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In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet. In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint. Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Record your recipes and experiments — organized cooking journal
Fruity, spicy Calabrian chili — pasta, pizza, sandwiches
Coarse Korean chili flakes — essential for kimchi and stews
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Record your recipes and experiments — organized cooking journal
Fruity, spicy Calabrian chili — pasta, pizza, sandwiches
Coarse Korean chili flakes — essential for kimchi and stews