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Prep Time:20 minsTotal Time:20 minsServings:4Yield:2 cupsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:2 cups
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:2 cups
Yield:
2 cups
Jump to Nutrition Facts
Jump to recipeMy family tried Brussels sprouts for the first time in May 1975 at a refugee resettlement facility in Southern California. We’d fled the communist takeover of South Vietnam and were joyful to be in America. However, the overcooked, sickly green, gassy Brussels sprouts gave us little joy.We didn’t eat them again until the early 2000s. I had moved from Los Angeles to Santa Cruz, one of the major Brussels sprouts growing areas in the nation. Back then, Brussels sprouts were not yet a super-popular year-round thing. I waited till the fall, when there was a bit of a chill, for our locally grown sprouts to appear at farmers' markets and small grocers. Then, I rifled through the pile to pick firm, small ones, each about 1 inch in diameter. They have a sweet edge whereas larger sprouts have a stronger cabbagelike flavor.But as I selected about 5 pounds' worth for my family’s Thanksgiving meal, I’d spaced out on our Brussels sprouts introduction decades earlier. I was excited to share the bounty of Santa Cruz County with my family, but didn’t expect people to recoil at the sight of the mini cabbagelike vegetable.“Don’t you remember the ones at the camp?” my sister Yenchi said, starring at the vivid green orbs.“Think of each as apetit chou,” I said, hoping a little French would pull on some Viet-Franco heartstrings. It didn’t work. The adults didn’t want to trim and prep the sprouts. I marshalled my unassuming nieces and nephews into helping in the kitchen.That night, I boiled the halved Brussels sprouts and tossed them with brown butter. My parents and siblings changed their minds after their first bites. (Phew.) Since then, they’ve welcomed Brussels sprouts at our holiday table.The dead-simple Vietnamese-Style Coconutty Brussels Sprouts is based on what I served for Thanksgiving in 2016. It’s akin to oven-roasted Brussels sprouts but takes less time and frees up the oven for other cooking duties! To enrich the sprouts, you may use a neutral oil or tasty butter, but I like virgin (unrefined) coconut oil for a fragrant tropical note.To reinforce the coconuttiness, I use coconut water (nước dừain Vietnamese) to steam-cook the sprouts. It’s a tropical nod to the Southern Vietnamese practice of cooking with coconut water, which is used in braises and dipping sauces. For years, Vietnamese Americans relied up on cloyingly sweet coconut soda, which I disliked. But thanks to the coconut water healthy hydration trend, nước dừa is nowadays stocked at mainstream supermarkets.When shopping, look for tasty brands like Harmless Harvest, Taste Nirvana and 365 Everyday Value (from Whole Foods). Cook with coconut water that you like to drink! The liquid lends extra sweetness to counter the Brussels sprouts' slight bitterness. Fish sauce adds a lovely, low-key savory note, though you can substitute soy sauce for a vegan take.My family has been in America for nearly 50 years, and we’re happy to celebrate traditions from East and West. This easy dish combines ingredients and flavors that marry our life experiences across the Pacific.
