Vietnamese Surf and Turf

You know I love my surf and turf. Here are two more home runs from The Slanted Door. Two different types of noodles with crab in one and beef in the other.

Dungeness Crab with Cellophane Noodles

Dungeness crab is absolutely decadent, and as a native to the North American Pacific Coast is a nod to making this Vietnamese dish a bit more fusion. The best part might be the noodles, which are just barely blanched enough to become flexible, then allowed to dry back out which allows them to absorb all of the flavors of the crab and stir fry sauce as they reach perfect al dente in the wok. Cilantro for garnish. A new favorite dish for occasions that can afford that crab.

Ginger Beef with Rice Noodles

Pretty typical beef stir fry and has all the rich flavors you expect from a good Asian-inspired restaurant, but I know I reached them through organic miso and fresh CA flank steak and quality peanut oil, and not MSG and partially-hydrogenated junk. Served over rice noodles on a bed of lettuce, garnished with peanuts, and served with a unique flavored fish sauce to drizzle for that exotic Vietnamese edge. Really, really good.

(And the green beans I did from The Slanted Door a while back as well, which is a fave.)