The Slanted Door

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Munchery

The Slanted Door’s Lemongrass Short Rib Stew: A Historical Twist On French Cuisine. It’s time to bring home a delightfully rich cultural melting pot, courtesy of our friends at The Slanted Door. Find out just how executive chef and owner Charles Phan breathes Vietnamese sensibilities into this French-inspired dish.

The Slanted Door’s Chicken Porridge: Around The World, in 80 Ways. Feeling under the weather has never tasted so soothing, thanks to the newest addition to our expanding array of dishes from Bay Area icon and executive chef at The Slanted Door, Charles Phan. Read on to discover the delicious origins of this scrumptious staple.

Watch Chef Charles Phan Cook Yuba Noodle Mushroom Salad. Munchery is excited to offer signature dishes from renowned San Francisco restaurant, The Slanted Door! Watch this video demo of executive chef and owner Charles Phan to see how he prepares a delicious vegetarian dish, Yuba Noodle Mushroom Salad, with Munchery’s cooking kit.

Blog Posts

Green Papaya Salad

Green Papaya Salad. Crisp, julienned green papaya consorts with fresh celery, carrots, and cucumbers for a bright rendition of this popular Southeast Asian salad. A hint of lemon provides the necessary acidity in a dressing of fish sauce, vinegar, garlic, and spicy Thai chili. Top with fried shallots and roasted peanuts for an elegant crunch.

a white bowl filled with soup sitting on top of a table next to another bowl

Chicken Pho

Chicken introduces lightness to this traditionally hearty dish, laden with all the customary fare: rice noodles, ginger, and green onion. The addition of Thai basil, crispy shallots, cilantro, and jalapeños ensures that the flavors are as deep as the bowl itself. For a truly authentic Vietnamese experience, add these garnishes as you eat (instead of all at the start) to give each bite texture and freshness.

a white plate topped with cabbage and oranges next to a cup of tea on top of a table

Grapefruit and Jicama Salad

This salad is a crisp kaleidoscope of flavor, merging colorful, expertly-sliced cabbage, jicama, and carrots with naturally tart grapefruit. A dressing of tangy vinegar, garlic and a hint of Thai chili pepper adds heat that counters the sweetness of crunchy candied pecans. Add each to taste for a light and vibrant meal that's as sweet—or spicy—as you like it.

two plates filled with meat and vegetables next to a bowl of dressing

Shaking Beef

Shaking Beef. At The Slanted Door, innovation and tradition go hand in hand. This traditional Vietnamese stir-fry of savory beef and onion on a bed of fresh, peppery watercress is instantly elevated by phenomenal ingredients like natural beef tenderloin, peppery farm-fresh watercress, and a spritz of lime. The result? A triumphantly simple yet sophisticated dish that exudes authenticity and delivers first-class flavor.

a black plate topped with meat and veggies next to mashed potatoes

Truffle Mashed Potatoes

Ny Steak

Tomato And Onion Salad

Steak with Corn & Truffle Mash

Steak with Corn & Truffle Mash. You can't go wrong with a grilled NY steak and truffle mashed potatoes! We take Aspen Ridge NY strip and grill it to perfection, then serve it with a portion of creamy mashed potatoes laced with truffle oil. Corn gets roasted and tossed with sweet roasted fennel and fresh Jacob's Farm parsley, while a marinated tomato and onion salad is served on the side.

two plates with noodles and meat on them, one has a fork in the middle

Vegan Noodle Salad

Gluten Free Wraps

Vegan Noodles

Cooking Frozen Chicken

Yuba Noodle Mushroom Salad

Ring the dinner bell—this warm, vegan noodle salad will have your kitchen smelling as delectable as The Slanted Door itself. The dish is bursting with personality and the bright, aromatic flavors of shallots, zingy ginger, and fresh cilantro. Locally-grown mushrooms from GreenLeaf Produce and Hodo Soy’s delectable, protein-rich Yuba noodles will have even the most carnivorous eaters asking for a seat at the table.

a bowl filled with meat and vegetables next to rice

The Slanted Door's Lemongrass Short Rib Stew: A Historical Twist On French Cuisine - Munchery Blog

