Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Fried Green Pepper Stir-Fry with Garlic and Fish Sauce
This classic Vietnamese dish showcases crispy fried green peppers combined with aromatic garlic, onions, and traditional Vietnamese seasonings. The peppers remain tender inside with a slightly charred exterior, creating a delicious side dish or light main course that captures the essence of Vietnamese home cooking.
27 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty8/10
Sour3/10
Umami8/10
Spicy4/10
🥄 Texture
Fried green pepper pieces have tender, slightly charred edges with a mild crispness, while the sliced onions are soft and slightly silky. The dish is lightly saucy from the broth and fish sauce, coating ingredients without being heavy.
👃 Aroma
Pungent savory notes from the fish sauce and browned garlic dominate, lifted by the sweet, caramelized onion scent. If included, sliced Thai chilies add a fresh spicy note and lime juice finishes with a bright citrusy top note.
🍷 Pairs Well With
A crisp, light lager or a cold jasmine iced tea; for wine, an off-dry Riesling or a dry Vinho Verde complements the dish.
🥗 Side Dishes
Steamed jasmine rice (to balance saltiness), a fried or soft-boiled egg, Vietnamese pickled vegetables (do chua) or cucumber salad for freshness, and grilled lemongrass chicken or tofu for a heartier meal.
Ingredients(11 items)
- 12 cups fried green pepper (cut into bite-sized pieces)
- 24 cloves garlic (minced)
- 31 medium yellow onion (sliced)
- 43 tablespoons fish sauce
- 52 tablespoons vegetable oil
- 61 tablespoon sugar
- 71/2 teaspoon black pepper
- 82 red Thai chilies (sliced, optional)
- 91/4 cup chicken or vegetable broth
- 102 green onions (chopped for garnish)
- 111 tablespoon lime juice
Nutrition Information(per serving)
145
Calories
3.2g
Protein
14.8g
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 sliced red Thai chilies to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
- 3
Add the sliced yellow onion to the wok and stir-fry for 2-3 minutes until the onions become translucent and slightly softened.
- 4
Add the fried green pepper pieces to the wok and stir-fry for 2-3 minutes, tossing gently to combine with the garlic and onions.
- 5
Pour in the fish sauce, sugar, and black pepper. Stir well to coat all ingredients evenly.
- 6
Add the chicken or vegetable broth and continue to stir-fry for another 2-3 minutes, allowing the flavors to meld together.
- 7
Finish with lime juice and toss gently one final time.
- 8
Transfer to a serving plate and garnish with chopped green onions.
- 9
Serve immediately while hot as a side dish or over steamed rice for a light meal.
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