Jump to recipe
My family tried Brussels sprouts for the first time in May 1975 at a refugee resettlement facility in Southern California. We’d fled the communist takeover of South Vietnam and were joyful to be in America. However, the overcooked, sickly green, gassy Brussels sprouts gave us little joy.We didn’t eat them again until the early 2000s. I had moved from Los Angeles to Santa Cruz, one of the major Brussels sprouts growing areas in the nation. Back then, Brussels sprouts were not yet a super-popular year-round thing. I waited till the fall, when there was a bit of a chill, for our locally grown sprouts to appear at farmers' markets and small grocers. Then, I rifled through the pile to pick firm, small ones, each about 1 inch in diameter. They have a sweet edge whereas larger sprouts have a stronger cabbagelike flavor.But as I selected about 5 pounds' worth for my family’s Thanksgiving meal, I’d spaced out on our Brussels sprouts introduction decades earlier. I was excited to share the bounty of Santa Cruz County with my family, but didn’t expect people to recoil at the sight of the mini cabbagelike vegetable.“Don’t you remember the ones at the camp?” my sister Yenchi said, starring at the vivid green orbs.“Think of each as apetit chou,” I said, hoping a little French would pull on some Viet-Franco heartstrings. It didn’t work. The adults didn’t want to trim and prep the sprouts. I marshalled my unassuming nieces and nephews into helping in the kitchen.That night, I boiled the halved Brussels sprouts and tossed them with brown butter. My parents and siblings changed their minds after their first bites. (Phew.) Since then, they’ve welcomed Brussels sprouts at our holiday table.The dead-simple Vietnamese-Style Coconutty Brussels Sprouts is based on what I served for Thanksgiving in 2016. It’s akin to oven-roasted Brussels sprouts but takes less time and frees up the oven for other cooking duties! To enrich the sprouts, you may use a neutral oil or tasty butter, but I like virgin (unrefined) coconut oil for a fragrant tropical note.To reinforce the coconuttiness, I use coconut water (nước dừain Vietnamese) to steam-cook the sprouts. It’s a tropical nod to the Southern Vietnamese practice of cooking with coconut water, which is used in braises and dipping sauces. For years, Vietnamese Americans relied up on cloyingly sweet coconut soda, which I disliked. But thanks to the coconut water healthy hydration trend, nước dừa is nowadays stocked at mainstream supermarkets.When shopping, look for tasty brands like Harmless Harvest, Taste Nirvana and 365 Everyday Value (from Whole Foods). Cook with coconut water that you like to drink! The liquid lends extra sweetness to counter the Brussels sprouts' slight bitterness. Fish sauce adds a lovely, low-key savory note, though you can substitute soy sauce for a vegan take.My family has been in America for nearly 50 years, and we’re happy to celebrate traditions from East and West. This easy dish combines ingredients and flavors that marry our life experiences across the Pacific.
My family tried Brussels sprouts for the first time in May 1975 at a refugee resettlement facility in Southern California. We’d fled the communist takeover of South Vietnam and were joyful to be in America. However, the overcooked, sickly green, gassy Brussels sprouts gave us little joy.
We didn’t eat them again until the early 2000s. I had moved from Los Angeles to Santa Cruz, one of the major Brussels sprouts growing areas in the nation. Back then, Brussels sprouts were not yet a super-popular year-round thing. I waited till the fall, when there was a bit of a chill, for our locally grown sprouts to appear at farmers' markets and small grocers. Then, I rifled through the pile to pick firm, small ones, each about 1 inch in diameter. They have a sweet edge whereas larger sprouts have a stronger cabbagelike flavor.
But as I selected about 5 pounds' worth for my family’s Thanksgiving meal, I’d spaced out on our Brussels sprouts introduction decades earlier. I was excited to share the bounty of Santa Cruz County with my family, but didn’t expect people to recoil at the sight of the mini cabbagelike vegetable.
“Don’t you remember the ones at the camp?” my sister Yenchi said, starring at the vivid green orbs.
“Think of each as apetit chou,” I said, hoping a little French would pull on some Viet-Franco heartstrings. It didn’t work. The adults didn’t want to trim and prep the sprouts. I marshalled my unassuming nieces and nephews into helping in the kitchen.
That night, I boiled the halved Brussels sprouts and tossed them with brown butter. My parents and siblings changed their minds after their first bites. (Phew.) Since then, they’ve welcomed Brussels sprouts at our holiday table.
The dead-simple Vietnamese-Style Coconutty Brussels Sprouts is based on what I served for Thanksgiving in 2016. It’s akin to oven-roasted Brussels sprouts but takes less time and frees up the oven for other cooking duties! To enrich the sprouts, you may use a neutral oil or tasty butter, but I like virgin (unrefined) coconut oil for a fragrant tropical note.
To reinforce the coconuttiness, I use coconut water (nước dừain Vietnamese) to steam-cook the sprouts. It’s a tropical nod to the Southern Vietnamese practice of cooking with coconut water, which is used in braises and dipping sauces. For years, Vietnamese Americans relied up on cloyingly sweet coconut soda, which I disliked. But thanks to the coconut water healthy hydration trend, nước dừa is nowadays stocked at mainstream supermarkets.
When shopping, look for tasty brands like Harmless Harvest, Taste Nirvana and 365 Everyday Value (from Whole Foods). Cook with coconut water that you like to drink! The liquid lends extra sweetness to counter the Brussels sprouts' slight bitterness. Fish sauce adds a lovely, low-key savory note, though you can substitute soy sauce for a vegan take.
