Purple sprouting broccoli tempura with nuoc cham
An easy Vietnamese dinner. Ready in about 28 minutes. Difficulty: easy.
- 23 minPrep (about)
- 5 minCook (about)
- 28 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 2 ⅔ oz corn flour
- 5 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
- 1 ½ tbsp sesame seeds
- 1 ½ cups + 1 tbsp soda water
- 11 oz purple sprouting broccoli
- Juice of 2 lime
- 2 birds-eye chillies Shopping tip: Very hot. Asian markets have them; 1 serrano can stand in for 2.
- 3 tbsp sugar
Sauces & oils
- For frying vegetable oil
- 3 tbsp fish sauce
How to make it
Steps in our own plain words.
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For the nuoc cham.
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Whisk all of your ingredients using ⅓ cup + 2 tbsp hot water in a little bowl.
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Set aside while you make the tempura.
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Whisk the cornflour, plain flour, sesame seeds and a large pinch of salt together.
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Fill a big, deep pan no more than third full with the vegetable oil.
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Heat till it reaches 350°F or cube of bread dropped.
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Do it in browns in 20 seconds.
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Fast whisk the soda water in the flour mix, being careful not to overmix.
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Dunk in the broccoli using tongs.
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Lower into the hot oil.
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Cook for 2-3 mins until crisp.
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Drain on kitchen paper.
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Dish up using your nuoc cham on the side for dipping.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.