This Thai Brussels Sprouts Salad tosses roasted brussels sprouts in a thai-style vinaigrette made with fish sauce, mint, cilantro, and thai chiles. Inspired by Boke Bowl in Portland, OR and utterly delicious!
There is one BIG problem with living in Portland, Oregon… Nope, it’s not the rain. It’s the fact that there are so many great restaurants, that it is nearly impossible to try them all! I live vicariously through other Portland bloggers’ sites, reading about all of the great places that I haven’t been to yet. I’ve been making a list of all the “Must Try Restaurants of 2015” – But 2016 is just about here, and it’ll be time for a new list. What’s a girl (who loves to eat) to do?
In an effort to check more restaurants off my list, I’ve been known to drag my co-workers to these amazing little restaurants on our lunch breaks. Point in case, last month we finally made it to Boke Bowl in Southeast Portland. A bit of a drive for us. But, I’d been hearing about their amazing Brussels Sprouts Salad for over a year. And so, on this day, I made the decision that I needed to try them – stat.
Boke Bowl is known for its ramen. But I was there strictly for the sprouts. Warm Brussels sprouts, with cauliflower, blood orange, house tofu croutons & Thai vinaigrette to be precise. Was it everything I had dreamed of? Yep – I would say yes, it was. Spicy, sweet, tangy and moderately healthy – A far cry from my usual lunches at Grassa (huge bowls of food-coma inducing pasta) or Lardo (Ahem, the name speaks for itself).
I returned to work with visions of the sprouts running through my head – Trying to remember every bite so I could recreate it at home. And, I did. This recipe comes pretty darn close to the original.
I kept this recipe a bit more simple than Boke Bowl’s version – Leaving off the tofu croutons and omitting the blood orange segments and cauliflower. I wanted the flavor of the dish (which I consider to come mainly from the thai-style vinaigrette) without having to purchase a lot of ingredients. However, if you feel so inclined, definitely roast up some cauliflower florets with those sprouts – They’ll cook in the same amount of time. Just toss ‘em all together on the cookie sheet. Plus, there will be plenty of vinaigrette to coat everything at the end, so no need to make extra. Also, if you’ve got some blood oranges, segment those babies, and be sure to save any juices that seep out – Add them to the dressing. It’ll be amazing!
Do you have any favorite restaurant dishes that you like to recreate at home?
Thai Brussels Sprouts Salad
- 1 pound brussels sprouts halved
- 1 tablespoon grapeseed oil
- 1/4 cup fish sauce
- 2 tablespoons water
- 2 tablespoons rice wine vinegar
- 1 clove garlic grated or finely minced
- 1 tablespoon agave syrup
- 1/2 tablespoon lime juiced approximately 1 lime juice
- 1 tablespoon chopped mint
- 2 tablespoons chopped cilantro stems
- 1 serrano pepper halved lengthwise and finely sliced, seeds intact
- 1/4 cup cilantro leaves picked from stems
- Salt and pepper to taste
Preheat the oven to 425 degrees.
Toss the halved brussels sprouts with grapeseed oil and season with salt and pepper. Transfer to a baking sheet lined with a silpat or parchment paper and bake for 15-20 minutes, until browned and crispy.
In a small bowl, whisk together the fish sauce, water, vinegar, garlic, agave syrup, lime juice, mint, serrano pepper and cilantro stems. Season with salt and pepper to taste.
Transfer the cooked brussels sprouts to a large bowl and season with the vinaigrette, to taste (you may have extra). Toss with fresh cilantro leaves. Serve warm or at room temperature.
Brussels sprouts are notoriously difficult to pair with wine. Here are two options that make it work.
- Dry Riesling: With its minerality and sweet notes of stone fruit, a Dry Riesling will pop against the hot chiles and salty fish sauce.
- Pinot Noir: The earthy notes and slight spice found in light Pinot Noirs will make a nice companion to these spicy sprouts.