Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce Recipe (2024)

I love Brussels sprouts but I suggest you steam them rather than boil them. I believe they taste better that way and retain more benefit.

So delicious! I had my doubts, not because I don't like any of the ingredients, but because it just sounded too simple. But wow, what a treat and super easy to throw together. I used Red Boat fish sauce and Gradassi olive oil. Just make this dish. You won't be disappointed.

Zowie! So I had the grill going, so here is my adaptation: slice sprouts in half, blanch in salted water only a couple minutes. Drain and transfer to bowl. Administer olive oil and fish sauce. Grill hot and fast. Boom!

Superb! I did this with the (too few) Roasted Brussels Sprouts with Garlic left over from Thanksgiving dinner ( http://cooking.nytimes.com/recipes/1890-roasted-brussels-sprouts-with-ga... ), and they vanished even more rapidly than the original recipe did.

I think steaming probably does preserve more of the nutriments. But I think the point of boiling in "sea water" is to imbue the sprouts with a saltiness that you cannot achieve by steaming and sprinkling salt on afterwards.

I used 6 cups of water with 2.5 tablespoons of coarse Kosher salt for about 1 pound (after trimming) sprouts. Added about 1.5 tablesoons of fish sauce to the cooked sprouts after a few tablespoons of good olive oil. Agree with Schlattastic that 10 minutes boiling was too long. Still delicious! I'll reduce the salt to 2 tablespoons for the next time and reduce cooking time to 7 minutes.

I make these but add a squeeze of lime juice just before serving - awesome.

At first I thought I had added too much fish sauce. But the taste fades as the sprouts cool. Don't worry if your first taste is too salty/fishy.

Delicious. Super easy. But i’ve found 10 minutes boiling time is too long for my taste. Depending on the size of your sprouts, start checking at 5 minutes. These can get too mushy quickly.

I make them but w/p fish sauce. Sometimes add fresh garlic . Yum. I aldo buy from my gym's cafe and snack on them as I drive home.

I made this again yesterday with much improved results. This time I added twice as much salt as I thought it needed originally and cooked them for a full 11 minutes. They were more than done, and the overdoneness helped open them up and hold onto the fish sauce and olive oil. Then I let them sit on the counter for the next 2 hours and they developed the delicious flavor and lost much of the salinity. That makes them the BEST ever.

These are delicious but you don't realize how addicting they are until you realize that you just ate 10! Then it dawns on you that unlike eating 10 potato chips, eating 10 of these is a good thing! The leaves that fall off the sprouts are especially good. I think those who think they are bland did not put in enough salt in the water. I added salt after taste testing them as well. I'm taking these to a party next week. NUM!

A dash of lime juice works well.

I would imagine so-they are pretty much interchangeable. I'll be making this recipe with Thai fish sauce.

"This recipe does not include quantities for an excellent reason." No it doesn't. People who don't need recipes to cook aren't the people who most need recipes. "We encourage you to actually get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot." That's true about everything cooking in every pot for every recipe on the entire planet. This entire thing is lazy and insulting. Downward spiral NYT.

I was deeply disappointed. I like vegetables. I like Brussels sprouts. I was expecting this to be a "wow." It was a "meh." I ended up throwing a baghar (I think there's another word for this--chaunk?) over it with mustard seeds, cumin, and a hot pepper just to give it some pizzazz.

I see I’m the only person who didn’t like this recipe. Maybe I got the proportions wrong, but to me it just smelled like wet dog. Tasted passable enough to eat, but I won’t be making this again.

Every time I make this, I think, eh, it could be better, eat them while they're cooling, and then I try adjusting the cooking time the next go around. I've made this dish five times. Guess I like it.

I put tajin on these and it was amazing

Seawater is 35g/liter! Which is 17g/pintWhich is 1 tablespoon regular salt pint!

This was unbelievably delicious and easy. As written. Great side to seafood New Year's Eve smorgasbord. Wow!

cooked my sprouts for 8 minutes at high altitude and they were perfectly done. These were a hit at the party I took them too! So easy and delicious. I'm definitely making again, probably for xmas feast!

These were wildly popular with our teen and pre-teen grandkids! They were so delicious, we had to ask that they leave some for the great-grandparents! These will be at every fall family gathering.

Absolutely loved this as written. Loved it more as written + maldon salt for crunch. Loved it even more adapted for a fish-allergic friend: 1-2T toasted sesame oil + 1-2tsp soy sauce + 1tsp light miso + maldon salt.

Made for a party, worried that it smelled so bad, however it was not a problem. "Since when Brussels sprouts are the party food?" Guests wondered but then shocked how good they were. Two pounds of b.s. were immediately gone.

Another killer recipe from Ms. Hamilton. One of my favorite dishes for a happy hour spread.

We love brussels sprouts --- just not these. Fundamentally, these are boiled ---- 8 minutes when I did it. They were still kind of mushy. If you like boiled sprouts, you may like these. We prefer them roasted with David Chang's Fish Sauce Vinaigrette.

A guest who claimed to hate fish LOVED this. Everyone goes nuts over these Brussel sprouts. I think the key here is add a little too much olive oil and a little too much fish sauce. "Douse" is the key word here. There is a small puddle at the bottom of the bowl.

Delicious but ODOROUS. Great snack to have with cold beer.

My husband adored these but I found them a but sickening. Proportions might have helped, as the problem was too much fish sauce. (Plus, maybe Vietnamese is subtler than my supermarket fish sauce). Also it's not helpful to say "sprinkle fish sauce judiciously" when the sprouts have to steep for an hour to reach their full potential. How can we know what is judicious before the steeping has even begun? My advice--sprinkle the fish sauce SPARINGLY, as you can add more but can't subtract any.