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Crispy Fried Brussels Sprouts Recipe
Finally, I think Mom would approve of this fried brussels sprouts recipe. Or at least she’ll love my hacked version of her chili fish sauce. You see, I’ve been known to break many culinary rules. Mom has pretty much warmed up to my kitchen shenanigans and fiendish ways of using fish sauce. Seriously, who would take a traditional Vietnamese spring roll and out of it? I did. She also raised both eye brows when I told her that I made a fried egg Vietnamese sandwich called a . Oh please, it’s just a sandwich. A freaking good one, at that. And last but not least, I took her beloved pork banh mi and , open faced bites out of it. She actually giggled about that one.
I love to make kitchen trouble. Or trouble in the kitchen. Or at least anything that has to do with fish sauce. It’s in my blood, I tell ya.
My friends, you must make this and support me. If you like it, I’ll collect all your positive responses and show Mom that I’m not all that crazy. And if you don’t like it, then you’re a bit crazy too because fried brussels sprouts and fish sauce is a delicious combination. A match made in brussels sprouts heaven.
Great Asian Flavors
It started back in 2011 when we ate our way through Austin IACP and had our minds blown at . His version of crispy brussels sprouts was out of this world. Circle around again to 2013 when we were at BlogHer Food Austin, we experienced another addictive version of crispy fried brussels sprouts at and again at East Side King. We just had to do a double take on crispy brussels sprouts in two different restaurants because we just couldn’t get enough.
Now the cravings start to come around again and the cheapest way to indulge in this dish is to make it at home, rather than to fly out to Austin. The crispy fried brussels sprouts is a must for anyone who haven’t plunged their brussels sprouts into hot oil yet. The deep fried flavor and crispy outside, slight charred leaves of the brussels sprouts is a flavor that’s hard to describe. Add on top of that, my hacked (corn starch thickened) version of Mom’s Chili Fish sauce and what you have is about 2 pounds of goodness that you will want to eat all by yourself.
You can’t go wrong on this recipe if you like fried brussels sprouts. And if you love fish sauce and if you don’t care about calories, even better. Plunge your brussels sprouts in hot oil, I tell ya!
Do it, try it and trust me. I also love the chili fish sauce so much that I might fry a batch of potatoes and toss this addictive sauce on top. Next post!
enjoy,
diane
P.S. I dedicate this post to because she’s the only person I know of who can out eat me when it comes to brussels sprouts.
Note on cooking times. Brussels sprouts can very tremendously in size. They range from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
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Crispy Fried Brussels Sprouts Recipe with Mom’s Chili Fish Sauce
Brussels Sprouts With Nuoc Cham
Danilo “DJ” Tangalin, executive chef at JRDN, shared the recipe with us for his signature crispy Brussels sprouts in a Vietnamese Nuoc Cham sauce.
He recommends it as an accompaniment for barbecue or a dish for potluck dinners.
JRDN is a beachfront restaurant in Pacific Beach’s Tower23 Hotel. More information about the restaurant is online at T23hotel.com.
Brussels Sprouts With Nuoc Cham Sauce and Charred Lemon
Serves 4-6 as an appetizer or side dish
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Nuoc Cham Sauce:
1 lemon (for charring; instructions follow)
1 cup lime juice
1/2 cup fish sauce
1 cup water
1/2 cup sugar
2 tablespoon of garlic minced
1 carrot, peeled and julienned (or you can simply grate the carrots)
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1/2 bunch basil, chiffonade (thinly sliced)
1/2 bunch cilantro, chiffonade (thinly sliced)
Also:
2-3 tablespoons vegetable oil
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1 pound Brussels sprouts, cut in half lengthwise
Char the lemon: Slice lemon in half and place on top of the grill, flesh side down. As the lemon gets some char, it activates its natural sweetness and creates a balance of sweet and sour. Take off the grill after a couple of minutes and reserve.
Make the sauce: Combine the wet sauce ingredients with sugar and whisk until sugar is dissolved. Then stir in garlic, carrots, basil and cilantro.
Prepare Brussels sprouts: Get a medium-size pan hot and add enough vegetable oil to cover the base of the pan, about 2-3 tablespoons. Add Brussels sprouts to the pan and begin to cook. (Tip from the chef: To get a nice brown color on the Brussels sprouts, do not shake or move the pan for the first 30-45 seconds. What happens is the pan cools down as you add ingredients, so by not moving or shaking the pan it allows the pan to heat up again and give the Brussels sprouts a better sear.)
