Thi Le Steamed Pippies
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.
Nuoc cham base
50g palm sugar
50g fish sauce
100g Nuoc cham base
35g olive oil
1/4 tsp toasted chilli powder
100ml fish stock
1 bunch Rau dang
50g mam tep
Recipe by Thi Le
Photography by Kristoffer Paulsen
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.
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.
Rosé or Gewürztraminer