Broccoli with Fish Sauce & Crispy Shallots

January 13, 2010
0 Ratings
  • Serves 2
Author Notes

This recipe was inspired by a fried cauliflower dish I’ve eaten at Momofuku Ssäm. My version is roasted and its crunch comes from fried shallots, but the dressing has a similar umami funk. I’ve also tried it with the addition of toasted pine nuts, chopped very fine, but I think I prefer it without. Serve with rice for a quick, simple meal. —gluttonforlife

What You'll Need
  • 1/4 cup Vietnamese fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1 clove garlic, smashed
  • 1 teaspoon thinly sliced green cayenne chile
  • 1 large shallot
  • 1 medium head broccoli
  • 1 tablespoon chopped cilantro leaves
  • canola (or other neutral) oil
  1. Preheat oven to 400 degrees.
  2. Whisk together first 6 ingredients in a small jar or pitcher and set aside.
  3. Peel shallot and slice into thin rings. Spread on paper towel in a single layer and cover with another paper towel (to absorb moisture).
  4. Remove stalk from broccoli and save for another use. Trim head into small-to-medium florets. Toss in a bowl with 2 tablespoons oil and ¼ teaspoon salt. Spread on a baking sheet and roast for 20 minutes, turning once or twice (use tongs).
  5. Meanwhile, heat 1 generous tablespoon canola oil in a small skillet and fry shallots until dark golden brown and crispy. Drain on paper towel.
  6. Remove broccoli from oven and place in shallow bowl. Pour on 2 tablespoons fish sauce dressing and toss to coat. Sprinkle shallots and cilantro on top. Pass more dressing at the table.

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1 Review

Lauren C. January 24, 2013
I enjoyed this very strong and unique take on broccoli. Not the typical boring steamed version that I usually prepare! The sauce was strong so having the extra to add of the side wasn't necessary for me. Next time I would probably make 1/2 the sauce - but I look forward to trying what I have left on other things.