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

Ingredients

For 6 servings

• •2 pounds (0.9kg) Brussels sprouts, stems trimmed, cut in half lengthwise (see notes)
• •4 ounces (113g) diced pancetta or bacon, cut into 1/4-inch strips
• •1 c. à soupe (15ml) neutral oil, such as vegetable or canola oil
• •1 c. à café (3g) Diamond Crystal kosher salt; if using table salt, use half as much by volume
• •Freshly ground black pepper
• •1 /4 cup (60ml) sweet chili sauce
• •1 c. à soupe (15g) unsalted butter
• •1 c. à soupe (15ml) fish sauce
• •1 c. à soupe (15ml) water
• •2 c. à café (10ml) sriracha sauce
• •1 c. à soupe (15ml) lime juice from 1 lime

Method

1. 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. 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. 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. 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. 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. 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.