We usually make a scaled-back version of this dish. But I decided to follow the recipe a little closer. The exception, to make it vegetarian, meant I used veggie fish sauce. I still couldn't bring myself to deep-fry the vegetables (stayed with the oven roasting-must tidier!) but did fry the cilantro leaves. I also added the toasted puffed rice, which we've left off in the past. This version takes longer to make, but Niall said it was worth it. Every time we make this Niall talks about how it's the one dish that makes him like brussel sprouts.
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