by gluttonforlife
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my 44 recipes »
gluttonforlife's Notes:
Expand1/4 cup Vietnamese fish sauce Ask a question about this ingredient
2 tablespoons fresh lime juice Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 clove garlic, smashed Ask a question about this ingredient
1 teaspoon thinly sliced green cayenne chile Ask a question about this ingredient
1 large shallot Ask a question about this ingredient
1 medium head broccoli Ask a question about this ingredient
1 tablespoon chopped cilantro leaves Ask a question about this ingredient
canola (or other neutral) oil Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepWhisk together first 6 ingredients in a small jar or pitcher and set aside.
Ask a question about this stepPeel shallot and slice into thin rings. Spread on paper towel in a single layer and cover with another paper towel (to absorb moisture).
Ask a question about this stepRemove 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).
Ask a question about this stepMeanwhile, heat 1 generous tablespoon canola oil in a small skillet and fry shallots until dark golden brown and crispy. Drain on paper towel.
Ask a question about this stepRemove 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.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
