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Perfectly crispy Brussels Sprouts with a tangy and salty fish sauce vinaigrette. My ideal Brussels sprouts and possibly the perfect vegetable side.
Ingredients
Show Directions
1) For sprouts, preheat oven to 400 degrees F. Heat about 2 tablespoons oil in two oven safe skillets over medium heat. Add sprouts, cut-side down to the skillets. You’ll need two to hold all the sprouts. Don’t pile them in one skillet.
2) After bottoms of sprouts begin to brown, about five minutes, transfer skillets to oven to finish roasting for 10-15 minutes until they are really crispy on the bottom and around the edges. Don’t stir them or touch them.
For sauce, combine fish sauce, water, vinegar, lime, sugar, garlic, and chiles in a bowl. Taste for salt. if it’s too salty, add more water. Right before serving, combine this base with cilantro and mint.
Drizzle roasted sprouts with the vinaigrette and serve warm or at room temperature.
Crispy Brussels Sprouts prep
I used to spend the time to chop off all the little stems on Brussels sprouts but if you try to get the smaller ones, this step is pretty stupid. Just slice them in half and leave the stem. It’s no problem to eat it and it keeps all the leaves together.
The key to these sprouts is to start them on the stovetop but finish them in the oven and no matter what you do: don’t touch them. Don’t stir them. Don’t poke them. Don’t fiddle.
If you’re cooking a full two pounds of sprouts, you’ll need more than one skillet so you can cook them in a single layer. Heat some neutral oil in a large skillet over medium heat and lay out all the sprouts, cut-side down.
Let those cook for about five minutes and they will start to get some color on them already.
Transfer them to a 400 degree oven and let them roast for another 10 minutes or so. This will cook the sprouts through and make them really nice and crispy on the bottoms.
Umami Fish Sauce Vinaigrette
This is some dreamy sauce. It’s light, but super-flavorful. It starts with fish sauce. I’ve been using this brand recently and like it a lot, but any brand will work. Some brands are saltier than others and you might have to adjust the sauce at the end with a little more lime or water if you have a saltier brand.
Mix in the fish sauce with the water, garlic, chiles, vinegar, lime, and sugar. Smells good already.
Right before you serve the sprouts, hit them with the chopped cilantro and mint. If you add this too soon it’ll turn brownish. It’s best really nice and fresh.
All together Now
Remember those sprouts in the oven? This is what happened to them and I tell you it’s beautiful.
As soon as they come out of the oven, toss them with big spoonfuls of the vinaigrette and serve them while warm or at room temperature.
I would put these up against any Brussels sprout side dish out there. They are a delicious masterpiece.
The Genius Recipes Giveaway!
It’s a beautiful book and while you (probably) could find most of the recipes in it on other sources (about half of them are on the chúng tôi website), it’s also nice to have a compendium on your shelf. I can tell you that I personally earmarked enough of the recipes in it that the earmarks lost their meaning. Every fifth page was earmarked.
I’m not usually into crowd-sourced projects, but just because of the experts they pulled from (Judy Rodgers, Yotam Ottolenghi, Dan Barber, Michael Ruhlman, Marcella Hazan, etc…) I think this book is a great addition to any cookbook shelf.
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Fried Brussels Sprouts Recipe Crispy Easy With Mom’S Chili Fish Sauce
Crispy Fried Brussels Sprouts Recipe
Finally, I think Mom would approve of this fried brussels sprouts recipe. Or at least she’ll love my hacked version of her chili fish sauce. You see, I’ve been known to break many culinary rules. Mom has pretty much warmed up to my kitchen shenanigans and fiendish ways of using fish sauce. Seriously, who would take a traditional Vietnamese spring roll and out of it? I did. She also raised both eye brows when I told her that I made a fried egg Vietnamese sandwich called a . Oh please, it’s just a sandwich. A freaking good one, at that. And last but not least, I took her beloved pork banh mi and , open faced bites out of it. She actually giggled about that one.
I love to make kitchen trouble. Or trouble in the kitchen. Or at least anything that has to do with fish sauce. It’s in my blood, I tell ya.
My friends, you must make this and support me. If you like it, I’ll collect all your positive responses and show Mom that I’m not all that crazy. And if you don’t like it, then you’re a bit crazy too because fried brussels sprouts and fish sauce is a delicious combination. A match made in brussels sprouts heaven.
Great Asian Flavors
It started back in 2011 when we ate our way through Austin IACP and had our minds blown at . His version of crispy brussels sprouts was out of this world. Circle around again to 2013 when we were at BlogHer Food Austin, we experienced another addictive version of crispy fried brussels sprouts at and again at East Side King. We just had to do a double take on crispy brussels sprouts in two different restaurants because we just couldn’t get enough.
Now the cravings start to come around again and the cheapest way to indulge in this dish is to make it at home, rather than to fly out to Austin. The crispy fried brussels sprouts is a must for anyone who haven’t plunged their brussels sprouts into hot oil yet. The deep fried flavor and crispy outside, slight charred leaves of the brussels sprouts is a flavor that’s hard to describe. Add on top of that, my hacked (corn starch thickened) version of Mom’s Chili Fish sauce and what you have is about 2 pounds of goodness that you will want to eat all by yourself.
