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Apr 5, 2007 07:00 PM

Momofuko Ssam brussels sprouts [moved from Manhattan board]

Anyone try to duplicate these bits of yumminess at home? I just tried, though I sauteed in some olive oil till brown and sort of crisp rather than deep fried. Some initial thoughts: I added too much fish sauce, too little mint, and the mint too late. More hot peppers needed. And no soy sauce, for some reason I added soy sauce. If anyone is trying to perfect this would love to know what you're doing. It seems doable.

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  1. I assumed they were broiled/roasted and not fried. Regardless, they have fantastic crisp charred outer layers that I love.

    My brussel sprout issue is that I can accomplish crispy brussel sprouts with high heat in the oven, but they're still undercooked and stomach-pain-inducing. Is the trick to steam or boil first? And for how long?

    2 Replies
    1. re: rose water

      When I roast brussels sprouts, I cut them in half first longitudinally (through the stem, to hold them together), then lay them cut side down with some olive oil and spices on a cookie sheet. It's a bit of a pain, but it's worth it, because they get cooked through pretty quickly (about 12-15 minutes at 450 F), and get nicely browned on the cut side.

      1. re: rose water

        Hmm--I assumed there was some frying, the mint leaves gets pretty crispy, but maybe it can all be accomplished in the oven. Any ideas on the dressing/sauce? How would you go about duplicating it? I may try again this week.