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Uchiko Brussels Sprouts with Lemon & Chili


This recipe, adapted from one that the kitchen staff at Uchi and Uchiko use, requires two prepared sauces, but you won’t use all the sauce with the Brussels sprouts. You can reserve the extra sauce in the refrigerator and toss with roasted vegetables or noodle dishes or serve as dipping sauces for spring rolls.

A true favorite at our office holiday party

— From Uchi chef Tyson Cole

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Rate this recipe 4/5 (33 Votes)


  • 1 tablespoon peanut oil
  • 1 stalk lemongrass, roughly chopped
  • 1 bulb garlic, bulbs skinned and roughly chopped
  • 1 large shallot, roughly chopped
  • 1 large piece fresh ginger, peeled and roughly chopped
  • 1 Thai chili, roughly chopped
  • 1 cup chopped cilantro, packed
  • 1/2 cup chopped mint, packed
  • 1/2 cup chopped basil, packed
  • 1 cup fish sauce
  • 1 cup sugar
  • 1 cup fish sauce
  • 1 cup sugar
  • 1 cup white vinegar
  • 5 cloves garlic, roughly chopped
  • 3/4 cup roughly chopped leeks
  • 1/4 cup Korean chili flake
  • 1/2 teaspoon salt
  • 1 cup peanut oil, for frying
  • 1 pound Brussels sprouts, cut in half
  • Juice of 1/2 lemon


Adapted from


Step 1

Combine lemongrass, garlic, shallot, ginger and Thai chili in a medium saucepot over medium heat and cook to caramelize. Add herbs and stir. Deglaze pan with fish sauce and add 1 cup water and sugar and cook until reduced by half, about 30 minutes. Strain and let cool.

While fish sauce mixture is reducing, combine fish sauce, sugar, vinegar, garlic, leeks, Korean chili flakes, salt and 1/2 cup water in a medium saucepot. Simmer for about 20 minutes. Cool and then puree in a blender.

Heat peanut oil in a large saute pan over medium-high heat. Add sprouts to hot oil and fry for three minutes. Remove with a spider strainer and place on a paper towel to absorb some of the liquid. Place sprouts in a large bowl and toss with 1/2 cup of prepared fish sauce, 1/2 cup prepared chili sauce and lemon juice. Serve in a bowl lined with parchment paper.

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