Vietnamese Style Baked Broccoli

I wanted to find a spicy side to go with tonight's Bahn Mi sandwiches. I found this recipe for Vietnamese fries by Vegan Richa, but wanted to find a way to get better nutrients and less carbs in us. So I found a baked broccoli recipe by Plant Based Jane and came up with what you see below. Be warned, it's definitely SPICY if you're a little heat shy like me.

Vietnamese Style Baked Broccoli

Time: ~1 hour | Makes: 4 side servings


1 medium head of #broccoli


1 1/2 cup panko breadcrumbs

1 1/4 cups flour

1 cup Water


3 tbsp rice vinegar

2 tbsp white vinegar

4 tbsp coconut aminos

1 tsp garlic powder

2 tsp ginger powder

1/2 tsp black pepper

3 tbsp #Asian chile sauce

4 tbsp cane sugar

4 tsp tapioca flour

6 tbsp or more water


Sesame seeds


Green onion

Health Fact: broccoli may reduce inflammation. Kidney patients have to avoid some anti-inflammatory medications. Any food options are welcome.


Preheat your oven to 375 F.

Cut and wash your broccoli into florets.

Set up your breading station. Combine your flour and water in a bowl. Add water gradually to form a slightly thinner version of a pancake batter.

Add your panko to another bowl and begin the process. Dip each floret into the wet batter, to the panko, to a baking sheet lined with parchment paper or a silicon mat. Make sure all florets are evenly coated with batter and panko. Repeat process until all the broccoli florets are breaded.

Place in oven for 20 minutes. After 20 minutes, flip and cook an additional 25 minutes.

While the broccoli is cooking during its second round, make your sauce. Mix all the sauce ingredients and bring to boil to thicken.

When your broccoli is done, place in a bowl and pour sauce over. Mix until evenly coated. Enjoy!

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