1 pound Brussels sprout, halved or quartered, depending on size
¼ cup fish sauce
2 tablespoons water
1 tablespoon rice wine vinegar
1 tablespoons lime juice
2 tablespoons palm sugar
1 garlic clove, minced
1-2 chiles, seeds removed if you don't want too much heat, minced
¼ cup cilantro leaves
Instructions
Heat canola oil in a cast iron pan over medium high heat. Add Brussels sprouts, cut side down, in a single layer and cook for 12-15 minutes, until nicely browned. Stir and cook for an additional 1 minute. If you can't fit all the sprouts in a single layer, do in batches.
Meanwhile, combine fish sauce, water, rice wine vinegar, lime juice, palm sugar, garlic, chiles, and cilantro in a jar and shake vigorously.
Let Brussels sprouts cool slightly, then pour ½ to ¾ of dressing over the top and toss to coat. Serve sprouts with more sauce on the side.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/11/03/spicy-brussel-sprouts-fish-sauce/