Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Corn and Vegetable Stir-Fry (Xào Ngô)
A vibrant and authentic Vietnamese stir-fry featuring crispy fried corn combined with fresh vegetables, aromatic garlic, and traditional Vietnamese seasonings. This dish is quick to prepare, naturally vegetarian, and bursting with sweet and savory flavors that complement steamed rice perfectly.
27 min
Easy
4 servings
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Taste Profile
Sweet5/10
Salty8/10
Sour1/10
Umami8/10
Spicy2/10
🥄 Texture
Tender-crisp vegetables with a pleasant bite: carrots and broccoli retain slight crunch while bell pepper softens. Fried corn adds a chewy, slightly creamy pop and the glossy sauce gives a light coating without making the dish soggy.
👃 Aroma
Garlic and a background note of toasted corn lead the aroma, joined by savory, briny notes from fish sauce and oyster/soy. If used, Thai chili and white pepper add a faint sharp, peppery lift to the overall scent.
🍷 Pairs Well With
A light, crisp lager or pilsner; alternatively jasmine green tea or an off-dry Riesling to balance the salty-umami richness and highlight the sweet corn.
🥗 Side Dishes
Steamed jasmine rice (or broken rice) to absorb the sauce; Vietnamese pickled vegetables (đồ chua) or a simple cucumber salad for acidity and crunch; crusty Vietnamese bread (bánh mì) or plain rice noodles for variety.
Ingredients(15 items)
- 12 cups fried corn (drained if canned)
- 23 cloves garlic (minced)
- 32 medium carrots (julienned)
- 41 medium onion (sliced into thin wedges)
- 51 red bell pepper (sliced into strips)
- 62 cups broccoli florets (small pieces)
- 73 tablespoons fish sauce
- 81 tablespoon soy sauce
- 91 tablespoon oyster sauce
- 101 teaspoon sugar
- 112 tablespoons vegetable oil
- 121/2 teaspoon white pepper
- 132 green onions (chopped)
- 141 Thai chili (sliced, optional for heat)
- 151/4 cup water or vegetable broth
Nutrition Information(per serving)
185
Calories
6.2g
Protein
22.4g
Carbs
8.5g
Fat
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 2
Add the minced garlic and Thai chili (if using) to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
- 3
Add the sliced onions and carrots to the wok and stir-fry for 2-3 minutes until they begin to soften slightly.
- 4
Add the bell pepper strips and broccoli florets, continuing to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- 5
Add the fried corn to the wok and mix well with the other vegetables, stirring constantly for 1-2 minutes.
- 6
In a small bowl, combine the fish sauce, soy sauce, oyster sauce, sugar, and white pepper with the water or broth.
- 7
Pour the sauce mixture into the wok and toss all ingredients together thoroughly, ensuring the sauce coats everything evenly.
- 8
Continue stir-frying for 2-3 minutes until the sauce has reduced slightly and the vegetables are cooked to your desired tenderness.
- 9
Remove from heat and garnish with chopped green onions.
- 10
Serve immediately over steamed jasmine rice or with Vietnamese bread.
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