related Posts Plugin for WordPress, Blogger...

You may also like

5 comments on “Recipe: Char Siu – Thịt xá xíu

Karen Frenchy

cảm ơn ! Merci beaucoup !! It is DE-LI-CIOUS! My 8 YO daughter and I made some on Sunday and the whole family LOVED it! We followed your advice and turned the marinade into delicious sauce… it was SO good with bún, sliced cucumber and cilantro. Delicious way to celebrate our Vietnamese heritage!

H. Ngo

I tried the xa xiu today for the first time and it came out very nice and delicious, thank you Helen for the easy to follow recipe !


hi, can you snap a picture of the red fermented beancurd and red sauce so i have an idea of what to look for at the grocery store? thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *