Fried (or roasted) Brussels sprouts with fish sauce vinaigrette from Momofuku (page 160) by David Chang and Peter Meehan

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Notes about this recipe

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  • Delys77 on November 08, 2022

    I used about 1.5 lbs of Brussels sprouts to make four portions and served with half the vinaigrette. Roasted in a large cast iron pan and into the oven for about 20 minutes. Once it is tossed with the vinaigrette you have a lovely but pungent side. Flavour profile is very familiar yet interesting at the same time. Would repeat for sure.

  • chawkins on November 29, 2019

    Simple, easy and delicious. I roasted rather than fried the sprouts.

  • KaraCooks on February 03, 2018

    I loved this dish.....super simple and full of flavour.

  • twoyolks on December 03, 2014

    The Brussels sprouts mesh very well with the fish sauce vinaigrette. In the future, I'd omit the fried cilantro as it didn't add much and it was a bit difficult to make. I'd also be a bit more restrained with the use of the vinaigrette as some of it pooled at the bottom of the bowl and made the Brussels sprouts at the bottom too acidic.

  • adrienneyoung on November 03, 2013

    Very delicious. Fiddly, but worth it.

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