The Slanted Door’s Lemongrass Short Rib Stew: A Historical Twist On French Cuisine. It’s time to bring home a delightfully rich cultural melting pot, courtesy of our friends at The Slanted Door. Find out just how executive chef and owner Charles Phan breathes Vietnamese sensibilities into this French-inspired dish.

a bowl filled with rice and meat on top of a table next to a tea pot

Feeling Under The Weather

Under The Weather

The Slanted Door's Chicken Porridge: Around The World, in 80 Ways - Munchery Blog

The Slanted Door’s Chicken Porridge: Around The World, in 80 Ways. Feeling under the weather has never tasted so soothing, thanks to the newest addition to our expanding array of dishes from Bay Area icon and executive chef at The Slanted Door, Charles Phan. Read on to discover the delicious origins of this scrumptious staple.

Watch Chef Charles Phan Cook Yuba Noodle Mushroom Salad - Munchery Blog

Watch Chef Charles Phan Cook Yuba Noodle Mushroom Salad. Munchery is excited to offer signature dishes from renowned San Francisco restaurant, The Slanted Door! Watch this video demo of executive chef and owner Charles Phan to see how he prepares a delicious vegetarian dish, Yuba Noodle Mushroom Salad, with Munchery’s cooking kit.

two plates filled with food on top of a gray tablecloth next to silverware

Clay Pot Cooking

Cooking Light Magazine

Cooking Whole Chicken

Ancient Techniques

Free Range Chickens

Dry Rub

The Slanted Door Chicken Claypot Cooking Kit by Munchery - Munchery Blog

The Slanted Door Chicken Claypot Cooking Kit by Munchery. Many cultures have their own version of clay pot cooking, a rustic ode to a time long ago when the best kitchen equipment was made of baked mud. Necessity has become preference, and now chefs use clay pots for their ability to maintain moisture and create tender, flavorful dishes.

Related searches

Green papaya salad

Thai basil

Cooking whole chicken

Chicken pho

Cooking frozen chicken

a man standing in front of a counter with bowls and utensils on it

Watch Chef Charles Phan Cook Chicken Claypot - Munchery Blog

Watch Chef Charles Phan Cook Chicken Claypot. Cook The Slanted Door’s Chicken Claypot in 15 minutes! Watch this video of Chef Charles Phan to see how easy it is to cook this signature dish with Munchery’s cooking kit.

two plates filled with meat and vegetables next to a cup of coffee

The Slanted Door’s Shaking Beef: Where Tradition Meets Innovation - Munchery Blog

The Slanted Door’s Shaking Beef: Where Tradition Meets Innovation. A top-seller at The Slanted Door, Shaking Beef is based on one of the most traditional dishes in Vietnam – bò lúc lắc, which directly translates to mean “shaking beef.” The dish is named for the vigorous shaking motion involved in stir-frying the onions and beef.

The Time is Always Ripe for Green Papaya Salad - Munchery Blog

The Time is Always Ripe for Green Papaya Salad. Green papaya salad is so common in Vietnam that you can buy all of the ingredients for it, prepped and ready to toss together at home, at the market: shredded green (unripe) papaya, small plastic bags of dressing, and fried shallots.

The Slanted Door’s Chicken Pho: Not Your Average Noodle Soup - Munchery Blog

The Slanted Door’s Chicken Pho: Not Your Average Noodle Soup. What started 100 years ago in northern Vietnam as a simple soup of beef, noodles, and broth is now a well-loved, often-iterated classic available in restaurants across the US. Early variations, like chicken pho, were products of necessity—beef was not sold at the markets on Mondays or Fridays in Vietnam during the early part of the 20th century, forcing cooks to look elsewhere for protein.

a bowl filled with noodles and meat on top of a table next to other dishes

Braised Beef Brisket

Vietnamese Street Food

The Slanted Door Brings Beef Pho Home from Hanoi - Munchery Blog

The Slanted Door Brings Beef Pho Home from Hanoi. Beef pho was born near Hanoi in the early 20th century when French colonialists’ demand for beef frequently left Vietnamese street vendors with unused beef bones.