VietnameseMain course
Purple sprouting broccoli tempura with nuoc cham
This recipe pairs crisp, lightly battered purple sprouting broccoli with a bright, tangy nuoc cham dipping sauce. The tempura comes together quickly, with a simple batter made from cornflour, plain flour, and soda water for a light crunch. While the oil heats, you'll whisk together the nuoc cham, letting the flavors of fish sauce, lime, chili, and sugar meld. It's a satisfying way to enjoy broccoli, especially when you're looking for something with a bit of a kick.
Method
3 steps · 33 min total
- 01
Make the Nuoc Cham
Whisk together the fish sauce, lime, chillies, and sugar with 5 tablespoons hot water in a small bowl. Set it aside to let the flavors meld while you prepare the tempura. - 02
Prepare Batter and Oil
In a bowl, whisk together the cornflour, plain flour, sesame seeds (if you're using them), and a generous pinch of salt.
Fill a large, deep pan no more than a third full with vegetable oil. Heat the oil until it reaches 180 °C, or until a small cube of bread dropped into it browns in about 20 seconds.
