Brussels Sprouts with Cracklings & Fish Sauce

Here's another recipe to try.

Serves 4 as a side dish

1 pound of Brussels sprouts, trimmed and halved lengthwise
Salt
2 to 3 tablespoons chicken fat and skin, cut into small pieces
Fish sauce 

1. Bring a heavily salted pot of water to a boil. Parboil the sprouts for 3 to 5 minutes, until just tender. Drain, flush with cold water, and drain well. Set aside. The sprouts can be prepared several days in advance up to this point, covered and refrigerated. Return them to room temperature before proceeding.

2. Heat chicken fat and skin in a medium skillet over medium heat. Sprinkle on a little salt, then let them sizzle and sear. If they get out of hand and pop up a storm, add a little water to calm them down; raise the heat and cook until the water evaporates. What you want is to render the chicken fat and then let the solids fry in that fat until the bits are golden brown and crisp. Stir them occasionally to ensure even cooking.

3. Push the fat and skin to the side of the skillet, then add the Brussels sprouts, putting them facing down. Increase the heat to medium-high or high. Let them cook for about 2 minutes, until they pick are light golden on their cut side.  Turn them and continue cooking for a little longer to heat them through. The cracklings will naturally get mixed into the sprouts. 

4. When things are hot and fragrant, add 2 or 3 shots of fish sauce, turning the sprouts so they absorb the seasoning. Transfer to a serving bowl and enjoy immediately.