Soy aubergines & Thai basil (Cà tím xào nước tương) from Vietnamese: Simple Vietnamese Food to Cook at Home (page 58) by Uyen Luu

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Notes about this recipe

  • etcjm on August 25, 2024

    very good, used chilli crisp instead of chilli sauce (?). Used basil flowers as I couldn't get thai basil. Lovely dish and will definitely do again. Is enough for 4 as a side.

  • Foodycat on July 26, 2021

    Absolutely gorgeous. I was sceptical about the added fiddle of steaming the aubergines first but it's absolutely worth it - really succulent, silky aubergine with incredible flavour. I wasn't sure what was meant by chilli sauce and chilli oil, so I used sriracha and a bit of laoganma chilli crisp.

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