Stir-Fried Vegetables with Nam Pla

Name: Stir-Fried Vegetables with Nam Pla
Yield: makes 4 servings
Ingredients: Corn, grapeseed, or other neutral oil for stir-frying; 1 cup broccoli or cauliflower florets in about 1-inch pieces; 2 medium carrots, thinly sliced; 1/2 cup snow peas, trimmed; 1 medium to large onion, thinly sliced; 2 small dried chiles; 1 tablespoon minced garlic; 2 tablespoons nam pla, or to taste; 1/2 teaspoon black pepper, or to taste; Salt if necessary

December 14, 2011

The vegetables in Vietnam are as beautiful as any I’ve ever seen, and, because there was still little refrigeration when I visited the country, they were fresher than most. This might explain why I enjoyed the simple vegetable stir-fries so much. Then again, it may be the nam pla—or, to use the Vietnamese term, nuoc mam. Other vegetables you can prepare this way: you can use whatever vegetables you like here—you want a total of three to four cups for four people—as long as you follow the basic principles of stir-frying (page 311).

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