Crispy Brussels Sprouts with Fish Sauce Vinaigrette

Air-fried Brussels sprouts at 400°F until golden and crispy, tossed in a sticky-salty-sweet fish sauce vinaigrette with garlic, chiles, and mint, then topped with puffed rice and fresh herbs.

Why You'll Love Crispy Brussels Sprouts with Fish Sauce Vinaigrette

Inspired by the Momofuku dish, this version gets its crispy texture from the air fryer at 400°F, no deep-frying needed. The vinaigrette is fish sauce, lime juice, rice wine vinegar, garlic, and bird's-eye chiles, and it sits for 10 minutes so the flavors come together before it goes on.

Tips and Tricks

• Use smaller brussels sprouts. They crisp better and cook faster.
• Let the vinaigrette sit for at least 10 minutes before serving to let the flavors develop.
• Add puffed rice right before serving to keep it crunchy.

Variations

• Toss sprouts with sesame oil before air frying for a deeper nutty note.
• Add toasted peanuts or cashews instead of puffed rice.
• Mix in shredded carrots or cabbage for extra crunch.

Substitutions

• No air fryer? Roast sprouts at 450°F for 20-25 min.
• No fish sauce? Try soy sauce plus a splash of Worcestershire (not the same, but close).
• No puffed rice? Use crushed crispy rice cereal or toasted breadcrumbs.

Best served with

• Sticky rice or jasmine rice
• Grilled pork chops or chicken thighs
• Cold rice noodle salad with herbs
• A crisp lager or Riesling

How to Store Leftovers

• Store sprouts and vinaigrette separately in airtight containers. Reheat sprouts in air fryer for 3-4 minutes. Vinaigrette keeps in fridge for up to 4 days.

Common Questions

Crispy Brussels Sprouts with Fish Sauce Vinaigrette

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Air-fried Brussels sprouts tossed in a sticky-salty-sweet vinaigrette, topped with puffed rice and fresh herbs for the ultimate restaurant-style side at home.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Asian-American, Southeast Asian

Calories: 915

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Brussels Sprouts

• 2 lbs brussels sprouts halved (smaller ones are best)
• 2 tablespoon olive oil
• ½ cup cilantro leaves reserve stems for sauce
• ¼ cup puffed rice

For the Fish Sauce Vinaigrette

• ½ cup fish sauce preferably Red Boat
• ¼ cup water
• ¼ cup sugar
• 2 tablespoon lime juice fresh squeezed, from 1 lime
• 2 tablespoon rice wine vinegar
• 2 tablespoon cilantro stems thinly sliced
• 3 tablespoon mint finely chopped
• 1 clove garlic minced
• 2 red bird's-eye chiles thinly sliced

Equipment

• Air Fryer
• Glass jar or container with lid
• Mixing bowl

Method

 

Cook the Brussels Sprouts

1. Preheat air fryer to 400°F.
2. In a mixing bowl, toss halved brussels sprouts with olive oil and a pinch of savory salt.
3. Air fry for 10 minutes, turning halfway, until golden brown and crispy.

Make the Vinaigrette

1. While sprouts cook, combine fish sauce, water, sugar, lime juice, vinegar, cilantro stems, mint, garlic, and chiles in a jar.
2. Stir or shake well to combine. Let sit 10 minutes.

Assemble and Serve

1. Plate the crispy brussels sprouts.
2. Drizzle generously with fish sauce vinaigrette.
3. Top with puffed rice and cilantro leaves.
4. Serve immediately while hot and crisp.

Nutrition

Calories: 915kcalCarbohydrates: 144gProtein: 38gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 9347mgPotassium: 4043mgFiber: 36gSugar: 75gVitamin A: 8046IUVitamin C: 789mgCalcium: 487mgIron: 16mg

Notes

Storage: The sprouts are best eaten right away while crisp, they turn soft in the fridge. If you have leftovers, store sprouts and vinaigrette separately; reheat the sprouts in a hot oven or air fryer to bring back the crunch, not the microwave. The vinaigrette keeps in a sealed jar in the fridge for 3-4 days.

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