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–+ servings

Vietnamese Garlic Noodles: A San Francisco Classic

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 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.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Vietnamese
Ingredients Equipment Method Notes

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.

Equipment

  • Large Pot

Method
 

  1. 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.
  2. 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.

    Notes

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