Weeknight-friendly Squash Cake 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 squash 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 butternut squash and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the rice paper and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the red onion 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 Glazed Squash Slaw: fragrant, generous, and balanced with fish sauce and lime....
Vietnamese The kind of Vietnamese plate you make on repeat. ginger and star anise, a proper sear, and a...
Vietnamese A fresh take on Chicken Thigh Plate, built on ginger and star anise and finished the way we...
Vietnamese Our tested Stir-Fried Salmon Tabbouleh: light, generous, and balanced with caramel and pepper....