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Once you have browned the Brussels sprouts, lower the heat and continue to cook until Brussels sprouts are soft. Deglaze with half the Nuoc Cham sauce. Continue to cook for another minute then turn off the heat. Reserve the rest of the nuoc cham as a dipping sauce.
Place Brussels sprouts in a serving bowl and garnish with the charred lemon.
From the chef: Nuoc cham is also great sauce for sautéed shrimp and spring rolls.
Roasted Brussels Sprouts With Fish Sauce Vinaigrette
Roasted Brussels sprouts with fish sauce vinaigrette
One of the great things about a melting pot like New York is how it encourages experimentation amongst chefs by bringing together different culinary traditions. But, as I’ve said in a previous post, successfully marrying ingredients from disparate cuisines requires serious talent. And imagination. Thus, while I’ve been eating and making nước chấm, the classic Vietnamese dipping sauce, for many years, the idea of using it to dress roasted or grilled veggies never occurred to me until I saw today’s recipe in David Chang’s Momofuku Cookbook. (Since then I’ve seen variations pop up all over the place.) Once you eaten this dish, however, it will seem – like all the best ideas – completely obvious. And it will make you see Brussels sprouts with fresh eyes.
If you’ve made nước chấm before, this is basically a simplified version with rice vinegar added. I’ve modified the original recipe by replacing the sugar and (ordinary) rice vinegar with seasoned rice vinegar (also known as “sushi vinegar” or すし酢). Feel free to add more sugar if you like. Also, this vinaigrette works well with all kinds of vegetables: asparagus, cauliflower, and kale are just some that I’ve tried it with. So feel free to experiment!
Roasted Brussels sprouts with fish sauce vinaigrette
Oishii-Rasoi; adapted from Momofuku Cookbook by David Chang
Author:
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves:
2
Ingredients
1 lb Brussels sprouts
1 tbsp canola or other neutral oil
2 tbsp chopped cilantro (stems and all)
Vinaigrette:
1 tbsp fish sauce
1 tbsp water
3 tbsp seasoned rice vinegar (すし酢)
1 clove garlic, minced
Juice of ½ lime
½ small Thai chilli, minced
Optional ¼ tsp sugar
Instructions
Preheat oven to 400°F.
Mix together the vinaigrette ingredients in a small bowl with half the chopped cilantro and set aside.
Wash and pat dry the Brussels sprouts. Trim away the stem and remove any loose leaves. Cut in half lengthwise through the stem and place in a bowl.
Heat the oil in a large, oven-proof skillet over medium-high. Add the sprouts, cut side down, in a single layer and fry until the bottoms are slightly browned, about 2-3 minutes. Shake the pan every once in a while. Then transfer to the oven and roast until the sprouts are tender and the tops start to brown, about 5-8 minutes.
Transfer to a bowl and dress with the vinaigrette. Garnish with the remaining cilantro and serve.
3.2.1230
Bánh Xèo Recipe (Crispy Vietnamese Crêpes / Pancakes)
It’s got that irresistible crispy, yet delicate, golden brown crust. And the inside of the bánh xèo is filled with delicious flavors: pork and shrimp, and sprinklings of mung bean, onions and bean sprouts.
This crowd pleaser is a hot-off-the-pan, hands-on food meant to be wrapped in veggies and dipped in a flavorful sauce. Vietnamese bánh xèo, often called Vietnamese pancakes, or Vietnamese crêpes, are great for family style dinners and you can prep the batter a night ahead of time. Lets get to sizzling!
Bánh xèo seems to be designed to be eaten as a family. The batter, filling ingredients, and veggies aren’t complicated to prepare, but they don’t make sense to be bought or made to be eaten by yourself.
You don’t just buy 1/4 pound of pork, 8 shrimps, or buy 1/4 head of lettuce. You kind of have to bump the volume to make each step worth the prep and to me, meals that are shared are a lot more fun anyway.
These crêpes take a little bit of prep time and organization, then you can just keep knocking these guys out faster than people can eat them.
What does bánh xèo mean?
