Sweet corn with chilli and spring onion

Sweet corn with chilli and spring onion

Ngô xào hành ot

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

The combination of corn and chilli in this quick and easy side dish echoes South American cooking. In Hanoi, we like to buy corn from the market gardens on the Red River flood plains, sold by street vendors on the iconic Long Bien Bridge.

Ingredients

Quantity Ingredient
3 corn cobs
1 tablespoon vegetable oil
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
3 spring onions, thinly sliced
1 long red chilli, cut into thin strips
1 lime, cut into 6 wedges

Method

  1. Bring a saucepan of water to the boil. Remove the husks and silks from the corn, then place the cobs in the boiling water. Simmer for 8–10 minutes, then drain.
  2. When the corn is cool enough to handle, remove the kernels by cutting them off as close as possible to the cob.
  3. Heat the oil in a wok or frying pan over high heat. Add the corn, salt and pepper and cook for 1–2 minutes, keeping the corn moving in the wok so it doesn’t burn.
  4. Toss the spring onion and chilli through the corn. Serve immediately, with the lime wedges.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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