Momofuku's Roasted Brussels Sprouts With Fish Sauce Vinaigrette

Name: Momofuku's Roasted Brussels Sprouts With Fish Sauce Vinaigrette
Cuisine: American
Ingredients: 2 tablespoon very thinly sliced cilantro stems, plus 1/2 cup leaves; 3 tablespoon chopped mint; 2 pound brussels sprouts (smaller ones are better); 2 tablespoon grapeseed or other neutral oil (or 3 cups if frying instead of roasting); 1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier); 1/4 cup water; 2 tablespoon rice wine vinegar; 2 tablespoon lime juice (from 1 lime); 1/4 cup sugar; 1 garlic clove, minced; 2 red bird’s-eye chiles, thinly sliced, seeds intact

Instructions

This recipe will add much-needed spark to your winter diet (and your Thanksgiving spread). Adapted lightly from Momofuku by David Chang and Peter Meehan (Clarkson Potter, 2009)

Updated at: Tue, 30 Sep 2025 13:47:47 GMT