And We're Back! Happy New Year!
I hope you had a wonderful time celebrating with family and friends. As for me, I’m currently in a peaceful fishing village in Hoi An, soaking up the simple life and getting ready for an exciting 2025! I’ve been enjoying plenty of fresh fish and veggies, and I’ve got a delicious dish inspired by my recent meals to share with you.
These noodles are extraordinarily simple and delicious on their own, but that doesn’t mean you can’t fancy them up a bit!
We reopen on Wednesday, January 8th, for lunch and dinner, and we can’t wait to see you all in the new year.
If you haven’t grabbed your 2025 calendar yet—don’t worry! We had to order more after selling out, and there are a few left online. Grab one now!
Simple, Flavorful Vietnamese Garlic Noodles
Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
4 tablespoons unsalted butter
20 medium garlic cloves, minced or smashed in a mortar and pestle
4 teaspoons oyster sauce
2 teaspoons light soy sauce or shoyu
2 teaspoons fish sauce
1 pound dry spaghetti
1 ounce grated Parmesan or Pecorino Romano (heaping ¼ cup)
A small handful of thinly sliced scallions (optional)
Method
Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce, and fish sauce, and stir to combine. Remove from the heat.
Meanwhile, bring 1½ inches of water to a boil in a 12-inch skillet or sauté pan over high heat. (Alternatively, heat just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir occasionally to avoid clumping, and cook until just shy of al dente (about 2 minutes less than the package recommends).
Using tongs, transfer the cooked pasta to the garlic sauce, along with any water that clings to it (reserve the pasta water in the skillet). Increase the heat to high, add the cheese, and stir vigorously with a wooden spatula or spoon until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it reduce. If it’s too greasy, splash in more pasta water to help emulsify it. Stir in the scallions (if using), and serve immediately.