Purple sprouting broccoli tempura with nuoc cham

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

VietnameseMiscellaneous

Purple sprouting broccoli tempura with nuoc cham

Prep

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Cook

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Total

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Serves

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Method

Miscellaneous

Ingredients

Units

Corn Flour — 50 g

Plain Flour — 100 g

Sesame Seed — 1 tbsp

Vegetable Oil — For frying

Soda Water — 250 ml

Purple Sprouting Broccoli — 200 g

Fish Sauce — 2 tbsp

Lime — Juice of 2

Birds-eye Chillies — 1

Sugar — 2 tbsp

Method

step 1

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.

step 2

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.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.