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These meatballs will fit in anywhere.

Charles Phan, chef-owner of San Francisco’s pioneering the Slanted Door, was boiling up bowls of Vietnamese noodle soup long before most Americans had ever heard of pho  or knew how to pronounce it properly. That is to say, way before it was cool. In his second cookbook, a tribute to the chef’s modern restaurant in the Ferry Building, he details the stories behind his favorite dishes.  

Like the Vietnamese sausage, these meatballs are multipurpose. You can serve them as is, with rice, or as a sandwich filling. I particularly like the meatballs alongside a plate of fresh vermicelli noodles drizzled with scallion oil and served with torn lettuce, cucumber, and flavored fish sauce for dipping. Pickled radish is also a nice addition.

Reprinted with permission from The Slanted Door