Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Brussels Sprouts with Fish Sauce Vinaigrette 4.5 (2) 2 Reviews Salty-pungent fish sauce makes for a truly memorable take on brussel sprouts. By David Chang David Chang 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, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines and Tien Ho Tien Ho Tien Ho currently works as the Director of Culinary Services at Central Texas Food Bank. Prior to this, Ho held several chef and partner positions at a number of prestigious, cutting-edge restaurant brands in New York City, including Little Wisco, Momofuku, Ssam Bar and Má Pêche. Food & Wine's Editorial Guidelines Published on October 2, 2024 Tested by Tricia Manzanero Stuedeman Tested by Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time: 25 mins Total Time: 50 mins Servings: 4 to 6 Jump to recipe Oven-roasted until they hit a caramelized sweet spot, these brussels sprouts get dressed with a punchy vinaigrette. “This brussels sprouts recipe has become a Momofuku classic. It owes a lot to Tien Ho, who was the chef at Momofuku Ssäm Bar. We used his incredible fish sauce vinaigrette on so many dishes, starting with fried cauliflower, which quickly became a staple for our late-night service,” says 2006 F&W Best New Chef David Chang of Momofuku Restaurant Group. “When we got a bunch of brussels sprouts, we found it worked equally well on them. To this day, the combination of crispy veggies and that umami-packed vinaigrette is magic. It’s a testament to Tien’s creativity and proof that the best dishes are born from necessity. All these years later, it remains a favorite.” A topping of crispy, togarashi-spiced cereal adds a light crunch. The sprouts’ layered leaves are perfect for holding onto the spicy, herbal, and fish sauce–forward vinaigrette. The cilantro and mint not only add pops of freshness but also a slight cooling note to contrast the spice of the chile and togarashi. Frequently Asked Questions Should you boil brussels sprouts before roasting them? Parboiling brussels sprouts before roasting can help them to cook evenly and ensure that they’re super tender. However, it’s not a necessary step for the best brussels sprouts. What is fish sauce? The enormously popular — and versatile — condiment is made from salted and fermented fish and krill or shrimp. Its powerful umami flavor has earned fish sauce a prominent place in East and Southeast Asian cooking, including in Vietnam, Thailand, Laos, Burma, Japan, Korea, the Philippines, Cambodia, Indonesia and China. Its exceptionally long shelf life means, like soy sauce, that it does not need to be refrigerated after opening. Notes from the Food & Wine Test Kitchen Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets. 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. Make ahead 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. Cook Mode (Keep screen awake) Ingredients 3 tablespoons vegetable oil, divided 1/2 cup crisped rice cereal (such as Rice Krispies) 1/4 teaspoon kosher salt 1/4 teaspoon togarashi or cayenne pepper 3 tablespoons fish sauce 2 tablespoons granulated sugar 2 tablespoons water 1 tablespoon rice vinegar 1 tablespoon fresh lime juice (from 1 lime) 1 small garlic clove, minced (about 1/2 teaspoon) 1 small (2-inch) red Thai chile, stemmed and minced (about 1/2 teaspoon) 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh mint 2 pounds brussels sprouts, trimmed and halved lengthwise Directions Preheat oven to 450°F with rack in top third position. Heat 1 tablespoon oil in a large skillet over medium-high until shimmering. Add cereal; cook, stirring constantly, until browned, about 30 seconds. Transfer to a plate; stir in salt and togarashi. Set aside. 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. Toss together brussels sprouts and remaining 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet. Roast in preheated oven, stirring occasionally, until brussels sprouts are tender and charred in spots, about 25 minutes. Transfer brussels sprouts to a bowl; toss with reserved vinaigrette. Just before serving, sprinkle with toasted cereal mixture. Serve immediately. Originally appeared in Food & Wine magazine, October 2024 Rate It Print