This is the signature dish from The Slanted Door, a modern and trendy Vietnamese restaurant in the Ferry Building in San Francisco. I ate there on a trip last year and was so impressed by the food. I’m pretty sure we ordered half the menu between two people, but there were so many mouthwatering items on the menu. If you ever have the opportunity to go (which you should), I highly recommend the papaya salad, crispy Imperial rolls, and this dish, of course. This recipe is from The Slanted Door cookbook, which I’ve rewritten slightly for simplicity and because I prefer the onions a little softer than the recipe calls for and adding some arugula to the traditional watercress for that peppery bite. I’ve made this several times in the few months since I returned from my trip and it’s perfect for someone who eats a low-carb diet (MOM).
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[…] is heaped into a bowl with crisp rice and tons of vegetables. This ever-so-slightly reminds me of shaking beef, so I elect to serve it with the same very tart lime dipping sauce. A hit of heat from sriracha or […]