Weeknight-friendly Cauliflower Broth with the fish sauce and lime we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and lime elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hoisin and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped thai basil and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
The kind of Vietnamese plate you make on repeat. herb and peanut, a proper braise, and a finish...
Vietnamese Our tested Glazed Mushroom Chowder: bright, generous, and balanced with herb and peanut. Serves...
Vietnamese This Vietnamese Hotpot leans on caramel and pepper to do the heavy lifting. We sear the Paneer...
Vietnamese This Vietnamese Tabbouleh leans on caramel and pepper to do the heavy lifting. We braise the...