This was one of my favorite appetizers from Momofuku. It’s definitely not something to be eaten by itself as it can get a little salty but it’s a really good side dish when eaten in moderation. This recipe was modified from David’s Chang’s cookbook, Momofuku. Makes about 8-10 servings.
- Brussels sprouts
Fish Sauce Vinagrette:
- 1/2 cup fish sauce (adjust to taste — some fish sauce brands are saltier)
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 2 limes
- 1/4 cup sugar
- 1 head of garlic, minced
- 1/2 tsp dried red chilli flake
- Wash the brussel sprouts, trim the ends and slice in half, toss in a neutral oil (1 tbsp canola oil) and arrange face side down on a baking tray, make sure they are spaced out. Wash and slice the cauliflower to the same size as the brussel sprouts, toss in 1 tbsp canola oil and arrange it on a baking tray spaced out.
- Roast the brussel sprouts 400 degrees F for 30 minutes, rotate at 15. Roast the cauliflower for 20 minutes, rotating at 10.
- Mix it all together and adjust to taste using water if it’s too salty. I actually only used maybe 1/2 of this vinaigrette to toss with the vegetables so there was alot leftover, so I guess maybe just half the recipe. Garnish with cilantro and mint if desired.