When my family lived in Vietnam, these noodles were considered special because Western noodles (called nui, the Viet phonetic equivalent of the French nouilles) and butter were expensive imports. Once we arrived in the United States, we indulged in them to the point that they were no longer dear. In fact, I forgot about them for years, only to rediscover their garlicky, buttery, nutty goodness at a Vietnamese French restaurant in Westminster, California. Nowadays, I prepare these noodles not just because they are a comfort food from my youth, but also because they are good. The unusually savory quality of the dish is due to Maggi Seasoning, a soy sauce–like condiment and Vietnamese staple that was most likely introduced to Vietnam by the French. It is fine to use dried pasta for this recipe, though fresh fettuccine or even flat Chinese egg noodles yield a superior dish.
Recipe information
Yield
serves 4 as a side dish
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add about 1/2 teaspoon salt. Add the pasta and cook until al dente. While the pasta cooks, put the Maggi sauce in a bowl large enough to accommodate the pasta once it is cooked and set the bowl near the sink.
Step 2
Drain the pasta in a colander and give it a shake to remove excess water. Don’t flush it with cold or hot water, however. You want to retain some of the starch, which will help the pasta soak up the seasonings. Immediately put the noodles into the bowl with the Maggi sauce. Use tongs to toss the pasta with the sauce. As the noodles absorb the sauce, they will darken. Keep tossing until they absorb all the sauce.
Step 3
In a 12-inch nonstick skillet, melt the butter over medium heat. When it foams, add the garlic and sauté for about 30 seconds, or until fragrant. Add the noodles and use chopsticks to combine them with the butter and garlic. At first, the noodles will clump and stick together. Keep moving them around and they will eventually separate and spread out in the skillet. Increase the heat to medium-high and let the noodles cook, undisturbed, for 30 seconds to 1 minute. This helps bring out the nutty, savory caramel qualities of the Maggi sauce. Give the noodles a good stir and let them sear again briefly. Repeat the searing and stirring several more times until the noodles have absorbed the rich, meaty, garlicky flavors; taste some to make sure. A few noodles may brown, but most of them should remain supple. Sautéing the pasta takes about 5 minutes from beginning to end.
Step 4
Transfer the noodles to a serving bowl or divide them among individual dinner plates. Serve immediately.
