Nam Chim Gai (Thai Brussels Sprouts With Sweet Chili Sauce)

Instructions

1

Adjust oven rack to middle position and place a rimmed baking sheet on rack. Preheat oven with sheet to 500°F (260°C).
2

Add pancetta to a small skillet and cook over medium heat, stirring and tossing occasionally until crisp on all sides and fat is rendered, 5 to 10 minutes.
3

Transfer to fine-mesh strainer set over large heat-proof bowl. You should have about 1 tablespoon of fat. Add neutral oil to the fat and toss sprouts in bowl until well coated. Sprinkle with salt, season with freshly ground black pepper, and toss to coat.
4

Working quickly, remove the baking sheet with oven mitts and spread sprouts into a single layer, cut side down. Roast until tender on top and browned on bottom, about 15 to 20 minutes.
5

Meanwhile, make the glaze. In a medium saucepan, whisk to combine sweet chili sauce, butter, fish sauce, water, and sriracha. Cook over medium-high heat, whisking constantly, until sauce is bubbling and thick enough to coat a spoon, 2 to 3 minutes. Remove from heat and let cool slightly.
6

Remove sprouts from oven. Stir in reserved crisped pancetta or bacon and immediately drizzle with lime juice and shake to coat. Transfer to a serving platter. Drizzle glaze over the sprouts. Serve.
7

Rimmed baking sheet
8

Look for sprouts about 1 ½ inches in diameter with tight heads.
9

Leftovers are best within 2 days. Freezing Brussels sprouts is not ideal because the texture changes somewhat unpleasantly once reheated.