Purple sprouting broccoli tempura with nuoc cham
personRecipeLibrary
Vietnamese Miscellaneous recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicVietnamese speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53230.
Provider record: TheMealDB meal 53230 · updated 2025-11-21 20:19:24
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
Directions
- 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.