Vietnamese
Vietnamese - Sauces and Sides
Bean Curd Sauce and Side
Chef's Menu Description
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 400g firm bean curd, cut into 3 cm cubes
- • 3 tbsp vegetable oil
- • 2 tbsp fish sauce
- • 1 tbsp lime juice
- • 1 tsp sugar
- • 1 bird's eye chili, minced
- • 1/2 cup sliced spring onions
- • 1/4 cup vegetable oil for spring onion oil
Preparation Steps
1
Phase 1
Cube the bean curd and pat completely dry with kitchen roll.
2
Phase 2
Heat the oil in a frying pan and pan-fry the bean curd until golden on all sides, about 8 minutes.
3
Phase 3
Stir the fish sauce, lime juice, sugar, and chili together.
4
Phase 4
Warm the spring onion oil in a small pan and stir in the sliced spring onions until soft.
5
Phase 5
Arrange the bean curd on a plate, spoon the spring onion oil on top, and serve with the dipping sauce.