You’re going to hear a lot more from me on this…
But for now, you only need to know that what started out as complete and *shudder* disgust has evolved through Pan Roasted Brussels Sprout skepticism and is now a full-fledged maniacal drowning of everything — and I mean everything — in this stuff. I swear the entire world could go vegan if it had nothing but this Fish Sauce Vinaigrette to put on vegetables.
Except that fish sauce is made from anchovies.
Momofuku Fish Sauce Vinaigrette
from Momofuku, used on Fried Cauliflower and Roasted Brussels Sprouts
Everything can be adjusted to taste. I went with a very light hand with the sugar and juice from only half a lime. (Maybe my limes were bigger than normal?) In his cookbook, David Chang says that this version is lighter and sweeter than whatever his Vietnamese chef’s mother makes.
makes about 1 cup
½ cup fish sauce
¼ cup water
2 tablespoons rice wine vinegar
juice of 1 lime
¼ cup sugar
1 garlic clove, minced
1 to 3 bird’s eye chilies, thinly sliced
Combine the fish sauce, water, vinegar, lime juice, sugar, garlic and chilies in a jar.
This vinaigrette will keep for up to a week in the refrigerator. Supposedly. When you start taking little sips of it straight from the jar with a teaspoon every once in a while, it doesn’t last that long.