The vegetables in Vietnam are as beautiful as any I’ve ever seen, and, because there was still little refrigeration when I visited the country, they were fresher than most. This might explain why I enjoyed the simple vegetable stir-fries so much. Then again, it may be the nam pla—or, to use the Vietnamese term, nuoc mam. Other vegetables you can prepare this way: you can use whatever vegetables you like here—you want a total of three to four cups for four people—as long as you follow the basic principles of stir-frying (page 311).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put 2 tablespoons oil in a skillet or wok over high heat; a minute later, add the broccoli. Cook, stirring occasionally, for about a minute, then add 1 tablespoon water. Continue to cook and stir until the vegetable is crisp-tender, about 5 minutes. Remove and repeat the process with the carrots and then the snow peas.
Step 2
Put a little more oil in the pan and add the onion. Cook over high heat, stirring once in a while, until it softens and begins to char, 3 to 5 minutes. Add the chiles and garlic and cook, stirring, for another minute. Add 1/4 cup water and the nam pla and pepper; return the cooked vegetables to the pan. Cook, stirring, until the mixture is combined, then taste and adjust the seasoning if necessary, and serve.
