By Brad Japhe, a Forbes food, beverage and travel contributor

If you ask Top Chef alumnus Tu David Phu, his unique style of Vietnamese-infused California cuisine is as much about birthright as it is about birthplace.

The Oakland, California native is a first generation Vietnamese-American whose family has been crafting artisanal fish sauce since 1895. The brand, Phu Quoc Fish Sauce is considered the gold standard of the condiment.

But Phu has hardly rested on his familial laurels. Named a rising star of the Bay Area by the San Francisco Chronicle in 2017, he’s already spent time in the kitchens of Daniel, Acquerello and Chez Panisse. Along the way the skills he amassed ultimately became ways for him to reimagine the flavors of his childhood with renewed focus and clarity. As folks across the country eagerly await the return of restaurants, there is still time to sharpen your skills in the home kitchen. To that end, chef Phu shares one of his favorite recipes. “When you can’t get delivery of your favorite Asian comfort foods, recreate this elevated version of an iconic Vietnamese dish called ‘Com Ga’ or Chicken Fat Rice,” he says. “A cross between a traditional Com Ga and Fried Rice, it is spiced up with lemongrass, fresh turmeric, shiitake and fish sauce.”

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