MiscellaneousVietnamese

Purple Sprouting Broccoli Tempura With Nuoc Cham

Name: Purple Sprouting Broccoli Tempura With Nuoc Cham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
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

Purple Sprouting Broccoli Tempura With Nuoc Cham is a classic Vietnamese miscellaneous that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Corn Flour, Plain Flour, Sesame Seed, Soda Water, Purple Sprouting Broccoli, Fish Sauce, Lime and Birds-eye Chillies, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Vietnamese cooking, be sure to also explore our recipe for Turkey Bánh Mì.

Rate this recipe

Be the first to rate

0 likes

Ingredients

Corn Flour50g
Plain Flour100g
Sesame Seed1 tablespoon
Vegetable OilFor frying
Soda Water250ml
Purple Sprouting Broccoli200g
Fish Sauce2 tablespoons
LimeJuice of 2
Birds-eye Chillies1 chopped
Sugar2 tablespoons

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl.

Step 2

Set aside while you make the tempura.

Step 3🥄 Mix

Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together.

Step 4

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.

Step 5🥄 Mix

Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs.

Step 6⏱️ 2-3 mins

Carefully lower into the hot oil and cook for 2-3 mins until crisp.

Step 7✨ Serve

Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Purple Sprouting Broccoli Tempura With Nuoc Cham carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a lighter preparation with less oil, you can brush the exterior lightly with vegetable oil and air-fry at 190°C (375°F), turning halfway through until golden-crisp.

Chef Technique Tips

Maintain your frying oil consistently around 175°C–180°C (350°F–355°F). Frying in small batches prevents the oil temperature from dropping, which is the secret to a crisp exterior that doesn't absorb excess grease.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!