Vietnamese Night: Lemongrass Shrimp, Nuoc Cham Slaw, and Autumn Vegetable Sides

Lemongrass, Ginger, and Garlic Shrimp

Searing the shrimp before briefly cooking the aromatics gives browned edges without burning the garlic or drying out the seafood.

Ingredients

• 1.5 lb large raw shrimp, peeled and deveined
• 2 stalks lemongrass, tender inner portions very finely minced
• 1 tbsp finely grated ginger
• 4 cloves garlic, finely minced
• 2 tbsp avocado oil, divided
• 2 tsp fish sauce
• 1 tbsp lime juice
• 0.25 cup chopped cilantro, including tender stems
• 0.25 tsp freshly ground black pepper

Instructions

1. Pat the shrimp thoroughly dry. Have the minced aromatics ready before heating the pan.
2. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add half the shrimp in one layer and sear about 90 seconds on the first side, then 30–60 seconds on the second. Transfer to a plate and repeat with the remaining oil and shrimp.
3. Reduce the heat to medium-low. Add the lemongrass, ginger, and garlic to the residual oil and cook for 45–60 seconds, stirring until fragrant but not dark.
4. Return the shrimp and any juices to the skillet. Add the fish sauce and pepper and toss for 30–60 seconds, until the shrimp are opaque throughout and reach 145°F in the thickest part.
5. Remove from the heat and toss with the lime juice and cilantro. Serve immediately with the browned aromatics spooned over the top.

Notes

• Use only the tender lemongrass core and mince it almost to a paste; coarse outer fibers remain tough.

Nuoc Cham

Water softens the fish sauce's salinity, while lime and a little honey make a light dressing that seasons cabbage without weighing it down.

Ingredients

• 3 tbsp lime juice
• 2 tbsp fish sauce
• 3 tbsp warm water
• 1 tbsp honey
• 1 small clove garlic, finely minced
• 0.5 Thai chile, thinly sliced, or to taste

Instructions

1. Stir the honey into the warm water until dissolved, then let cool.
2. Mix in the lime juice, fish sauce, garlic, and chile.
3. Taste for a bright, salty-sweet balance. Add a little water if harshly salty, or lime if too sweet.

Cabbage and Herb Slaw with Nuoc Cham

Fine cabbage shreds absorb the dressing quickly while celery, onion, and herbs keep the slaw fresh and crunchy.

Ingredients

• 4 cups finely shredded green cabbage
• 2 stalks celery, thinly sliced on the diagonal
• 0.25 red onion, very thinly sliced
• 0.5 cup loosely packed cilantro leaves
• 0.25 cup torn mint leaves
• 6–8 tbsp prepared Nuoc Cham, to taste
• 0.5 crisp apple, thinly sliced, optional
• 2 tbsp toasted sliced almonds, optional

Instructions

1. Soak the sliced onion in cold water for 5 minutes to soften its bite, then drain and dry.
2. Combine the cabbage, celery, onion, and optional apple. Toss with 6 tablespoons nuoc cham and let stand for 10 minutes.
3. Fold in the cilantro and mint. Taste and add more dressing as needed.
4. Scatter over the optional almonds immediately before serving.

Notes

• If using an already-dressed leftover slaw, drain excess liquid and refresh with herbs and a little fresh lime rather than adding another full batch of dressing.

Roasted Sunchokes with Lime and Cilantro

A hot roast gives sunchokes crisp, browned edges and creamy centers; lime cuts their sweetness and cilantro adds a fresh finish.

Ingredients

• 1 lb sunchokes, scrubbed well
• 1.5 tbsp avocado oil
• 0.5 tsp kosher salt, or to taste
• 1 lime, zest and 1 tablespoon juice
• 0.25 cup roughly chopped cilantro

Instructions

1. Heat the oven to 425°F. Cut the sunchokes into roughly 1-inch pieces, halving smaller ones lengthwise.
2. Dry well, toss with the avocado oil and salt, and spread on a baking sheet with cut faces down.
3. Roast for 30–40 minutes, turning once, until deeply browned and easily pierced with a knife.
4. Toss with lime zest, lime juice, and cilantro just before serving. Adjust salt to taste.

Notes

• For cooked leftover sunchokes, re-crisp at 425°F for 10–15 minutes before adding the lime and cilantro.

Ryeso String Beans with Rice Vinegar

A small amount of water helps rye miso coat the beans in a savory glaze. Rice vinegar added at the end keeps the rich fermented flavor lively.

Ingredients

• 12 oz green beans, trimmed
• 1 tbsp avocado oil
• 2 cloves garlic, minced
• 1.5 tbsp Ryeso rye miso
• 0.33 cup water, plus more as needed
• 1.5 tbsp unseasoned rice vinegar

Instructions

1. Whisk the rye miso with the water until mostly smooth.
2. Heat the avocado oil in a wide skillet over medium-high heat. Add the beans and cook for 4–5 minutes, stirring occasionally, until blistered in spots.
3. Reduce the heat to medium, add the garlic, and stir for 30 seconds. Pour in the miso mixture and cover.
4. Cook for 7–10 minutes, stirring occasionally, until the beans are tender and slightly wrinkled. Add a splash of water if the pan dries before they soften.
5. Uncover and reduce briefly to a loose glaze. Remove from the heat and stir in the rice vinegar, tasting before adding any salt.

Notes

• Rye-based miso contains gluten. A gluten-free rice miso can be used if needed, but will have a different flavor.
• For leftover miso beans, reheat gently with a splash of water and add rice vinegar to taste at the end.

