Award-winning chef and restaurateur
Charles Phan opened The Slanted Door in San Francisco in 1995,
inspired by the food of his native Vietnam. Since then, The Slanted
Door has grown into a world-class dining destination, and its
accessible, modern take on classic Vietnamese dishes is beloved by
diners, chefs, and critics alike. Now the eagerly anticipated
The Slanted Door: Modern Vietnamese Food
is finally here. Phan has penned not
just a cookbook, but a love letter to the restaurant, its
people, and its food. Featuring stories in addition to iconic
recipes, The Slanted Door both celebrates a culinary
institution and allows home cooks to recreate its
excellence.
Phan has
graciously provided EYB members a recipe excerpt from his cookbook,
a first for EYB! Even better, we're delighted to offer
two copies of the book to EYB Members in
the USA and Canada only. Enter by clicking on the contest
below the recipe. Please note that while one of the entry options
is to answer a question in the comments, you must enter through
Rafflecopter or your entries won't be counted. The contest ends
November 8, 2014.
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Ginger Beef Vermicelli from The Slanted Door by Charles
Phan
About ten years ago I met up with restaurateur Bobby Chinn, the
London educated New York stock trader who eventually found his
calling as a chef. His hugely successful Restaurant Bobby Chinn
opened in 2001 in Hanoi, and he followed up a decade later with a
location in Saigon. When I visited him in Hanoi, we hopped on his
scooter and he took me to a street stall where a woman was
stir-frying beef and garlic, which were served over noodles. The
key to her delicious dish was getting a caramelized crust on the
beef without burning the garlic. At the Slanted Door we do this by
stir-frying the beef and garlic separately, but at home, just give
the beef a quick stir-fry before adding the garlic.
6 ounces bavette or flank steak, thinly sliced on the
diagonal
4 tablespoons canola oil
1 teaspoon cornstarch
Pinch of kosher salt
Freshly ground black pepper
3 cloves garlic, thinly sliced
2-inch piece of fresh ginger, peeled and julienned
2 teaspoons fish sauce
3 cups cooked rice vermicelli
Flavored fish sauce for serving
For serving:
Lettuce, torn
Roasted, unsalted peanuts
Serves 2 to 4
- In a medium mixing bowl, combine the beef slices, 1 tablespoon
of the oil, the cornstarch, salt, and a few grinds of pepper. Use
your hands to toss together and set aside.
- Heat a wok or skillet over medium-high heat until a drop of
water evaporates on contact. Add 1½ tablespoons of the oil and heat
until shimmering. Add half the beef and cook, stirring, until the
beef is browned, about a minute. Add half the garlic, half the
ginger, and half the fish sauce and continue cooking until the beef
is cooked through, about 2 minutes. Transfer to a bowl. Repeat with
the remaining oil, beef, garlic, and fish sauce.
- Serve the beef on top of the vermicelli, and a bed of torn
lettuce. Sprinkle with peanuts, and serve with flavored fish sauce
alongside.
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