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Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.

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Soy aubergines with spring onions and chillies

Steam the aubergines and make the sauce in advance then this only needs to be fried when you are ready to serve. These are great with rice, on top of rice vermicelli, cold with ciabatta. And of course, a delicious side dish. You can adjust the heat accordingly, add your favourite herbs and spices and create a different aubergine dish every time. Just follow this basic recipe and next time adapt!
If you get Cyprus aubergines, it has purple and white stripes, they are extra extra extra good!
(Originally written for Waitrose Magazine)
Serves 4
2 large aubergines
30g butter
2 shallots, finely chopped
2 large red chillies
2 garlic cloves, finely sliced
2 spring onions, finely sliced
30g butter
2 tbs soy sauce
1 tsp cider vinegar
1 tbs chilli sauce
1 garlic cloves, finely
2 tsp maple syrup
You will need
Large frying pan or wok
Cut the aubergines into one inch cubes and fit in a boiling steamer for 5 minutes. Set aside and repeat if necessary.
Prepare the sauce by stirring all the ingredients in a bowl or shake in a jar.
Make sure the pan or wok is very hot on high heat, add butter, shallots, chillies and garlic. Cook for about a minute then add the aubergines to stir fry for about 4 minutes, charring the edges. Then pour over the prepared sauce and mix in all the spring onions and continue to stir fry and cook for a minute.
Serve immediately.