Vietnamese Stir-fried Vegetables with Fish Sauce (Rau Xao Recipe)

Yum
  • Preparation: 15 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Stir-fried Vegetables with Fish Sauce Recipe (Rau Xào)

A plate of Vietnamese Stir-fried Vegetables with Fish Sauce (Rau Xao) is a great accompaniment to any Southeast Asian meal, which usually consists of Vietnamese soup, a main course, some rice and a plate of stir fried vegetables.
Add some meat or seafood to the vegetables and Vietnamese Stir-fried Vegetables with Fish Sauce Recipe (Rau Xào) becomes a complete meal when served with some rice – easy to prepare and perfect for days when work takes a toll. If you are a vegetarian, omit the fish sauce and add some tofu instead of meat.

Ingredients

  • 12 cups (3 liters) water, with 1 teaspoon salt added
  • 1 carrot, thinly sliced to yield about 11/2 cups
  • 1 cup (4 oz/100 g) cauliflower florets
  • 1 cup (3 oz/80 g) baby corn
  • 12 fresh shiitake or dried Chinese black mushrooms, stems discarded
  • 7 oz (200 g) tender kale or broccoli stems, sliced diagonally to yield about 11/2 cups
  • 2 tablespoons oil
  • 1 tablespoon rice wine or sake
  • 2 tablespoons fish sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon ground white pepper

Method Vietnamese Stir-fried Vegetables with Fish Sauce Recipe (Rau Xào)

1, Bring the salted water to a boil in a pot and blanch the carrot, cauliflower and baby corn for about 30 seconds. Remove and plunge into cold water, then drain well.
2, Heat the oil in a wok or skillet over medium heat. Stir-fry the mushrooms and kale or broccoli stems for 1 to 2 minutes, then add the blanched vegetables, and continue to stir-fry for 2 more minutes, seasoning with the rice wine and fish sauce. Finally add the garlic, season with the pepper and remove from the heat.
3, Transfer to a serving platter and serve hot with steamed rice.

Chef's Note

When blanching, leave the vegetables in the boiling water just long enough to soften slightly, then place in the cold or ice water immediately to ensure a crisp texture. Do not overcook.

See more: Vietnamese Spicy Mango Salad (Gỏi Xoài)

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