A Culinary Journey: The Slanted Door

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The Slanted Door is a restaurant serving a variety of starters, salads, and mains. Starters include Japanese yellowtail with fried shallots, thai basil, and lime; daikon rice cakes with preserved daikon, pickled turnip, and sweet chili soy sauce; and green papaya salad with english cucumber, celery, pickled carrots, roasted peanuts, and fish sauce dressing. Mains include roasted duck with house made hoisin sauce and wood roasted dry aged Bassian Farms duck; whole fish with ginger and scallion; and noodles like pho ga, pho bo, and pho chay.

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The Slanted Door
Yellowtail – Japanese yellowtail, fried shallots, Thai basil, lime
Daikon Rice Cakes – Preserved daikon, pickled turnip, sweet chili soy sauce
Green Papaya Salad – English cucumber, celery, pickled carrots, roasted peanuts, fried shallots, fish sauce dressing
Banh Nam – Banana leaf wrapped rice dumpling, pork, dried shrimp, fish sauce
Crispy Imperial Rolls – Wild gulf shrimp, pork, vermicelli noodle, roasted peanuts
Crispy Vegetarian Imperial Rolls – Tofu, taro root, cabbage, vermicelli noodle, roasted peanuts

Pho Ga – Chicken noodle soup, hand shredded poached heritage chicken, fried shallots, thin rice noodles, scallions
Pho Bo – Vietnamese beef noodle soup, grass fed beef bone broth, braised brisket, rare sirloin, scallions, cilantro
Pho Chay – Vegan noodle soup, Hodo soy tofu, roasted mushroom medley, fried shallots, rice noodles, scallions
Shrimp Vermicelli – Wild gulf shrimp, rice noodles, bean sprout, mint, English cucumber, peanuts, Vegetarian Imperial Roll
5 Spice Chicken Vermicelli – Grilled 5 spice marinated chicken thighs, rice noodle, mint, bean sprout, peanuts, English cucumber, Vegetarian Imperial Roll

Roasted Duck – House made hoisin sauce, wood roasted dry aged Bassian Farms duck
Whole Fish – Ginger, scallion

Note: This is raw text and might not be accurate. Check any websites, phone numbers, etc. before using them.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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