Charles Phan is the Chef and Owner of The Slanted Door in San Francisco. In his new cookbook, Vietnamese Home Cooking, he describes his first Thanksgiving in America. This recipe for green beans (not in the book) combines his Vietnamese heritage with a classic American Thanksgiving side dish. Hear him discuss his Thanksgiving memories and the dish with Evan below and keep reading for the full recipe…
Charles Phan’s Vietnamese Style Green Beans
1 pound green beans
1 tablespoon salt
2 tablespoons canola oil
1 clove garlic, thinly sliced
1.5 tablespoon white sugar
1-1/2 tablespoons rice wine
1 tablespoon fish sauce
- 1. Fill a large pot with water, 3-4 quarts (12-16 cups). Add salt. Cover and bring to a boil.
- 2. Blanch green beans – add green beans to the boiling, salted water. Bring water back to a boil (3-4 minutes). Remove green beans immediately and rinse under cold water. Drain and set aside.
- 3. Heat wok/pan till smoking then add 2 tablespoons oil. Add garlic and 1.5 tablespoons sugar. Sautee till sugar is carmelized, about 10 seconds.
- 4. Add blanched green beans. Add rice wine. Add fish sauce and toss to coat.