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    Vietnamese-Flavored Broccoli Rabe

    A simple dressing of fish sauce, lime juice and hot pepper gives broccoli rabe a Vietnamese twist. Try it with grilled pork and rice.


    • 1 bunch broccoli rabe, (about 1 pound), trimmed and chopped
    • 1 tablespoon fish sauce, (see Note)
    • 1 1/2 teaspoons lime juice
    • 1 teaspoon sugar
    • 1 clove garlic, minced
    • 1/8-1/4 teaspoon crushed red pepper
    • 1 tablespoon canola oil


    Step 1
    Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and gently press out as much water as possible.
    Step 2
    Combine fish sauce, lime juice, sugar, garlic and crushed red pepper to taste in a small bowl; stir until the sugar is dissolved.
    Step 3
    Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and cook, stirring, until just tender, 2 to 3 minutes. Stir in the fish sauce mixture and cook, stirring, 1 minute more.


    Ingredient Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

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