Ingredients
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
Method
Cook the Brussels Sprouts
- Preheat air fryer to 400°F.
- In a mixing bowl, toss halved brussels sprouts with olive oil and a pinch of savory salt.
- Air fry for 10 minutes, turning halfway, until golden brown and crispy.
Make the Vinaigrette
- While sprouts cook, combine fish sauce, water, sugar, lime juice, vinegar, cilantro stems, mint, garlic, and chiles in a jar.
- Stir or shake well to combine. Let sit 10 minutes.
Assemble and Serve
- Plate the crispy brussels sprouts.
- Drizzle generously with fish sauce vinaigrette.
- Top with puffed rice and cilantro leaves.
- Serve immediately while hot and crisp.