The kind of Vietnamese plate you make on repeat. caramel and pepper, a proper steam, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the caramel and pepper elements, and pat the halloumi 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 halloumi and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the lemongrass and the rest of the caramel and pepper flavours, letting them cook out for a minute until fragrant.
Add the fennel 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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