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As featured on Luke Nguyen's Vietnam, try this delicious recipe filled with beautiful flavours and spice!
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).
In a bowl, add sugar, fish sauce and oyster sauce. Mix until sugar dissolves and set aside.
Now strain the pippies reserving its broth.
Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
Add the sauce and 3 tablespoons of the pippie broth, toss for a further minute then add the dissolved potato starch.
Now add chilli, pepper and lastly the Asian basil then toss through.
Eat with beer.
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