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

As featured on Luke Nguyen's Vietnam, try this delicious recipe filled with beautiful flavours and spice!


  • 500 g pippies

  • 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


  • 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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