u003cstrongu003eWhat kind of noodles are best for Vietnamese Garlic Noodles?u003c/strongu003e

Spaghetti (regular or thin) is the most common and recommended for achieving the classic restaurant texture. Asian egg noodles can also work.

u003cstrongu003eAre Vietnamese Garlic Noodles spicy?u003c/strongu003e

This recipe is not inherently spicy, relying on savory, garlicky flavors. You can easily add red-pepper flakes or sriracha to make it spicy.

u003cstrongu003eCan I make Vietnamese Garlic Noodles ahead of time?u003c/strongu003e

They are truly best served immediately. While you u003cemu003ecanu003c/emu003e reheat leftovers (see instructions above), the texture is optimal when fresh. You can prep the ingredients (mince garlic, measure sauces) ahead of time to speed up the cooking process.

u003cstrongu003eIs there a substitute for fish sauce?u003c/strongu003e

Fish sauce provides a unique umami. For a non-fish alternative, you could try using more soy sauce (or tamari for gluten-free) potentially combined with a bit of nutritional yeast or finely crumbled seaweed for umami, but the flavor profile will be different. For vegetarian/vegan, use dedicated vegan fish sauce.

Vietnamese Garlic Noodles Recipe (Mì Xào Tỏi)

Name: Vietnamese Garlic Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Vietnamese-American
Ingredients: 1 lb 450g Spaghetti (Regular or thin recommended, see notes); Salt (for boiling water); 1 tsp Neutral Oil (Optional, for preventing sticking after draining); 1/2 cup 1 stick or 113g Unsalted Butter; 8-10 large cloves Garlic (finely minced (about 1/4 to 1/3 cup – use fresh!)); 3 Tablespoons Premium Fish Sauce (nuoc mam); 2 Tablespoons Oyster Sauce; 2 Tablespoons Granulated Sugar (or Brown Sugar); 1 Tablespoon Low Sodium Soy Sauce (optional); 1/2 teaspoon Freshly Cracked Black Pepper (or to taste); 1/4 cup Finely Grated Parmesan Cheese (See notes); 1 cup Reserved Starchy Pasta Water (approx., use as needed); Chopped Fresh Cilantro; Thinly Sliced Green Onions (scallions)

Description

Experience noodle nirvana! Slippery noodles coated in an intensely savory, garlicky, buttery sauce with umami & sweetness. This easy-to-follow recipe recreates the beloved Vietnamese-American restaurant classic right in your kitchen.

Ingredients

For the Noodles:

1 lb 450g Spaghetti (Regular or thin recommended, see notes)
Salt (for boiling water)
1 tsp Neutral Oil (Optional, for preventing sticking after draining)

For the Garlic Butter Sauce:

1/2 cup 1 stick or 113g Unsalted Butter
8-10 large cloves Garlic (finely minced (about 1/4 to 1/3 cup – use fresh!))
3 Tablespoons Premium Fish Sauce (nuoc mam)
2 Tablespoons Oyster Sauce
2 Tablespoons Granulated Sugar (or Brown Sugar)
1 Tablespoon Low Sodium Soy Sauce (optional)
1/2 teaspoon Freshly Cracked Black Pepper (or to taste)
1/4 cup Finely Grated Parmesan Cheese (See notes)
1 cup Reserved Starchy Pasta Water (approx., use as needed)

For Garnish (Optional):

Chopped Fresh Cilantro
Thinly Sliced Green Onions (scallions)

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Instructions

Cook Noodles: Bring a large pot of generously salted water to a boil. Add spaghetti and cook until al dente (usually 1-2 mins less than package time). Before draining, reserve about 1 cup of pasta water. Drain noodles well. Optional: toss drained noodles with 1 tsp neutral oil to prevent sticking.
Start Sauce: While noodles cook or just after draining, melt butter in a large skillet/wok over medium-low heat.
Cook Garlic: Add minced garlic to melted butter. Cook gently, stirring constantly, for 2-3 mins until fragrant and very lightly golden. DO NOT BROWN OR BURN. Lower heat if needed.
Combine Sauce Ingredients: Whisk fish sauce, oyster sauce, sugar, soy sauce (if using), and black pepper into the garlic butter. Stir until sugar dissolves. Simmer gently for 1 minute.
Add Noodles & Cheese: Add drained noodles and grated Parmesan cheese to the skillet with the sauce.
Toss: Using tongs, toss noodles continuously but gently for 1-2 minutes to coat every strand evenly.
Adjust Consistency: If sauce is too thick or noodles stick, add reserved pasta water, 1-2 Tbsp at a time, tossing until glossy and desired consistency is reached.
Taste & Adjust: Taste and adjust seasoning if necessary (pepper, fish sauce).
Garnish & Serve: Remove from heat. Transfer to serving platter/bowls. Garnish generously with cilantro and green onions. Serve immediately.

Notes

Noodles: Spaghetti is commonly used for its texture. Asian egg noodles work but cook faster. Cook al dente.
Garlic: Use FRESH minced garlic for best flavor. Don’t burn it!
Parmesan: Key to the Vietnamese-American version for umami and richness. Omit if preferred, but the flavor will differ.
Pasta Water: Essential for adjusting sauce consistency. Don’t forget to reserve it!
Heat Control: Keep heat medium-low when cooking garlic and tossing noodles to prevent burning.
Variations: Add cooked shrimp, chicken, tofu, or beef. Add red pepper flakes with garlic for spice.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water/broth.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Vietnamese-American