Purple sprouting broccoli tempura with nuoc cham

Name: Purple sprouting broccoli tempura with nuoc cham
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 50 g Corn Flour; 100 g Plain Flour; 1 tablespoon Sesame Seed; For frying Vegetable Oil; 250 ml Soda Water; 200 g Purple Sprouting Broccoli; 2 tablespoons Fish Sauce; Juice of 2 Lime; 1 chopped Birds-eye Chillies; 2 tablespoons Sugar

A classic Vietnamese miscellaneous from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

657

cal / serving

Save to Pinterest

Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Vietnamese Miscellaneous in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/purple-sprouting-broccoli-tempura-with-nuoc-cham

Ingredients

50 gCorn Flour
100 gPlain Flour
1 tablespoonSesame Seed
For fryingVegetable Oil
250 mlSoda Water
200 gPurple Sprouting Broccoli
2 tablespoonsFish Sauce
Juice of 2Lime
1 choppedBirds-eye Chillies
2 tablespoonsSugar

Instructions

01
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.
02
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.
03
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.