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Vietnamese Fried Bites 3

Serves 4 to 6 Appetizer vegetarian, Appetizers

Vietnamese Fried Bites 3

Vietnamese Fried Bites 3 is a beloved staple at home tables across Vietnam, where practicality and taste go hand in hand. This dish, often whipped up for casual family lunches or spontaneous gatherings, showcases the Vietnamese knack for transforming simple ingredients into something memorable. Here, the emphasis is on instinctive cooking, with salt and seasonings adjusted by feel rather than strict measurements, making each batch uniquely personal.

The result is a delightful medley of crispy vegetables, coated in a light, airy batter that contrasts beautifully with the brightness of a squeeze of lemon. The generous use of oil ensures each bite is satisfyingly crunchy, while the simplicity of fine sea salt and black pepper allows the natural flavors to shine. Best served immediately, these bites invite sharing, encouraging everyone to dive in and savor the moment together.

Ingredients

  • 400 gvegetables — sliced
  • 100 gflour
  • for fryingoil
  • lemon — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the vegetables. Wash and dry 400 g of vegetables thoroughly. Cut them into bite-sized pieces, ensuring uniformity for even cooking. Set them aside in a large bowl.
  2. In a separate bowl, combine 100 g of flour with a pinch of fine sea salt and a dash of black pepper to taste. Mix well to ensure the seasoning is evenly distributed throughout the flour.
  3. Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. The oil should be deep enough to submerge the vegetables halfway. Test the oil by dropping a small piece of vegetable into it; if it sizzles and floats to the surface, the oil is ready.
  4. Coat the prepared vegetables in the seasoned flour, shaking off any excess. Carefully place them into the hot oil in batches, avoiding overcrowding the pan. Fry until the vegetables are golden brown and crispy on the outside, which should take a few minutes per batch.
  5. Once fried, use a slotted spoon to remove the vegetables from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining vegetables.
  6. After all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the top for a bright, tangy finish. Taste and adjust with additional fine sea salt if needed before serving immediately.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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