Vietnamese cuisine
Purple sprouting broccoli tempura with nuoc cham
Crispy purple sprouting broccoli tempura paired with zesty nuoc cham for a vibrant Vietnamese lunch.
Experience the crunch and freshness of purple sprouting broccoli in this delightful tempura, complemented by the tangy nuoc cham dipping sauce. Perfect for a light yet satisfying lunch, served alongside steamed jasmine rice or a fresh salad.
Method
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
- 5
step 3
- 6
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.
FAQ
Is «Purple sprouting broccoli tempura with nuoc cham» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Purple sprouting broccoli tempura with nuoc cham»?
One serving has 507 kcal, 59.5 g carbs, 11 g protein and 23.6 g fat. The recipe makes 3 servings.
Is «Purple sprouting broccoli tempura with nuoc cham» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.