I always found the name of bánh xèo interesting because the “xèo” refers to the sizzling sound it makes when you cook the batter. Its name loosely means “sizzling cake.” The sound is much more obvious when the batter hits a hot pan, but here’s some footage of one hissing from the heat (turn the sound up!):
I’ve heard many folks refer to bánh xèo as that “Vietnamese egg dish” and it always took me a while to figure out what they were talking about, until they mention the filling has pork, shrimp, mung bean, bean sprouts and some green onion.
These crêpes are yellow and kinda look like omelettes-but! There are actually no eggs in here. It’s just turmeric powder that colors em yellow!
Using wheat and rice flour
It’s been brought to my attention that saying “wheat flour” causes much confusion on my pandan waffle recipe, so lets clarify it for this recipe too! Wheat flour is what you’ve been buying all your life to bake cookies and bread, and it’s what grocery stores simply label as “all purpose flour.” We call it wheat fluor here to differentiate from the rice flour.
Traditional bánh xèo was probably made with only rice flour and no wheat flour. If you want to go full on traditional, you can replace all of the wheat flour in the recipe with rice flour only and it will work. BUT…
Here’s why you want to use wheat flour:
It makes the bánh xèo crispy in a different and better way in my opinion.
It helps develop that nice browning color as it crisps up in the pan.
And if you’re making the batter ahead of time and reheating it, the results turn out better if there’s wheat flour in it.
How to eat bánh xèo
Bánh xèo is food meant to be eaten with your hands. You’ll always find a big plate of greens with a mix of herbs to go with it.
Cut or break off a small 2-bite size piece of bánh xèo. Single bite size is too small and time-consuming.
Wrap it in a similarly sized piece of lettuce. You can substitute green leaf lettuce for the mustard greens in a pinch since it tastes good too.
Add a little bit of each of the herbs. Mint is the only must-have herb in this dish with cilantro and Vietnamese perilla being the other commonly used ones, which you should really try to source if you can! Adding too much can overpower each bite, but you must choose your own path.
Sauce it up! Make some incredibly flavorful nước chấm or Vietnamese dipping sauce for the final flavoring and seasoning touches. I like spooning this on for maximum control and less chance of me dropping ingredients into the sauce.
Batter storage and freshness
If you take care of it, this batter will stay fresh for about 4 to 6 days after you make it, so you can enjoy bánh xèo all week long if you’d like!
If you simply just want to make it ahead of time and just chill in the batter for a few days that’s completely fine, must make sure it’s in an air tight container.
However, if you plan to cook some one day, and save the rest for another day keep your original container and batch of batter clean. This means, don’t put any used ladles, spoons, forks, or anything else into the batter. It will be easier if you just pour out the batter you want to use into a separate container so the original one remains untouched. Just make sure you mix the batter up a bit before dividing it so all the ingredients are incorporated first.
For the freshest bánh xèo, you gotta cook these to order! They taste waay better this way. But of course this is not always possible. If you don’t have much batter or ingredients left that would be worth storing uncooked, you can cook the crepes / pancakes, fridge it and bake them to eat on another day. Just know the results won’t be as good as hot off the pan.
This dish is always a treat to me since I rarely get to eat it. It’s also an awesome choice to cook for a group because it’s affordable. You can spend $20 for enough crêpes / pancakes to satisfy 4-5 bellies!
How do you pronounce bánh xèo?
Bánh xèo is pronounced as “ban say-oh.” Phonetic spelling will only get you close, but need to hear it spoken to get the intonation spot on.
How do you make bánh xèo from scratch?
Bánh Xèo is basically a crêpe or pancake made from a basic blend of rice flour, turmeric, and coconut cream, along with other ingredients. The filling includes shrimp, pork belly, and bean sprouts. You can learn the best technique to make these Vietnamese crepes using my recipe above.
Where can I buy rice flour?
I usually get rice flour pre-made in bags at Asian grocery stores. If that’s not an option for you, health food stores like Whole Foods carries it. As a last resort, you can make it yourself if you have a nice blender, but we’ll save that for another post.
What is bánh xèo in English?
Xèo is onomatopoeia for the sizzle sound when the batter hits the hot pan, so bánh xèo loosely translates to “sizzling cake.”
Where did bánh xèo originate?
There are two types of bánh xèo. The central Vietnam style is smaller, broken into pieces, and wrapped in a rice paper. This larger style of bánh xèo originated from southern Vietnam and can be wrapped with leafy lettuce.
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