Honor Chef Charles Phan of Slanted Door by Enjoying His Recipes

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Charles Phan, the innovative chef behind San Francisco’s renowned restaurant Slanted Door, reshaped the perception of modern Vietnamese cuisine. Known for his signature dish, Shaking Beef, Phan also gained acclaim for his inventive takes on classic dishes like Lemongrass Chicken, Chicken Pho, and Crispy Bánh Xèo. His culinary journey came to a pause when he passed away at the age of 62 in January 2025. However, his influence on bold flavors and playful interpretations of Vietnamese cuisine remains a lasting testament to his creative legacy. Celebrate his memory by preparing one of his iconic recipes tonight.

Chicken Pho

Diana Chistruga

Characterized by a robust chicken broth enriched with roasted onion and ginger, this soup was a staple in Phan’s family, often enjoyed for breakfast or lunch multiple times a week during his children’s upbringing. His approach to crafting the broth involves a touch of sugar, a technique learned from his mother, to harmonize the strong flavors of fish sauce.

Five-Spice Chicken Banh Mi

Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Gabe Greco

Embracing a creative twist, Phan opted for aromatic Chinese five-spice powder over the traditional use of lemongrass in the seasoning of the meat for this popular sandwich. For those looking to experiment, incorporating fermented red bean curd can provide a more complex flavor profile compared to miso.

Spicy Lemongrass Chicken

Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Sue Mitchell

An expert in stir-frying, Phan emphasized the importance of layering flavors. “A wok isn’t simply a salad bowl over flames. The process requires adding ingredients in a specific order to achieve the desired taste.” In his Spicy Lemongrass Chicken, he advocated for starting with lemongrass, followed by aromatics and a generous helping of chilies for maximum flavor impact.

Shaking Beef

Legendary at Slanted Door, Phan’s Shaking Beef is noteworthy not only for its taste but also for the accompanying tart dipping sauce made from lime juice, salt, and pepper that elevates the dish.

Crispy Bánh Xèo (Vietnamese Crêpes) with Shrimp, Pork, and Bean Sprouts

Phan was meticulous in his pursuit of the perfect bánh xèo, aiming for a texture that was crisp yet delicately lacy—qualities often missing in restaurants. His successful method involved chilling the batter overnight and utilizing a nonstick skillet for cooking.

Caramelized Black Pepper Chicken

Recognized as one of the top recipes by Food & Wine in 2018, Phan often prepared this simple yet flavorful dish, which showcases sweet and spicy elements, particularly when in need of a quick meal at home.

Stir-Fried Baby Bok Choy with Shiitake Mushrooms

While Phan favored baby bok choy in his stir-fries, he also imparted useful techniques to adapt the dish using regular bok choy, proving versatility in his cooking style.

Garlic-Brined Pork Banh Mi

Planning ahead is crucial for this recipe inspired by a late-night eatery in Hoi An, Vietnam. Phan learned the technique of marinating pork in a garlicky brine overnight, enhancing the flavor profile before roasting.

Shrimp and Jicama Rolls with Chili-Peanut Sauce

Phan reminisced about his childhood in Vietnam, where he and his peers would buy refreshing rice-paper rolls stuffed with jicama and shrimp from street vendors. His adaptation simplifies the recipe by incorporating a chili-peanut sauce within the rolls, while still preparing extra for those who prefer dipping.

Vietnamese Grilled Pork Meatball Sandwiches

Reflecting his playful approach to food, Phan crafted these delicious pork meatball sandwiches, inspired by the traditional banh mi, and topped them with pickled carrots and fresh cilantro, embodying the essence of fusion in Vietnamese cuisine.

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www.foodandwine.com