Momofuku-Inspired Fish Sauce Vinaigrette

This thin, punchy dressing soaks into roasted vegetables without masking their browned surfaces. Garlic and chile give the sweet-sour fish sauce base a sharp edge.

Ingredients

• 2 tbsp fish sauce
• 2 tbsp unseasoned rice vinegar
• 1 tbsp lime juice
• 1 tbsp water
• 2 tsp honey
• 1 clove garlic, finely minced
• 1 tsp finely chopped red chile, or to taste

Instructions

1. Whisk the fish sauce, rice vinegar, lime juice, water, and honey until combined.
2. Stir in the garlic and chile and let stand for 10 minutes.
3. Taste with a piece of cooked vegetable rather than by itself. Dilute with a little water if excessively salty.

Notes

• This is intentionally a thin dressing without added oil; the vegetables already carry roasting oil.

Roasted Brussels Sprouts, Carrots, and Mushrooms

Giving the mushrooms their own space prevents steaming and lets each vegetable develop browned edges before the fish sauce dressing goes on.

Ingredients

• 12 oz Brussels sprouts, trimmed and halved
• 8 oz carrots, cut into 1/2-inch diagonal slices
• 8 oz mixed mushrooms, torn or cut into large bite-size pieces
• 2 tbsp avocado oil, divided
• 0.25 tsp kosher salt
• 4–6 tbsp prepared Momofuku-Inspired Fish Sauce Vinaigrette

Instructions

1. Heat the oven to 425°F. Toss the Brussels sprouts and carrots with 1 tablespoon oil and a little of the salt. Spread on a baking sheet, sprouts cut-side down.
2. Toss the mushrooms with the remaining oil and salt and spread on a separate baking sheet without crowding.
3. Roast the sprouts and carrots for 25–35 minutes and the mushrooms for 20–25 minutes. Turn the carrots and mushrooms once and rotate the sheets as needed. The sprouts should have dark cut faces, the carrots tender centers, and the mushrooms browned edges.
4. Combine the hot vegetables and toss with 4 tablespoons vinaigrette. Taste and add more only as needed.
5. Transfer to a shallow bowl and serve warm.

Notes

• For leftover roasted vegetables, reheat on a baking sheet at 425°F for 10–15 minutes, then dress lightly. Avoid adding a full batch of dressing to vegetables that are already seasoned.

Optional Steamed White Rice

Plain rice provides a quiet accompaniment for the salty, acidic dressings and catches the shrimp's aromatic pan juices.

Ingredients

• 1 cup white jasmine rice
• 1.25 cups water, or amount directed on rice package

Instructions

1. Rinse the rice until the water runs mostly clear and drain.
2. Combine with the water in a small saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes, or follow the package directions.
3. Remove from the heat and rest, covered, for 10 minutes. Fluff before serving.

Notes

• Serve in a separate bowl so the vegetable spread can also stand on its own.

Overall Timing / Workflow

Vegetables and dressings can wait briefly; shrimp should be the last thing cooked. Starting with the oven dishes keeps the stovetop free for beans and shrimp.

Instructions

1. 0:00 — Heat the oven to 425°F. Scrub and cut the sunchokes, then prepare the roasting vegetables.
2. 0:10 — Start roasting the sunchokes and vegetable medley, leaving space between pieces. Use separate pans or uncrowded sections; stagger batches if necessary.
3. 0:15 — Make both dressings, prepare the slaw, and mince the shrimp aromatics.
4. 0:25 — Start the optional rice and cook the rye-miso beans. Check and turn the roasting vegetables.
5. 0:40 — Remove vegetables as they become tender and browned. Dress the roasted medley, finish the sunchokes with lime and cilantro, and fold herbs into the slaw.
6. 0:45 — Sear the shrimp and finish with aromatics, fish sauce, lime, and cilantro. Serve everything as soon as the shrimp are ready.
7. For a true leftover night, make the dressings and slaw first, reheat the cooked vegetable sides, then cook the fresh shrimp. Allow about 25–30 minutes total.

Plating

Separate serving bowls preserve the contrast between crisp slaw, glazed beans, roasted vegetables, and freshly seared shrimp.

Instructions

1. Pile the shrimp into a warm shallow bowl and spoon the browned lemongrass, ginger, and garlic over them.
2. Serve the slaw, sunchokes, rye-miso beans, and roasted vegetable medley in separate bowls.
3. Offer any remaining dressing on the side, along with optional rice. Keep the slaw's liquid separate from the roasted vegetables until each person serves themselves.

Leftover Path

Storing components separately prevents soggy vegetables and allows the shrimp to be warmed gently rather than repeatedly cooked.

Instructions

1. Refrigerate components in separate shallow containers within 2 hours. Use cooked shrimp and vegetables within 3–4 days of their original cooking date; reheating does not restart that clock.
2. Eat dressed slaw within 1–2 days for the best texture. Keep unused dressings refrigerated and use within 3–4 days.
3. Re-crisp roasted vegetables in a 425°F oven. Warm beans in a covered skillet with a splash of water. Reheat leftovers to 165°F; warm shrimp briefly and gently to limit toughening.
4. For a cold next-day meal, combine properly chilled shrimp with slaw and herbs just before eating, adding only enough nuoc cham to refresh.
5. If serving rice, cool it promptly in a shallow container, refrigerate within 1 hour, and use within 24 hours. Reheat once until steaming hot throughout.
6. Use any already-leftover components according to their existing storage age, and discard them if their history is uncertain.