He’s Got a XO Sauce That Has His Own Delaware County Twist to It

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Image via Jenn Ladd, The Philadelphia Inquirer.

If you’re looking for a local version of a good XO sauce,, you might try…wait for it…Global Auto Tags & Services.  Ask for Jacob, writes Jenn Ladd for The Philadelphia Inquirer.

The Delaware County native works there as part of the family business.

But Jacob Trinh moonlights as the owner of Trinh Eats, which offers his special blended XO sauce.

Trinh is a Johnson & Wales-trained chef and former Vernick Fish line cook.

XO sauce, a savory-salty-spicy condiment, originated in Hong Kong in the 1980s.  It’s a blend of dried shrimp, dried scallops, cured ham, chilies, spices, ginger, garlic, shallots, soy sauce, Shaoxing wine, possibly sugar.

Trinh adds fresh crabmeat and whitefish, tamari and sake.

The mix is used in sauces and stir-fries or as a condiment.

Trinh cooks about 70 jars each week.

He’s aiming for a spot in a spring farmers market as he adds more products.

“What’s really surprising,” Trinh said, “is I was actually never a hot, spicy kind of guy out of my whole family. I’m actually the weakest when it comes to tolerance for spice levels. … It’s funny how that turns itself around.”

Read more about XO sauce and Jacob Trinh here.

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