A fish sauce vinaigrette gives bold flavor in this Asian-inspired brussels sprouts recipe.
David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hostingTien Ho currently works as the Director of Culinary Services at Central Texas Food Bank.
When roasting the brussels sprouts, spread them in an even layer on a baking sheet with as much space between them as possible — this will promote even cooking and browning.Brussels sprouts can be trimmed, halved, and kept in a resealable plastic bag in the refrigerator for up to two days. The fish sauce vinaigrette can be stored in an airtight container in the refrigerator for up to one day.Preheat oven to 450°F with rack in top third position.
Whisk together fish sauce, sugar, 2 tablespoons water, vinegar, lime juice, garlic, and chile in a small bowl until well combined and sugar is dissolved. Whisk in cilantro and mint. Set vinaigrette aside.
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