28 April 2017

Thai Brussels Sprouts with Rice Noodles

Inspiration for this dish came from Momofuku's Brussels sprouts with fish sauce and a couple of standard traditions in my own kitchen (namely, fried shrimp with pasta and bacon + Brussels sprouts). The result looks and sound like a hot jumbled mess of stuff, but I promise is it delicious, and leftovers are heavenly hot or cold.  It's pretty salty, but nothing a nice glass of white wine can't mitigate. (PS--you could totally make this vegetarian by swapping out the shrimp for tofu and just omitting the bacon. I hear there's even a good version of vegan fish sauce recipe out there if you care to make the time.)



Thai Brussels Sprouts with Rice Noodles

Serves 4

1-1 ½ pounds small Brussels sprouts, trimmed and quartered
1 cup broccoli florets
1 tablespoon olive oil
½ yellow onion, thinly sliced
6 slices bacon
12-15 medium sized shrimp, deveined and shells and tails removed
8 oz. medium rice noodles (like what you’d use in Pad Thai)

For the vinaigrette:
½ cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
¼ cup water
2 tablespoons rice wine vinegar
Juice of 1 lime
¼ cup sugar
1 garlic clove, minced
1 serrano chile, thinly sliced, seeds intact
2 tablespoons each chopped mint and cilantro

Place the rice noodles in a large bowl and completely submerge in hot water.  Soak for thirty minutes, drain, set aside.
Preheat the oven to 450⁰F. On a foil-lined baking sheet, combine the Brussels sprouts, broccoli, and tablespoon olive oil. Spread out into a single layer, season with a little salt, and roast until there are browned spots to your liking, about 20 minutes.  You’ll probably want to check on it and give a stir about 15 minutes in.

Meanwhile in a large skillet, cook the bacon on low heat until browned and crunchy. Drain on a paper towel, crumble, and set aside.  Combine the shrimp with 1 teaspoon salt and 1 tablespoon brown sugar in a small bowl, then add to the bacon grease in the skillet.  Cover over medium-high heat until golden, about 5 minutes per side. Add the onions and sauté until they just turn soft, about 4 minutes.

Lower heat to low. Combine all vinaigrette ingredients in a bowl, whisk to combine, and add to the skillet. Add the drained rice noodles and stir thoroughly to coat.  Stir in the roasted vegetables and the chopped mint and cilantro, and serve immediately.