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Ingredients

• For Brussels sprouts
• 2 pounds Brussels sprouts, trimmed and halved lengthwise
• 3 tablespoons canola oil
• 2 tablespoons unsalted butter
• For dressing
• 1/4 cup Asian fish sauce (preferably Tiparos brand)
• 1/4 cup water
• 1/4 cup sugar
• 3 tablespoons finely chopped mint
• 2 tablespoons finely chopped cilantro stems
• 1 garlic clove, minced
• 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds. (I used dried and halved the amount.)
• For puffed rice (optional)
• 1/2 cup crisp rice cereal such as Rice Krispies
• 1/4 teaspoon canola oil
• 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)

Description

Serious Eats