Inspired by cánh gà chiên nước mắm or fish sauce chicken wings, this recipe is simple yet bursts with fall flavors. The combination of crispy Brussels sprouts and savory-sweet fish sauce glaze infused with our fragant garlic, ginger, and shallots make it a perfect addition to your holiday table or daily meals.
Cut the Brussels sprouts in half and toss them in 2 tablespoons of oil. Place them face down on a baking tray.
Roast the Brussels sprouts in the preheated oven for about 15 minutes or until they become golden brown and crispy.
While the Brussels sprouts are roasting, rehydrate the Vân Vân spices by letting them sit in water for approximately 2 minutes. Drain and set aside.
In a sauté pan, add 1 tablespoon of oil and Coastal Purple Shallot. Fry until slightly brown, then add Northern Mountain Garlic, Heaven Facing Chili, Sparrow Ginger, brown sugar, fish sauce, lemon juice, and water.
Cook the mixture on medium-low heat until the water evaporates, and the sauce becomes slightly thicker and sticky.
Once the Brussels sprouts are out of the oven, toss them in the prepared glaze. Make sure they have an even coating.
For an extra layer of flavor, return the Brussels sprouts to the oven for another 5 minutes.
Garnish your dish with your favorite herbs. We recommend extra garlic, chili, peanuts, and cilantro for a burst of freshness.
