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Food

Thi Le Steamed Pippies

Preparation time
10mins
Cooking time
10mins
Serves
4

Melbourne chef Thi Le, co-owner of Anchovy restaurant, shares her Pippies with Mam Tep recipe. Delicate yet intensely flavoured, the pippies are complemented by a dry Rosé or spicy white like Gewürztraminer.

Ingredients

Nuoc cham base

50g palm sugar

50g vinegar

50g fish sauce

 

Mam tep

10g galangal

10g ginger

5g garlic

100g Nuoc cham base

35g olive oil

1/4 tsp toasted chilli powder

500g pippies

100ml fish stock

1 bunch Rau dang

50g mam tep

Olive oil


Recipe by Thi Le

Photography by Kristoffer Paulsen 

 

Method

Nuoc Cham Base 

1. Place all ingredients into a small pot, dissolve and bring to the boil.

2. Skim all the scum and set aside to cool down.

 

Mam Tep 

1. For mam tep, place galangal, ginger and garlic in a mortar and pestle. Pound till smooth. Add remaining ingredients. 

2. Heat wok to medium heat, add fish stock and pippies. Cover with lid, steam pippies for 2 minutes. 

3. Remove any open pippies and place in a bowl, add rau dang.

4. Pour hot fish stock over pippies and add mam tep. Adjust with lemon to suit taste.

5. Place in a bowl and garnish with olive oil.


Wine Match

Rosé or Gewürztraminer

Food
Preparation time
10mins
Cooking time
10mins
Serves
4

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