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The Momofuku Brussels Sprouts

Course Side Dish
Servings 4


  • 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.


Adapted from the version up on Food52
I usually go for 3 chillies in the dressing as I love it spicy, but down (or up) it according to your taste.
Keyword Brussels sprouts, Fish sauce