A miscellaneous dish from the Vietnamese kitchen.
Ingredients
- 50g Corn Flour
- 100g Plain Flour
- 1 tablespoon Sesame Seed
- For frying Vegetable Oil
- 250ml Soda Water
- 200g Purple Sprouting Broccoli
- 2 tablespoons Fish Sauce
- Juice of 2 Lime
- 1 chopped Birds-eye Chillies
- 2 tablespoons Sugar
Method
- For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl. Set aside while you make the tempura.
- Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together. Fill a large, deep pan no more than a third full with the vegetable oil and heat until it reaches 180C or a cube of bread dropped in browns in 20 seconds.
- Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs. Carefully lower into the hot oil and cook for 2-3 mins until crisp. Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.
Source
This recipe is adapted from TheMealDB (id 53230), a free community-curated recipe API. Original listing: themealdb.com.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/purple-sprouting-broccoli-tempura-with-nuoc-cham.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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