My family has been in America for nearly 50 years, and we’re happy to celebrate traditions from East and West. This easy dish combines ingredients and flavors that marry our life experiences across the Pacific.
Cook Mode(Keep screen awake)Ingredients1poundsmall-to-medium Brussels sprouts2tablespoonsvirgin coconut oil⅓cupcoconut water, plus more as needed2teaspoonsfish sauce or 1 tablespoon soy sauce
Cook Mode(Keep screen awake)
Ingredients
1poundsmall-to-medium Brussels sprouts
2tablespoonsvirgin coconut oil
⅓cupcoconut water, plus more as needed
2teaspoonsfish sauce or 1 tablespoon soy sauce
DirectionsTrim a bit of the dry stem end from each Brussels sprout, discarding any leaves that fall off. Halve the sprouts from stem to top.In a large (12-inch) skillet that holds heat well (such as cast-iron, carbon-steel or stainless-steel), melt coconut oil over medium heat. Add the Brussels sprouts, then use a spatula to turn and coat them. When they are all glistening, arrange them, cut-side down, in one layer. Increase the heat to high; cook, without stirring, until well browned in spots on the cut side, 2 to 4 minutes.Reduce the heat to medium. Add coconut water, stir and cover the pan to steam until the liquid has evaporated, 3 to 4 minutes. Poke one or two sprouts with the tip of a paring knife; they should be just tender. If they are not, add a splash or two of coconut water, cover and continue cooking until just tender.Add fish sauce (or soy sauce); shake the pan and stir to distribute. Cook, uncovered, for about 1 minute longer to further develop the flavor and caramelize the sprouts. If needed, raise the heat to coax the cooking. When the sprouts are lightly glazed, remove from the heat and let rest for 1 minute. Serve the sprouts hot, warm or at room temperature.EatingWell.com, October 2019
Directions
Trim a bit of the dry stem end from each Brussels sprout, discarding any leaves that fall off. Halve the sprouts from stem to top.In a large (12-inch) skillet that holds heat well (such as cast-iron, carbon-steel or stainless-steel), melt coconut oil over medium heat. Add the Brussels sprouts, then use a spatula to turn and coat them. When they are all glistening, arrange them, cut-side down, in one layer. Increase the heat to high; cook, without stirring, until well browned in spots on the cut side, 2 to 4 minutes.Reduce the heat to medium. Add coconut water, stir and cover the pan to steam until the liquid has evaporated, 3 to 4 minutes. Poke one or two sprouts with the tip of a paring knife; they should be just tender. If they are not, add a splash or two of coconut water, cover and continue cooking until just tender.Add fish sauce (or soy sauce); shake the pan and stir to distribute. Cook, uncovered, for about 1 minute longer to further develop the flavor and caramelize the sprouts. If needed, raise the heat to coax the cooking. When the sprouts are lightly glazed, remove from the heat and let rest for 1 minute. Serve the sprouts hot, warm or at room temperature.
Trim a bit of the dry stem end from each Brussels sprout, discarding any leaves that fall off. Halve the sprouts from stem to top.
In a large (12-inch) skillet that holds heat well (such as cast-iron, carbon-steel or stainless-steel), melt coconut oil over medium heat. Add the Brussels sprouts, then use a spatula to turn and coat them. When they are all glistening, arrange them, cut-side down, in one layer. Increase the heat to high; cook, without stirring, until well browned in spots on the cut side, 2 to 4 minutes.
Reduce the heat to medium. Add coconut water, stir and cover the pan to steam until the liquid has evaporated, 3 to 4 minutes. Poke one or two sprouts with the tip of a paring knife; they should be just tender. If they are not, add a splash or two of coconut water, cover and continue cooking until just tender.
Add fish sauce (or soy sauce); shake the pan and stir to distribute. Cook, uncovered, for about 1 minute longer to further develop the flavor and caramelize the sprouts. If needed, raise the heat to coax the cooking. When the sprouts are lightly glazed, remove from the heat and let rest for 1 minute. Serve the sprouts hot, warm or at room temperature.
EatingWell.com, October 2019
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Nutrition Facts(per serving)114Calories7gFat11gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
