Purple sprouting broccoli tempura with nuoc cham (Vietnamese Miscellaneous)

step 1
For the nuoc cham, mix all ingredients with 5 tablespoons of hot water in a small bowl. Set aside while you make the tempura.

step 2
Whisk together the corn flour, all-purpose flour, sesame seeds (if using), and a large pinch of salt. Fill a large, deep frying pan, no more than a third full, with vegetable oil and heat it until it reaches 180°C or a cube of bread browns in 20 seconds.

step 3
Quickly stir the soda water into the flour mixture, being careful not to overmix, then dip the broccoli in with tongs. Carefully dip into the hot oil and cook for 2-3 minutes until crisp. Drain on kitchen paper and then serve with the nuoc cham on the side for dipping.

foods：
50 g corn flour
100 g plain flour
1 tablespoon sesame seed
For frying Vegetable Oil
250 ml sparkling water
200 g purple sprout broccoli
2 tablespoons fish sauce
Juice of 2 limes
1 chopped bird's eye chili
2 tablespoons of sugar