I have been going to Slanted Door, San Francisco ever since it opened over a decade ago. The food here is authentic Vietnamese with a modern accent. My favorite thing about Slanted door besides the amazing food is its location in the ferry building with views of the Bay bridge and gorgeous bay, perfect date night in my opinion.
One of my favorite dishes is this salad, though it’s not on their menu all the time. This recipe is a Vietnamese classic, I love the addition of 5 spiced tofu or chicken if you prefer some protein, other options are egg rolls or an aromatic lemongrass chicken. To lower the carbs I halved the amount of rice noodles and doubled the bean sprouts. Its perfectly delicious with regular amounts of rice noodles if you choose to have a full meal.
Heres the recipe.
makes about 4 servings as a main course.
For the salad
- 1 bag organic bean sprouts
- 8 oz uncooked rice noodles about 200gms, cooked as per package instructions and cooled
- 2 cups shredded carrots
- 2-3 Persian cucumbers, sliced
- 5-6 mixed organic baby mixed greens
- Handful of mixed herbs; cilantro, Thai basil, mint
- 1/2 cup roasted peanuts
For 5-Spiced protein
-
2 tablespoons light soy sauce or fish sauce
-
3-4 cloves garlic minced
- 1 tablespoon any neutral oil
-
¾ cup minced shallots
-
1 to 2 Thai chiles, stemmed and minced
-
1-14 oz block firm organic tofu or (1 ½-2 lbs organic boneless skinless chicken breast, depending on appetite of diners )
-
1 teaspoon Chinese five-spice powder
Salad dressing.
Assemble
In a large platter place the baby greens. Top it with shredded carrots, sliced cucumber, noodles, bean sprouts, herbs. Then right before serving top it with, grilled protein and roasted peanuts and salad dressing and toss everything together. Serve right away!
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