From Charles Phan's kitchen · The Slanted Door, San Francisco
shake · pan sauce
NATIONAL AWARD WINNERSaffronpass Shaking Beef
From a national-award-winning chef
Ratio
WHITE VIN 30SOY SAUCE 60FISH SAUCE 60RICE WINE 5
Ingredients
- WHITE VIN30 ml
- SUGAR50 g
- SOY SAUCE60 ml
- FISH SAUCE60 ml
- RICE WINE5 ml
Method
- Pour to the lines in order (bottom → top): WHITE VIN, SOY SAUCE, FISH SAUCE, RICE WINE.
- Add finishing notes: SUGAR.
- Cap the jar and shake until emulsified.
Provenance
Vietnamese-Californian chef of The Slanted Door (now closed as original Ferry Building flagship); James Beard Best Chef: California 2004 and Outstanding Restaurant 2014. Nuoc cham and Viet-American classics.
Originally published as Shaking Beef Stir-Fry Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from The Slanted Door / 7x7 Bay Area (published as “Shaking Beef Stir-Fry Sauce”). Full citation lives in Provenance.