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Vietnamese Style Vegetables

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  Leeks 2 (white part only)
  Red bell pepper 1 , seeded and coarsely chopped
  Carrots 2 Small, finely sliced
  Oil 2 Tablespoon
  Granny smith apple 1⁄2 , peeled, cored and cut into thin strips
  Cornstarch 1 Teaspoon (corn flour)
  Wine vinegar 2 Tablespoon
  Sherry 2 Tablespoon
  Fish sauce 2 Tablespoon (Vietnamese nuoc nam)
  Sugar 1 Teaspoon

Remove the roots and outer leaves of the leeks, cut in two and then into slices across.
Wash thoroughly to remove any grit.
Put the leeks and bell pepper in a casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 5 minutes.
Add the carrots, oil and 2-3 tablespoons of water to the casserole and stir well.
Cover and microwave on HIGH for 7 minutes.
Add the apple and cook for 3 minutes, covered, on HIGH.
When the vegetables are cooked, mix the cornstarch (corn flour) to a smooth paste in a small bowl with the vinegar, sherry and nuoc nam (vietnamese fish sauce).
Add the sugar and stir.
Microwave for 30 seconds on HIGH and stir again.
Pour the sauce over the vegetables and toss them in it thoroughly.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 686 Calories from Fat 280

% Daily Value*

Total Fat 32 g48.8%

Saturated Fat 4.1 g20.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2659.8 mg110.8%

Total Carbohydrates 94 g31.4%

Dietary Fiber 14.4 g57.7%

Sugars 38.5 g

Protein 9 g18.2%

Vitamin A 533.4% Vitamin C 351.4%

Calcium 26.9% Iron 48.9%

*Based on a 2000 Calorie diet

Vietnamese Style Vegetables Recipe