Vietnamese Recipes & Cuisines (Vegetables)
Stir Fried Mixed Vegetables
in Nuoc Mam Sauce Recipe
(Rau Thap Cam Xao Voi Nuoc
Carrots, finely sliced
Bamboo shoots, thinly sliced
Pak Choy (Chinese cabbage), stems only,
Green beans, halved
Wood ear fungus, soaked in warm water for
and roughly chopped
Ginger, peeled and cut in slivers
Freshly ground black pepper
Nuoc Mam sauce
In a large saucepan of half full water,
boil the carrots for 10 minutes.
Add the bamboo shoots, Chinese cabbage,
green beans and wood ear fungus.
Cook for a further 5 minutes. Drain and
Heat the oil in a wok and stir fry the
garlic and ginger for 2 minutes.
Add the bean sprouts and stir fry for 30
Stir in all the reserved vegetables and
season with salt and black pepper.
Stir fry for 2 minutes. Mix the cornflour
and Nuoc Mam sauce with a little water and fold into the vegetables to
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