Charred Brussels sprouts with coconut from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 170) by Andrea Nguyen

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Notes about this recipe

  • bernalgirl on December 20, 2024

    This recipe is dead easy and subtly flavored, but I don’t like the way the color of the sprouts dull from cooking them with the lid on. I might try blanching first, then charring.

  • Happykikkers on October 10, 2024

    I didn’t get much coconut flavour. Perhaps I’ll add a little more coconut water and steam a little longer next time.

  • JoanN on March 09, 2024

    Mine were slightly overcharred, but still excellent. Went very well with a Vietnamese braised fish from "The Wok," which was just superb. Terrific meal.

  • Babeng.Bubba on August 27, 2023

    Used orange juice as I had no coconut water. Also added a sprinkling of sumac. Very easy and tasty!

  • Astrid5555 on December 29, 2021

    Made as a side for the shrimp in coconut caramel sauce. So quick to make and very good, almost as if charred in the oven. Used soy sauce instead of the fish sauce.

  • patioweather on September 28, 2020

    These are easy enough that I could cook then daily, and my family would probably be fine with that!

  • Lepa on September 12, 2019

    These were so easy and delicious! My seven year old asked for seconds. This is a great recipe.

  • Skamper on August 19, 2019

    Made the cabbage variation to serve with lemongrass marinated pork tenderloin. Not all of the wedges stayed together, but it was tasty.

  • imaluckyducky on July 18, 2019

    The longest part of this recipe is preparing the b. sprouts, which isn't that intensive. Merely slicing them in half. I added more fish sauce at the end than required, and the fish sauce is balanced nicely by the faint sweetness of the coconut water (used a can with pulp) and the smokiness from charring the b. sprouts. Very easy. Served with the coconut ginger meatballs from smitten kitchen.

  • southerncooker on March 23, 2019

    Made to go with the caramelized shrimp and brown rice. Mixed all together it was good.

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