Broccoli With Fish Sauce & Crispy Shallots

• 1/4 cup Vietnamese fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 2 tablespoons sugar
• 1 clove garlic, smashed
• 1 teaspoon thinly sliced green cayenne chile
• 1 large shallot
• 1 medium head broccoli
• 1 tablespoon chopped cilantro leaves
• canola (or other neutral) oil

1. Preheat oven to 400 degrees.
2. Whisk together first 6 ingredients in a small jar or pitcher and set aside.
3. Peel shallot and slice into thin rings. Spread on paper towel in a single layer and cover with another paper towel (to absorb moisture).
4. Remove stalk from broccoli and save for another use. Trim head into small-to-medium florets. Toss in a bowl with 2 tablespoons oil and 1/4 teaspoon salt. Spread on a baking sheet and roast for 20 minutes, turning once or twice (use tongs).
5. Meanwhile, heat 1 generous tablespoon canola oil in a small skillet and fry shallots until dark golden brown and crispy. Drain on paper towel.
6. Remove broccoli from oven and place in shallow bowl. Pour on 2 tablespoons fish sauce dressing and toss to coat. Sprinkle shallots and cilantro on top. Pass more dressing at the table.

fish sauce, lime juice, water, sugar, clove garlic, shallot, head broccoli, cilantro, canola

Taken from food52.com/recipes/2644-broccoli-with-fish-sauce-crispy-shallots (may not work)