You can’t go wrong on this recipe if you like fried brussels sprouts. And if you love fish sauce and if you don’t care about calories, even better. Plunge your brussels sprouts in hot oil, I tell ya!
Do it, try it and trust me. I also love the chili fish sauce so much that I might fry a batch of potatoes and toss this addictive sauce on top. Next post!
enjoy,
diane
P.S. I dedicate this post to because she’s the only person I know of who can out eat me when it comes to brussels sprouts.
Note on cooking times. Brussels sprouts can very tremendously in size. They range from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
Cheesy Brussels Sprouts Gratin Roasted Brussels Sprouts with Sriracha and Mint Pan Roasted Brussels Sprouts with Fish Sauce and Lime Easy Roasted Brussels Sprouts with Balsamic Vinegar
Crispy Fried Brussels Sprouts Recipe with Mom’s Chili Fish Sauce
Roasted Brussels Sprouts With Fish Sauce Vinaigrette
Roasted Brussels sprouts with fish sauce vinaigrette
One of the great things about a melting pot like New York is how it encourages experimentation amongst chefs by bringing together different culinary traditions. But, as I’ve said in a previous post, successfully marrying ingredients from disparate cuisines requires serious talent. And imagination. Thus, while I’ve been eating and making nước chấm, the classic Vietnamese dipping sauce, for many years, the idea of using it to dress roasted or grilled veggies never occurred to me until I saw today’s recipe in David Chang’s Momofuku Cookbook. (Since then I’ve seen variations pop up all over the place.) Once you eaten this dish, however, it will seem – like all the best ideas – completely obvious. And it will make you see Brussels sprouts with fresh eyes.
If you’ve made nước chấm before, this is basically a simplified version with rice vinegar added. I’ve modified the original recipe by replacing the sugar and (ordinary) rice vinegar with seasoned rice vinegar (also known as “sushi vinegar” or すし酢). Feel free to add more sugar if you like. Also, this vinaigrette works well with all kinds of vegetables: asparagus, cauliflower, and kale are just some that I’ve tried it with. So feel free to experiment!
Roasted Brussels sprouts with fish sauce vinaigrette
Oishii-Rasoi; adapted from Momofuku Cookbook by David Chang
Author:
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves:
2
Ingredients
1 lb Brussels sprouts
1 tbsp canola or other neutral oil
2 tbsp chopped cilantro (stems and all)
Vinaigrette:
1 tbsp fish sauce
1 tbsp water
3 tbsp seasoned rice vinegar (すし酢)
1 clove garlic, minced
Juice of ½ lime
½ small Thai chilli, minced
Optional ¼ tsp sugar
Instructions
Preheat oven to 400°F.
Mix together the vinaigrette ingredients in a small bowl with half the chopped cilantro and set aside.
Wash and pat dry the Brussels sprouts. Trim away the stem and remove any loose leaves. Cut in half lengthwise through the stem and place in a bowl.
Heat the oil in a large, oven-proof skillet over medium-high. Add the sprouts, cut side down, in a single layer and fry until the bottoms are slightly browned, about 2-3 minutes. Shake the pan every once in a while. Then transfer to the oven and roast until the sprouts are tender and the tops start to brown, about 5-8 minutes.
Transfer to a bowl and dress with the vinaigrette. Garnish with the remaining cilantro and serve.
3.2.1230
The Story Of Fish Sauce
I had so much fun writing this story – from trekking all over Vietnam to sampling various types of fish sauces to getting to talk to people I’ve long admired. One of those people is the one and only Andrea Nguyen of the blog Viet World Kitchen, my indispensable resource for all things related to Vietnamese food! Not only did I learn all about fish sauce from some of Andrea’s posts, I also had the great privilege of talking with her about the brands she recommends, which you can find out more about here. Thanks so much, Andrea!
Nuoc Cham Dipping Sauce
1 part fish sauce 1 part lime juice and/or distilled white vinegar 1 part sugar 2 parts water garlic, minced Thai bird chilis, thinly sliced grated carrot for garnish
You can make this the traditional way by pounding garlic, chili, and sugar with a mortar and pestle until the mixture forms a thick paste, then mixing in the liquids. Or you can also use the following method. [Update: I have found that pounding makes such a difference in taste that it is the only way I make nuoc cham now! The method releases all the garlic and chili juices and makes for a sauce tasty enough to drink. Just kidding… kinda. 🙂 The sugar provides some friction, to make pounding easier. ]
Combine fish sauce and lime juice in a bowl. Heat the sugar and some of the water on the stove or in the microwave and stir until the sugar dissolves. Let this cool and combine with the fish sauce, lime, and the rest of the water. Taste and adjust to your liking, adding more sugar for sweetness, lime for sourness, or fish sauce for saltiness. Add minced garlic, slices of Thai bird chilis, and, for garnish, a few shreds of grated carrot.
This tastes best made fresh with lime, garlic, and chili. But the sauce will keep much longer (a month or more in the refrigerator) if you make it with vinegar and leave out the garlic, chili, and carrot until serving. Just freshen with a bit of lime juice when you’re ready to use.
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