A bright take on Sweet Potato Skewers, built on fish sauce and lime and finished the way we like it. Ready in about 1 hr and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and lime elements, and pat the sweet potato 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 sweet potatoes and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the lemongrass and the rest of the fish sauce and lime 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.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
Our tested Grilled Cauliflower Hash: fresh, generous, and balanced with fish sauce and lime....
Vietnamese The kind of Vietnamese plate you make on repeat. lemongrass and chilli, a proper sear, and a...
Vietnamese This Vietnamese Slaw leans on fish sauce and lime to do the heavy lifting. We crisp the Lentil...
Vietnamese This Vietnamese Tabbouleh leans on lemongrass and chilli to do the heavy lifting. We sear the...