If you are not already aware of this genius way of serving Brussels sprouts, you are now. I have served them to avid “Brussels sprout haters” who declare them to be even, may I go so far as to say tasty!
The pan frying + roasting render them crispy on the outside, but tender in the middle and then doused in a pungent spicy sauce overrides any memory of an upsettingly bitter vegetable. Just please, don’t fear the fish sauce, this stuff is a giant umami bomb and can do wonders to so many dishes. I even read a tip once that a few drops of it added to a salad dressing can really give it a fantastic boost. If you enjoy Asian food, I really think fish sauce should be in your pantry.
When making this recipe I always use my cast iron pan, as you can get it stinking hot and it’s also oven proof. As you want the temperature quite high on the stove to get those nice brown bottoms I really don’t recommend a non-stick pan for this job. If you have nothing else, I would just put these straight in the oven for maybe 20-25 mins (keeping an eye on how brown they are getting). In the original recipe its also mentioned that you can deep fry them instead (so another option, but one I have admittedly not tried). Apart from that, its just a matter of chopping the sprouts and mixing the sauce. Easy! I hope you give these a go!
The Momofuku Brussels Sprouts
- 1 kg Brussels sprouts
- 2 tbsp Vegetable oil
- 1/2 cup Coriander leaves picked
For the Dressing
- 1/4 cup Sugar
- 1/2 cup Fish sauce
- 1/4 cup Water
- 2 tbsp Rice vinegar
- 1 Lime juiced
- 1 clove Garlic minced
- 1-3 Thai red chillies thinly sliced
- 3 tbsp Mint leaves chopped
- 2 tbsp Coriander stems finely sliced
- Preheat the oven to 200°C. Trim the Brussels sprouts and slice in half through the base.
- Heat the vegetable oil in a cast iron pan over medium heat, and when the pan is nice and hot add the sprouts cut side down (if they don't all fit in at once, you can do this in batches, but they need direct contact with the pan to get nice and crispy).
- Leave them for about 5 minutes until they get nice and dark brown, you can always take a peak under one to see how they are progressing.
- Once the have nice brown bases move the pan to the oven and roast for around 15 minutes until they browned all over and tender in the middle.
To make the dressing
- While the sprouts are in the oven add the sugar to a bowl with the fish sauce and water and stir until the sugar is dissolved. Add the rest of the dressing ingredients and stir to combine.
- Once the Brussels sprouts are finished place on a nice serving plate (these are good served warm or at room temperature) and drizzle over the dressing, followed by a healthy smattering of coriander leaves. Alternatively, pile them on a plate and serve the dressing in a little dish for dipping in.