This Vietnamese Mash leans on herb and peanut to do the heavy lifting. We roast the Black Bean for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the herb and peanut elements, and pat the black bean 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 black beans and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the rice paper and the rest of the herb and peanut flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
Our tested Grilled Turkey Shakshuka: light, generous, and balanced with lemongrass and chilli....
Vietnamese This Vietnamese Broth leans on caramel and pepper to do the heavy lifting. We roast the Lamb...
Vietnamese Our tested Braised Cauliflower Grain Bowl: light, generous, and balanced with fish sauce and...
Vietnamese This Vietnamese Mash leans on ginger and star anise to do the heavy lifting. We grill the...