Broccoli and Scallions With Thai-Style Vinaigrette Recipe (2024)

Can you substitute something else for the fish sauce, or leave it out, for vegetarians?

The vinaigrette is delicious, but very strong, so probably best to toss the veggies with less and add more according to taste. Otherwise you can easily overwhelm the flavor of the broccoli and scallions.

Glad to have the easy recipe for the famous Thai dipping sauce ! Thanks indeed for that! Lovers of some ‘heat’ might consider adding one-finely sliced birds eye chilli ( deseeded or not, to taste) - a nice little ‘kick’!Reckon further ‘Asian’ appeal could be to sprinkle a handful of toasted sesame seeds over the finally assembled broccoli - the Thais love (dry-roasted/unsalted) cashew nuts a lot- why not a good few of those also !

One shouldn't need to add salt to the broccoli when roasting as the fish sauce in the vinegarette has upwards of 2000 mg of salt in it. Sprinkle with toasted sesame seeds before serving.

About 20 minutes in the oven and this came out perfectly, the dressing tasted much better on the roasted broccoli than it did when I first mixed it. I guess the flavors needed time to marry. I also find it easy to make the dressing in a small glass jar, shaking dissolves the brown sugar very quickly.

I have found vegetarian "oyster" and "fish" sauces at some asian markets.

Yes! You can substitute soy sauce or a vegetarian worchestershire sauce. I usually just substitute soy and it works fabulously.

Used 1/2 the amount of broccoli called for and added a package of firm tofu which I roasted in the same pan, on parchment paper. Tossed the tofu cubes with 1 tbsp cornstarch and 1 tbsp oil before roasting. I also pressed the tofu in a dish towel for an hour or so before to remove some moisture. Nice, fairly quick meal; nothing special.

Try mixing 1/2 portion of soy sauce 1/4 portion rice vinegar and 1/4 portion dry white wine. I like to add a drop of tabasco to provide a bit of zing.

copied Thai dipping sauce ! some ‘heat’ add one-finely sliced birds eye chilli ( deseeded or not, to taste) - a nice little ‘kick’!for ‘Asian’ appeal sprinkle a handful of toasted sesame seeds over the finally assembled broccoli - the Thais love (dry-roasted/unsalted) cashew nuts a lot- why not a good few of those also !

Delicious, delicious. This is a wonderful recipe as written. Toasted sesame seeds? For visual interest only; their flavor is overpowered. Need more heat? Add more crushed red pepper.

Fish sauce is made from anchovies but is very mild. Worcestershire sauce would do nicely.

This was actually very good the next day too.

you can easily find vegan Worcestershire sauce - although it may not even to noted as vegan. The cheaper Brand X store version is usually vegan - no anchovies

I think it’s made from fish, so not vegetarian. Would also love to know what I could use as a replacement! Thanks.

Sprinkle with fried onions and chopped peanutsAdd 1-2 Birds Eye chilies to the dressingOnly .5 teaspoons brown sugar

Excellent side dish (tonight to Ginger chicken with sesame-peanut sauce). Omitted cilantro and mint because I didn't have them but did use plenty of parsley. Just a touch of sugar. Very tasty, broccoli texture perfect, and easy. I love the something different fish sauce gives to the dish.

I prefer to use soy sauce instead of the fish sauce. The latter is too strong of a taste for a delicate vegetable.

I know Colu tells us to eat this right away so the broccoli stays crisp, however, after making this whole dish just for myself and as half the unfinished florets sat while I did the dishes something magical happened. The broccoli may have become slightly limp, but in that limpness the dish changed and the flavors grew more complex. I think it's safe to say that leftovers of this simple recipe are almost a whole different take- look at that, two recipes for the price of one! Thank Colu!

This was absolutely stellar. 100% will make again, tomorrow. And possibly will buy more broccoli to make again after that. Seriously

Not a fan of this sauce.

Boy, this was boring! The vinaigrette was ok (I included a large chopped jalapeno), but overall, dull. BTW, I forgot to add chopped nuts, and I did add roasted tofu. Very disappointed.

Fish sauce is unique and cannot be replaced without losing flavor and umami. It's the best cooking addition to be found and though has strong smell it adds a delicious mild flavor to so many dishes besides just salads.

Roast broccoli; toss broccoli fronds with oil in bowl. Roast at 500 for 10 min. This gives intense green color with some charring. Add chopped walnuts and red pepper flakes in oil that has been sautéed on stove top. This can then be added to SF pasta and garlic or to Vietnamese chicken slices.

The vinaigrette is delicious, but very strong, so probably best to toss the veggies with less and add more according to taste.

There really is no substitute for fish sauce with its deep umami flavor. It's one of the most special and unique flavorings I have ever come across. Not only does it make a delicious dressing for any salad, but when added to dishes like spaghetti or stews it will enrich those with umami without any taste of it in the dish.

Looking for a way to use up some rapini that had been in the fridge about two weeks. This was a great way to do so. I roasted the veg as long as possible without charring it. The sauce was a good foil. Served over brown rice. Looking forward to using broccoli with this.

In place of brown sugar (or honey where called for) I use dark maple syrup - any recipe, any time — it adds a depth of flavor u surpassed.

I found the smell of the fish sauce in the vinaigrette to be both unpleasant and overwhelming. Would not make again. (And I love Thai food, usually.)

Added some mekrut lime leaves for extra Thai flavor. It was delicious!!