Spicy lamb dan dan noodles with Thai chile and mint from Elizabeth Street Cafe / Vietnamese Cuisine from the Elizabeth Street Cafe (page 112) by Tom Moorman and Larry McGuire and Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "ESC frangrant chile oil". Can substitute dry sherry for Shaoxing rice wine; and pork bones, chicken bones or a combination for beef bones. See recipe for a variation.

  • puddlemere on March 17, 2019

    I think I oversalted my stock, so that the end result of the sauce was a bit too salty. Otherwise, I really liked this--very intense flavor, and I love the herb salad on top. I used dry Chinese egg noodles rather than making my own, and served with a cucumber salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.