These Vietnamese garlic noodles are addictive and are perfect with any kind of grilled fish or meat or if I’m in the mood, sometimes I just eat them on their own.
I had a similar dish at Thanh Long, a restaurant in San Francisco, so when I came home, I tried to re-create it, and this is my best effort.
Why I love this dish?
It’s super easy to prepare and will satisfy any garlic craving. Its packed with umami and is really hits the spot.
Looking for another excellent noodle recipe, Quick Singapore-style Stir-fried Noodles
Here’s a great Vietnamese chicken dish, Vietnamese Chicken With Ginger- Gà Kho Gừng
And my most popular Thai dish, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish
Or a super spicy Thai dish, Gai Pad Prik – Thai Chicken with Chilies
Or the famous shaking beef from the Slanted Door, Vietnamese Shaking Beef inspired by The Slanted Door
Looking for a list of the recipes I come back to again and again, My Favorite Recipes
Ingredients:
4 Tbsp Butter
10 Garlic cloves, minced or smashed.
1 Tbsp Oyster Sauce
2 tsp Light Soy Sauce
2 tsp Fish Sauce
Dash of Maggi Seasoning
1 lb Spaghetti or Linguini
1/2 cup grated Parmesan or Pecorino Romano mixed
1/2 cup Green Onions.
Preparation:
Put the butter into pan with the garlic and green onions and sauce gently, add the other ingredients and then remove the sauce pan from heat. Be careful not to let the garlic get too brown or it will get bitter.
Boil your water and cook the pasta until just al dente, save a little pasta water. Drain and add all ingredients and mix well with the pasta water until creamy, add cheese and sprinkle extra green onions on top.
Note: Only salt the pasta water very lightly or not at all, because the sauce ingredients already have a lot of salt. You can always add more salt, but you can’t take it away.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Vietnamese Garlic Noodles: A San Francisco Classic
Ingredients
Equipment
Method
- Put the butter into pan with the garlic and green onions and sauce gently, add the other ingredients and then remove the sauce pan from heat. Be careful not to let the garlic get too brown or it will get bitter.
- Boil your water and cook the pasta until just al dente, save a little pasta water. Drain and add all ingredients and mix well with the pasta water until creamy, add cheese and sprinkle extra green onions on top.