Recipe: Jessica Gershman. Yield: 4 to 6 servings. For the Nuoc Cham sauce: 2 cloves garlic, minced 1 Thai Bird chili, seeded and minced 2 Tbsps. sugar 2 Tbsps. lime juice ¼ cup rice vinegar ¼ cup fish sauce ¼ cup warm water 1 cup vegetable oil, for frying 2 slices fresh ginger, each slice about the size of a quarter 2 shallots, chopped 1 lb. Brussels sprouts, root end trimmed and bruised outer leaves removed, shredded or sliced to 1/8” on a ...
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