The Ferry building is an iconic San Francisco landmark, featuring in movies set at least 300 years apart – from “The Maltese Falcon” in 1941 to “ Star Trek, Into Darkness” in 2259.  It is there where the “Slanted Door” is located – facing the amazing SF Bay  – and not in Little Saigon next to Chinatown of Polanski fame. Silicon Valley talents along more artistic crowds queue to taste the modern Vietnamese cuisine of chef Charles Phan. ‘Shaking beef’ (Thit bo luc lac) is one of his most popular dishes. It is traditional Vietnamese celebratory food adapted for western jaws. The tough beef cuts have been replaced by tender fillet mignons. “Luc lac” means shaking and refers to the tossing of the beef (thit bo) in the wok while cooking. It is simple to cook and very tasty. The recipe that follows is an adapted version from the eponymous “The Slanted Door, modern Vietnamese food” . Serves 4. 700g filet mignon, trimmed of fat and cut into 2cm cubes 5 Tbsp corn oil 1 …