Vietnamese Garlic Noodles: Buttery, Umami-Packed and Ready in 25 Minutes
Details
A Vietnamese garlic noodles recipe built around seriously garlicky, buttery sauce. 12 cloves, one pan, 25 minutes. Your new weeknight obsession.
Ingredients
Cook's Notes
The magic of these Vietnamese Garlic Noodles lies in the sauce's perfect balance. We're not just adding garlic; we're infusing unsalted butter with finely minced garlic until it's fragrant but not browned, creating a sweet, aromatic base. This garlic-infused butter then marries with the salty, funky depth of fish sauce and soy sauce, balanced by a touch of sugar. The result is a glossy, savory-sweet coating that clings to every single strand of spaghetti, delivering an umami punch that is simply unforgettable.
For the best results, use spaghetti or linguine, which holds the sauce beautifully. Don't be shy with the Parmesan cheese—its salty, nutty flavor is a key part of this dish's famous fusion profile. To make it a full meal, toss in some sautéed shrimp or grilled chicken. Leftovers can be stored in an airtight container for up to 2 days, but be warned: these noodles are best enjoyed immediately, hot from the pan, when their texture and aroma are at their peak.
Instructions
Cook the pasta in a large pot of salted water according to package directions until al dente. Just before draining, reserve 1/2 cup of the starchy pasta water.
While the pasta is cooking, melt the butter in a large skillet or wok over medium-low heat. Add the minced garlic and cook, stirring constantly, for 2-3 minutes until fragrant. Be careful not to let it brown or it will become bitter.
Stir in the fish sauce, oyster sauce, soy sauce, and brown sugar. Cook for 1 minute until the sugar is dissolved and the sauce is well combined.
Drain the pasta and add it directly to the skillet with the garlic sauce. Add the Parmesan cheese, black pepper, and 1/4 cup of the reserved pasta water.
Toss everything together vigorously over medium heat until the noodles are coated in a glossy, emulsified sauce. If the sauce is too thick, add more reserved pasta water a tablespoon at a time until it reaches your desired consistency.
Remove from heat, stir in the fresh parsley, and serve immediately with extra Parmesan cheese on top.
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