Hallo, friends. It's been a while, no? Well, I've been a busy, busy bee with my new shop (also called Boneflowers -- I'm all about branding) at 1747 Polk Street at Washington. I don't know if you guessed, but setting up shop is a fair load of work! It was giving me the droop for a bit there, but my naturally springy disposition has reasserted itself at last. The big hurdles are out of the way, and you can pop by anytime you feel like sipping some champagne and trying on some fabulous vintage clothing. Luxury at low prices, that's my motto. Well, actually it's 'If you can't have morals, you can at least have standards,' but that's not the point.
So, anyway, as a conciliatory nugget, here is my version of the top secret recipe for Vietnamese garlic noodles as prepared by the loving hands at Thanh Long and Crustacean.
4 oz. thick egg noodles, chow mien style (try Auntie Chungs)
4 cups chicken stock
4 tbsp butter
4 cloves garlic, minced
2 tbsp brown sugar
1 tbsp nam pla (fish sauce)
fresh grated Parmesan
Image from gogonoodles
Boil the chicken stock, then add noodles and cook according to package directions. Drain and set aside. While the noodles are boiling, melt the butter in a sauce pan over medium-low heat. After it melts, keep cooking and shaking the pan from time to time until the butter is foamy with golden brown flecks at the bottom. Remove from heat immediately and add the garlic. Let the garlic sizzle in the hot butter for a minute, then add the sugar and nam pla. Toss in the drained noodles and taste. Add salt and/or sugar to taste. Top with Parmesan and serve warm.
Do not eat the entire thing, though I am sure you will be tempted. This is a good dish to serve with a light salad and grilled seafood, to people you wish to impress.
Have fun, dahlings!