Momofuku Ssam Brussel Sprouts

Deep-fried Brussels sprouts are a popular side dish at Ssäm Bar. Cooked in a hot oven (easier for the home cook), they still get that nutty sweetness and nicely browned crisp exterior. Rice Krispies, standing in for Indian puffed rice (which is more difficult to find), add crunch, while sous-chef Tien Ho's Vietnamese-style dressing lends the sprouts an offbeat complexity. Makes 8 (first course or side dish) servings David Chang Momofuku Noodle Bar and Momofuku Ssäm Bar For brussels sprouts 2 pounds Brussels sprouts, trimmed and halved lengthwise 3 tablespoons canola oil 2 tablespoons unsalted butter For dressing 1/4 cup Asian fish sauce (preferably Tiparos brand) 1/4 cup water 1/4 cup sugar 3 tablespoons finely chopped mint 2 tablespoons finely chopped cilantro stems 1 garlic clove, minced 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds For puffed rice 1/2 cup crisp rice cereal such as Rice Krispies 1/4 teaspoon canola oil 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend) Garnish: cilantro sprigs; torn mint leaves; chopped scallions Roast brussels sprouts: Preheat oven to 450°F with rack in upper third.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

Make dressing:
Stir together all dressing ingredients until sugar has dissolved.

Make puffed rice while sprouts roast:

Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

Cooks' notes:
• Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
• Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
• Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

Make dressing:
Stir together all dressing ingredients until sugar has dissolved.

Make puffed rice while sprouts roast:

Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

Cooks' notes:
• Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
• Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
• Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.