serves 4
Ingredients:
for the sauce
- 2 tbsp rice wine vinegar
- 3/4 cup fish sauce
- 1 1/2 tbsp dark brown sugar
- 1 garlic clove
- 10 sprigs cilantro
- 1 tbsp water
for the vegetables
- 32 oz. seasonal vegetables
- 1/2 cup fish sauce (see recipe above)
- 2 tbsp chopped cilantro leaves, plus 4 whole leaves for garnish
- 1/2 lime
- 4 picked cilantro leaves for garnish (optional)
How to Make It:
- To prepare the sauce, in a medium-sized saucepan, combine the ingredients over medium heat and bring to a light simmer. Cook for 2 to 3 minutes, then strain through a fine-mesh sieve. Discard the solids and set the sauce aside.
- To prepare the vegetables, fill a large pot or Dutch oven, with 3 inches of oil and heat to 350°F. While the oil is coming to temperature, heat a large skillet on high heat until it is very hot. When you’re almost ready to fry the vegetables, add the fish sauce into the skillet. It should sizzle and come to an almost instant boil. Cook until the sauce reduces by half. Keep warm.
- Meanwhile, carefully add the vegetables into the oil and fry until tender, but still crispy—roughly 30 seconds to a minute.
- Remove and drain your vegetables. Transfer the vegetables to a paper-towel lined plate to drain, then quickly add them to the skillet with the fish sauce. Add the juice from half a lime and the chopped cilantro. Toss to coat the vegetables in the sauce. Divide among 4 bowls or plates and garnish with the cilantro leaves.
