Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette Adapted from David Chang 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves 3 tablespoons chopped mint 2 pounds brussels sprouts (smaller ones are better) Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting) 1/2 cup fish sauce (adjust to taste — some fish sauce brands are saltier) 1/4 cup water 2 tablespoons rice wine vinegar Juice of 1 lime 1/4 cup sugar 1 garlic clove, minced 1 to 3 red cayenne peppers, rehydrated & thinly sliced, seeds intact Combine the vinaigrette (below), cilantro ...