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Fernando Morales/The Globe and Mail

The Thai vinaigrette comprises the five essential tastes – sweet from sugar, salty from fish sauce, sour from lime juice, spicy from Thai chili and some bitterness from the garlic – that showcase this wonderful local vegetable.

Servings: 4

Ready time: 20 minutes

Brussels sprouts

1 pound Brussels sprouts

½ cup mint

Olive oil

Thai vinaigrette

1 clove garlic, chopped

1 red Thai chili, chopped

3 coriander stems, chopped into 2-inch pieces

1 pinch kosher salt

¼ cup sugar

2 tablespoons fish sauce

3 tablespoons lime juice

Sambal gastrique

2 tablespoons white sugar

1 tablespoon white vinegar

2 tablespoons sambal oelek


To prepare the sprouts, remove stems and cut sprouts in half. Boil in salted water for 3 minutes, remove and lay out flat to cool.

For the Thai vinaigrette, grind the garlic, Thai chili, coriander stems and salt with a mortar and pestle until they form a smooth paste. Add the sugar and grind until dissolved. Stir in the fish sauce and lime juice.

For the sambal gastrique, a spicy thickener, mix the sugar, vinegar and sambal oelek until the sugar has dissolved.

Set a sauté pan on high heat and cover the bottom with olive oil. When the oil begins to smoke, add the sprouts in one layer. Cook them for 3 to 5 minutes. Add the mint and sauté briefly.

Add the sambal gastrique and remove from the heat.

Mix in the Thai vinaigrette.

Chef David Lee is co-owner of Nota Bene in Toronto

Editor’s Note: An earlier version of this recipe incorrectly listed the ingredients.

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