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garlic noodles- thanh long style

post #1 of 19
Thread Starter 
i've been looking for the recipe for the garlic noodles made famous by thanh long/ crustacean restaurants. can anybody help? thanks:)
post #2 of 19
Never heard of the restaurant. Where are you? In the U.S.?

Why not describe the dish you're talking about. Maybe the rest of us call it cometing else. Maybe it's not just the secret of that one restaurant.
post #3 of 19
Thread Starter 
the restaurants are in los angeles and san francisco. they are known for their vietnamese garlic crabs and the noodles. it's supposedly a big family secret wherein the fmaily member that acts as a chef locks herself into a small kitchen and these two dishes come from that kitchen. the noodles are dry(not saucy) and seem to be tossed in a a garlic paste type of mixture. it is almost like a roasted garlic paste but not quite. their crabs are also really good, they are served swimming in a butter/garlic mixture and they are very, very tasty. but these cost a fortune at the restaurants.
post #4 of 19
Since I'm not a family member and have an aversion to being locked in small spaces, alas, I have no recipe for you. However, if you'll give me an address in S.F. I promise to go and taste until I come up with one. The crabs swimming in garlic butter----they ARE dead; aren't they?


This may sound like a silly question, but there is a Japanese recipe where you take young eels, alive, swimming in water. Add a big block of tofu and turn on the heat. As the water heats up, the eels swim into the tofu. When all eels are in the tofu and dead, the dish is ready to eat.
post #5 of 19

Recipes for you

garlicginger,

Click here to find more explaination on what moE is looking for.

Crustacean has been featured on many shows, including "Martha Stewart Living"

Chefs' taste for secrecy flavors signature dishes

Keep in mind this is not the actual recipe as we will probably ever know it but rather a "CopyCat" recipe"

GARLIC NOODLES

3 Tbsp. butter
8 oz. broad egg noodles
3 1/2 c. chicken broth
1/4 tsp. garlic powder
salt and pepper to taste

In large skillet, melt butter. Lightly brown uncooked noodles (browning will be uneven). Add chicken broth, garlic powder, salt and pepper. Bring to boil; then simmer, covered, 10 minutes or until noodles are tender.

GARLIC CRAB (for six)

I BOUGHT three live mud crabs, each about 1 kg in weight.

Instead of killing a crab by piercing it with a chopstick or a knife through the flap at the underbelly, which puts me off, I put them to sleep by placing them for a couple of hours in the refrigerator, claws tied, of course.

Then I boil them briefly, before sauteing them.

First, cook the crabs for about five minutes in a boiling pot of water, large enough to submerge them in. Remove with tongs and plunge into a basin of cold water to stop the cooking process.

Cut away the strings used to tie their claws, then pull off the shell by prying open the underbelly flap. Remove the head sac found within the shell and the spongy gills.

Then, using a knife, detach the claws and cut the body into two or more parts, if the crab is large.

Now get the paste ready. Cut off the roots from a bunch of fresh coriander, wash, then chop finely. You will need about 2 Tbs worth.

Heat a wok till hot. Place 2 Tbs of vegetable oil to heat. When hot, saute half a cup of chopped garlic, the coriander root and 2 Tbs of crushed black pepper.

Add the cleaned crab pieces. Add 1 tsp sugar and 1 tsp salt. Toss over high heat till the crab pieces turn bright red. Then add half cup of stock (vegetable, seafood or just water), cover and leave to cook for 10 minutes or so.

Taste to adjust seasoning and serve at once, on its own or with plain boiled noodles tossed with light soya sauce and fried garlic.

From:
AsiaOne

You may also enjoy the following site.
post #6 of 19
And I did (enjoy)!!! Thank you very much.
post #7 of 19

Garlic-Roasted Dungeness Crab

This sounds delicious!

Garlic-Roasted Dungeness Crab
Brian Poor

2 whole, live Dungeness crab
* cup minced fresh garlic
* cup minced fresh ginger
1 cube real butter
1 tablespoon sea salt or kosher salt or 2 teaspoons table salt
2 teaspoons fresh ground black pepper
1 cup minced white or yellow onion
1 cup dry white wine (Pinot Gris, Chardonnay, Semillon)
juice of 1 lemon

Preheat oven to 375 degrees. The crabs need to be alive and kicking. Hold the crab firmly with one had and pull the shell off with your other hand. Grasp the legs in both hands and lift up which will snap the crab in half. You will have a half or a crab in either hand and he will have stopped struggling. Shake the legs under cold running water to remove the guts.

Lay the half crabs on a firm surface and with a cleaver or heavy knife, cut between each leg to separate into 10 legs and claws. Use the backside of the cleaver or knife to smack each leg and joint to slightly expose the ivory flesh of the crab. This will help the butter mixture to permeate into the meat.

Place a stovetop safe roasting pan over medium heat. Combine garlic, ginger, butter, onion, slat and pepper in the pan and sauté for 3 to 4 minutes only. Add the crab and stir well to coat all of the legs. Put into the 375 degree oven and roast for 15-20 minutes until shells are golden brown. You must stir the legs twice during the cooking process to help coat with the garlic mixture.

When crab is golden brown, remove and add white wine and lemon juice. Return to oven for 5 additional minutes. Serve crusty bread for dipping into the roasting pan juices.
post #8 of 19
the ingredients as well as the method of making this dish has escaped me since the first time I ate at the Crustacean behind my hotel in San Fran.
My friend and I didn't order it because the meals there are pricy enough so we'd settled on the dinner we ordered as planned, to the dismay of our server. He brought us the garlic noodles anyway, didn't charge us, and we could not believe how incredible they were.

