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Purple Sprouting Broccoli Tempura with Nuoc Cham

Vietnamese · Dinner · Medium

Purple Sprouting Broccoli Tempura with Nuoc Cham

Total
27 min
Prep
15 min
Serves
4
Calories
265
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Tender broccoli spears fry in a light sesame batter, served with a lime, chile and fish-sauce dip that cuts through the crisp coating.

Cold sparkling water keeps purple sprouting broccoli tempura with nuoc cham light and craggy. The delicate florets catch a thin layer of batter, while the sharp dipping sauce balances each crunchy bite.

Split thick stems so they cook in the same time as the tips. Mix the batter only when the oil is ready and leave a few lumps; smooth, heavily whisked batter makes a tougher crust.

CrispyTangySpicyParty30 MinuteDairy-freeNut-freeEgg-free

Method

  1. Stir fish sauce, lime juice, birdseye chile, sugar and hot water together until the sugar dissolves. Set the dipping sauce aside.

  2. Heat vegetable oil to 350°F (175°C) in a deep pot no more than half full. Whisk cornstarch, all-purpose flour, sesame seeds and salt in a bowl.

  3. Stir ice-cold sparkling water briefly into the flour mixture, leaving small lumps. Dip purple sprouting broccoli spears into the batter, letting excess drip away.

  4. Fry in 3 batches for each until the batter is crisp and the thin stems are tender when pierced. Drain on a rack and serve immediately with the dipping sauce.

Forkue tips

  • Keep the broccoli dry before dipping; water trapped in the florets thins the batter and makes the oil splatter.

Storing and reheating

Serve freshly fried for the lightest crust. Refrigerate leftovers for up to 2 days and re-crisp at 425°F on a rack. Keep the dipping sauce separately refrigerated for up to 3 days.

Kitchen gear

Deep heavy potTop picks on AmazonDeep fry thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

265Calories
4gProtein
34gCarbs
13gFat

Purple Sprouting Broccoli Tempura with Nuoc Cham: FAQ

Can I use regular broccoli?

Yes. Cut it into small florets with thin stems so the centers cook before the batter browns. Large florets need longer and can become greasy.

Can I make the batter ahead?

Mix the dry ingredients ahead, but add sparkling water just before frying. Fresh bubbles and cold batter give the crispest coating.

How do I store and reheat Purple Sprouting Broccoli Tempura with Nuoc Cham?

Serve freshly fried for the lightest crust. Refrigerate leftovers for up to 2 days and re-crisp at 425°F on a rack. Keep the dipping sauce separately refrigerated for up to 3 days.

How long does Purple Sprouting Broccoli Tempura with Nuoc Cham take?

About 27 min in total: 15 min prep and 12 min cooking.

What do I need to make Purple Sprouting Broccoli Tempura with Nuoc Cham?

The key ingredients are cornstarch, all-purpose flour, sesame seeds, purple sprouting broccoli, fish sauce and lime juice, plus pantry basics.

Any tips for Purple Sprouting Broccoli Tempura with Nuoc Cham?

Keep the broccoli dry before dipping; water trapped in the florets thins the batter and makes the oil splatter.

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