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Smoky and Crunchy Peas With Creamy Nuoc Cham
Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.
👥 4 Servings👤 Andy Baraghani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●blender
- ●skillet
📝 Preparation Steps
1
Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 7–⏱️ 9 minutes. Let cool.
2
Purée cashews, chile, garlic, lime juice, fish sauce, sugar, and 3 Tbsp. water in a blender, adding more water as needed to loosen, until smooth. Taste and season with salt if needed. (Even though the sauce includes salty fish sauce, it may need some added salt.) Set creamy nuoc cham aside.
3
Heat oil in a large skillet over medium-high until almost smoking, add peas, season with salt, and toss to coat in oil. Cook peas, letting them get blistered underneath before tossing, until all of the peas are a little charred but still have their crunchy texture, 3–⏱️ 4 minutes.
4
Transfer peas to a platter and spoon reserved creamy nuoc cham over. Scatter pea tendrils on top and serve with lime wedges for squeezing over.
Lime wedges (for serving)
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