This is good, but too salty. Next time I will not add salt to the sprouts before browning.

I don’t consider myself to be a member of the salt police but whoa baby is this dish salty. I tried the recipe and failed to finish it because of the salt. I have NEVER done this before. I did some calculations and even before the addition of salt at the end which I omitted the sodium content for the four serving recipe using Red Boat fish sauce is over 9000 mg. I feel like the flavor might have been good with a reduction of salt. Could this have been an error?

Just posted a comment about this recipe and realized I was in error on my calculations of sodium in the dish. I was 5495 before final adjustments. I apologize but regardless I feel the dish is way too salty

I agree re too salty With all Milk Street recipes that call for fish sauce I have learned to cut the amount down by at least a third, adding water as needed. That said, loved this combo of tastes after I cut down the fish sauce. Loved the use of the cast iron pan as well.

Level of salt invites comparison with a pre-colonoscopy prep.

Cut way back on salt

I achieved char well before tenderness… I feel like a quick pre-steam might help