Easy Vietnamese: Hot and fiery greens 

Easy Vietnamese: Hot and fiery greens

You can use a variety of vegetables or just one kind; the garlic, ginger and anchovies will lift them to another level. It will become a household favourite, making great additions to many meals. You can use water or chicken stock instead of wine.


1 tbsp vegetable oil

30g ginger root, julienned

1 Asian or small round shallot, sliced

2 red chillies, finely chopped

15g butter

1 tsp fish sauce

4 garlic cloves, finely chopped

4-6 anchovies, coarsely chopped

50g cavolo nero, sliced 3cm thick

100g baby courgettes, halved lengthways

100g Tenderstem broccoli, sliced diagonally 3cm thick

100g fine green beans, topped and tailed

75ml white wine

  • Have a wok or large frying pan on a high heat and get it hot. Add the vegetable oil, ginger, shallot and chillies and cook for 2 minutes until lightly golden. Add the butter, fish sauce, garlic and anchovies then stir, fry, toss.
  • Add the vegetables and let sit for 1 minute to char. Toss again, then leave to sit for another 1 minute. Finally, add the white wine – if your pan is hot, this should create some flames.
  • Leave to sit for a couple of minutes then cover with a lid for 1 minute. The vegetables should be soft but still retain some bite. Serve immediately.




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