I will read through these posts and see if I could do any of these recipes.
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #9 of 19
post #10 of 19

Hi Folks:

 

I have another version of this Vietnamese Garlic Crabs.  It's fairly simple to do.  Hoping you will like it.

 

Ingredients:

 

  • Four Dungeness Crabs (1.5 – 2 lbs each)
  • 1.5 sticks of butter (cut one stick into 4 pieces)
  • 2 Tbsps grated ginger (divided into 4 portions)
  • 2 Tbsps grated garlic (divided into 4 portions)
  • 5 tsps seasoned salt
  • 1 green scallion (diagonal cut)
  • VSOP Cognac (French Brandy)
  • Juice from 1 lemon

 

Instruction:

 

  • First, we could mix the seasoned salt by combining Cajun salt (could purchase from All World Spices, which locates right under Pike Market) with some Chinese five spices, Singaporean Curry Powder, white pepper, and some tamarind powder (could be substituted with lemon granulated)! We should use one heap teaspoonful of seasoned salt for each Dungeness crab.

 

  • Keep Dungeness crabs alive and only clean them right before cooking (whole cooking process merely take between 25-30 minutes for all four); Clean the live crabs by removing their shelf, under flap, and gills only.

 

          IMG_0525.jpg

           Dungeness crabs already cleaned.

 

  • Preheated oven to 400F; Use one large frying pan/skillet; add in one portion of butter + one portion of grated garlic & ginger at high heat (cooking with gas or propane stove only)! Wait for the garlic and ginger brown up a bit (for better flavor) add in one crab, sprinkle about ½ tsp of seasoned salt over, turn the crab over and sprinkle another ½ tsp of seasoned salt then remove the skill from direct flame, add in one dash of VSOP cognac, lean the skillet over to catch the flame, let it burn out then set the crab onto a baking tray.

 

           IMG_0530.jpg

           Flambe Dungeness crab

 

  • Repeat the whole process with other crabs; bake the crabs in the preheated oven for about 15 minutes (with convection oven); Regular oven might require longer cooking time! Remove the crab from the over, sprinkle over the crabs with thinly cut scallion (for garnishing)! Average serving size would be ½ crab for each person but some could consume a whole crab.

 

 

           IMG_0532.jpg

           Ready for preheated oven @ 425F

 

  • For dipping sauce, we add in ½ stick butter and the lemon juice onto the tray, mix them up then divided up into individual bowl for dipping!

 

          IMG_0535.jpg

          Ready to serve!

 

          IMG_0536.jpg

          This is one portion!


Edited by Chef-Viet - 1/6/11 at 1:40pm
post #11 of 19

haven't we all?

nothing new here, people post requests for this crazy good noodle recipe often, myself included.  but my requests haven't garnished anything even close......Why can't someone just come really really close?

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #12 of 19

The link FoodieSF included is regarded as pretty close from what I've read. I've never eaten at the restaurant for comparison.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #13 of 19

your recipe for the garlic noodles look wonderful.

the garlic noodles at Crustaseans are highly garlicky.

1/4 tsp that is called for in yours is a barely there flavor profile to me, unless I'm thinking wrong which is possible.

guess I'll have to make yours and find out that way, thanks for sharing.

 

foodieSF, I'm close to clicking on your link, as Phatch reminded me it is regarded as very close, can't wait to click on it, thanks. 

Phatch, please do a nice lunch with a friend or loved one and order the garlic noodles along with your main dish, wonderful.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #14 of 19

this not only looks simple but delicious too.

I have all the ingredients including the makings for my own home made pasta, via a pasta maker that I received for my birthday, love the thing.

I am thankful for you sharing it and since I fell in love with the garlic noodles at Crustaseans, I'm anxious to see how close this recipe is, thanks again.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #15 of 19

garlicginger

 

did you ever make it to Crustaesans?

it's behind the Holiday Inn on Vaness.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #16 of 19

hey foodiesf

 

I'm doing the rasamalasia recipe you linked us to tonight for dinner as my starch.

I have high hopes as it looks wonderful and seems to make sense to me.

I have some veal that I'll Milanese and do the chimmichurri sauce on as well.

gotta go buy some parsley and more garlic, can't wait for dinner tonight.

made osso buco last night, must be on a roll to do some very unusual things in my kitchen...

I'll report back as soon as dinner has been consumed. I'm looking forward to the outcome and see how close this recipe for

Crustaesans inspired garlic noodles is.

Thanks for posting.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #17 of 19

Garlic Sauce

1/2 cup minced FRESH garlic

2 Qts good strong chick stock

Salt and white pepper to taste

1/4 cup chopped scallion

2 T chopped fresh parsley

2 T cornstarch or arrowroot dissolved in some cool stock ( Dash  of yellow food color for eye appeal)

 

Saute garlic till transparant  don't brown or burn add ,parsley, stock, color 

Bring to boil add starch slurry simmer a few minutes till clear  add scallion S&P  Can be used on many things.

 

If you like stronger  you can use more garlic You can enhance sauce by useing quality chick base in stock, but then delete salt in recipe

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #18 of 19

Hi Foodiesf, I appreciate you putting the link on here for all of us but not sure if you've made it or eaten it or read the reviews I read.

I'll just say do not make this awful recipe.

It's terrible, waaay too salty, not good at all.

I wrote that web site saying so.

I'm sorry, but that's the honest truth.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #19 of 19

garlic noodles is new for me, i'll must try it thin i tell u how's it

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