Kenji's Vietnamese American Garlic Noodles... With 20 Cloves of Garlic | NYT Cooking
Video Overview & Insights
Get the recipe: https://nyti.ms/42D5VA7
Great narrative! Very well done Kenji
These noodles, adapted from the cookbook "The Wok" by J. Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, are simple and delicious on their own, but that doesn’t mean you can’t fancy them up a bit. They go very well with seafood, and some raw, shell-on shrimp stir-fried along with the garlic right from the start would be an excellent addition.
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I watched the video, made it exactly as he did, it was amazing. Quick and easy, but most importantly delicious.
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God dam he talks about about nothing
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YOUTUBE: https://bit.ly/2MrEFxh
Nice easy-going presentation. Looks delicious.
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I'm vietnamese, and I've never heard of these
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Used to always get these noodles at Crustacean.
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Vietnamese never cook garlic with butter and soja sauces, and that is not Vietnamese noodle , but Italian spaghetti. Everything is just sold in the "Vietnamese style" 😂😂😂
More User Perspectives
This looks like the apotheosis of my drunk college cooking. "What's on hand?" "Condiments, pound of spaghetti, multiple heads of garlic?" "BET!"
@HighKingTurgonI made this and love it! Just don’t salt the water if you’re sensitive to salt.
@lashawnhenderson1110click for Kenji.
@ericgazette291GGWP
@KishorTwistKenji, more like Kingji, imma right. The Heisenberg of cooking... food.
@moderatedoomer2945making this today. gonna be good
@jarrzaoMy favorite dish. I've eaten a lot of it over the years. Thanh Long restaurant in the Sunset and Le Chevall in Oakland both had it on the menu.
@johnpetry5321Divorced dad noodles
@bunkomcdungoI put some chili flakes on mine. You should try it too!
@JuanPaoloNavarro-r9cYou gotta remember, this is a true San Francisco treat, but not THE San Francisco treat, which is rice a roni
@sohamsengupta6470The correct amount of garlic is an offensive amount of garlic.
@daveyjones7391Honestly I think I would try it without the cheese. I just can’t get my head around the flavors with the cheese
@christinec7892Al dente… no thanks. It’s called send it back to kitchen because it’s not cooked right in all Asian cultures
@YT-mp7eiSF resident here. So many of my late long college work night were fueled by Vietnamese take out garlic noodles. They’re truly a local treasure.
@madseacowKGFCalifornian here… I grew up with my dad making spaghetti with garlic and braggs. Feels like a cheap version of this 😂
@abigailhalverson1884Need that Thanh Long roasted crab recipe
@alexzoe_415As a Vietnamese, who lives in the Bay. We have never cooked or heard of this, but then you said it was USA made, makes sense
@evolancer211👍
@jozicagrilj9958I just made garlic pasta. Crush the garlic with the side of the knife my brothers. I dont have a mortar and pestle lol.
@luke8857Yummm
@jballenger9240Hello Kenji. My daughter is allergic to seafood. I was wondering if you would be able to recommend something to try instead of oyster sauce. Would teriyaki sauce work?
@Culzul28hmm. that looks like hakkanese garlic noodles.
@dlk3904Millions of angry Italians raging about cheese and fish. Sorry guys.
@patricky101😮🤤😋 I'm gonna try this today, I don't have oyster sauce , fish sauce ir spring onions but I have everything else. I also don't like salting my pasta water cos the sauce that you eat it with will already have plenty of salt in it anyway
@cryptocsguy9282So quick and efficient 😊 neat and accessible! No unnecessary words or movements.
@DreamChasers-k5sKeni then call it what it is, American.
@mattiekimwho cooks pasta in a frying pan WTF?
@allones3078Any brand reccomendations for fish sauce and oyster sauce?
@ZeroTwoDarlingXOGreat video with good tips and explanations.
@jerryreid813Pasta "bullet time"! I have to wonder how many heads that reference went over, but I love it.
@RabidHobbitcan you use margarine
@jhanaelatoya657Kenji has the best cooking tutorials!
@C-Shedelicious
@sammykobayashisanAh Kenji, a man after my own heart. You’re the only chef I’ve seen on YouTube who takes the time to remove those brown root ends from the garlic cloves!! It’s the right thing to do 😊
@hrhdmk5845Does that look like 20 cloves?
@ThatTomHamYou talked too much Man
Annoying chefs
This isn't what the original recipe specifies.
@drewvuong2:06 Brad Leone Kool-Aid-Man's his way into the room, shouting "it's like a 2-part epoxy!"
@blahblah9036Maybe that restaurant didn’t know what they were cooking. Italian aglio e olio (probably spelling this incorrectly) is one of the most flavorful, easy ingredient, out-of-this-world dishes I’ve ever eaten. I could live off of it if I could only eat one dish for the rest of my life.
@Ask571986I saw a recipe like this except they added a sweetener (honey, agave or sugar). Is that customary to do or nah? I've made this a few times with scallops and shrimp and it's such a good dish 😋
@PANTYEATR1I only have smoked salmon
@maxineblocker3537Soooo... I make too much garletti (yes, just made that uP). I now have a decent 930am snack at my day job the next day. Best way to reheat this tasty, leftover dish as to not lose the creamyness goodness?
Thank you Chef Ken! Started reading your recipes over on SE a few years back. Glad to have found you here!
I follow this recipe with the exception of adding about 3/4 of a cup of petite green peas. Be sure to use the petite ones. I preheat those in hot water and then just add them hot so that you're not trying to cook them with the pasta. I just like The flavor, texture and color
@tgirard123