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Luke Nguyen

Pippies Wok Tossed with Chilli & Asian Basil- Nhieu Xao Rau Que

Pippies Wok Tossed with Chilli & Asian Basil- Nhieu Xao Rau Que
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As featured on Luke Nguyen's Vietnam, try this delicious recipe filled with beautiful flavours and spice!

Ingredients

  • 500 g pip pies
  • 1 lemongrass stalk, bruised and sliced into 5 cm lengths
  • 2 long chilli, finely sliced
  • 1 tablespoon finely diced garlic
  • 1 tablespoon finely diced red shallots
  • 1 tablespoon sugar
  • 1 1/2 tablespoon oyster sauce
  • 1/2 tablespoon fish sauce
  • ½ teaspoon pepper
  • 1 tablespoon vegetable oil
  • ½ tablespoon potato starch mixed with 1 tablespoon water
  • 2 handfuls asian basil leaves
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Method

  1. In a saucepan bring 1 cup of water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly (roughly 4 minutes).
  2. In a bowl, add sugar, fish sauce and oyster sauce. Mix until sugar dissolves and set aside.
  3. Now strain the pippies reserving its broth.
  4. Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
  5. Add the sauce and 3 tablespoons of the pippie broth, toss for a further minute then add the dissolved potato starch.
  6. Now add chilli, pepper and lastly the Asian basil then toss through.
  7. Eat with beer.
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