Thai Brussels Sprouts Salad

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!

Thai Brussel Sprouts tossed in a Thai-Style Vinaigrette made with Fish Sauce, Mint, Cilantro and Thai Chiles - Inspired by Boke Bowl in Portland, OR|| platingsandpairings.com

Thai Brussel Sprouts with Fish Sauce | platingsandpairings.com

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).

Thai Brussels Sprouts Salad | platingsandpairings.com

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

Course: Vegetable
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Erin @ Platings & Pairings - Inspired by Boke Bowl
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!
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Ingredients

  • 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

Instructions

  1. Preheat the oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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.

WINE PAIRINGS:

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.

Thai Brussel Sprouts with Fish Sauce | platingsandpairings.com

6 comments

  1. Laura @MotherWouldKnow

    I love roasted brussel sprouts and the dressing for these looks and sounds spectacular. I think I’d add back in the caulilfower, for both color and taste.

    Reply

    1. Erin

      Thanks Laura – I think that the cauliflower will be amazing in this. Plus, there will be plenty of dressing leftover to coat all the extra veggies!

      Reply

  2. Lindy

    A – I agree, Portland has some amazing restaurants and food districts! I love to visit whenever I can come in from our little wine country 🙂 I love the sound of this salad, I will be trying it soon. Although I will keep it with the Riesling, or perhaps a Pinot Grigio as I don’t think Pinot would play well with the cilantro, although admittedly Nor Cal Pinot is a bit different then the leaner Oregon Pinot’s…but it’s all good! Cheers Lindy

    Reply

    1. Erin

      Hi Lindy! Pinot Grigio would be amazing with this dish as well. And it’s true, California Pinot Noirs tend to be much “bigger” than the more acidic, lighter Oregon variety. I would definitely aim for a lighter Pinot Noir with this salad. Cheers!

      Reply

  3. Jennifer Stewart

    I love brussels sprouts! I can never remember how to spell them and no thanks to auto correct! It acts like they don’t exist! I like mine with bourbon and bacon but the addition of this fish sauce is sparking some interest! Thanks for a great recipe and a new way to have my sprouts. How ever you spell them!

    Reply

    1. Erin

      Bourbon, Bacon & Brussels sounds amazing as well Jennifer! What a great idea!

      Reply

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