The best vegetable is a roasted vegetable, and the best roasted vegetables are finished with fish sauce. The pungent, salty and sweet sauce is the perfect companion for all sorts of earthy plant parts, from starchy potatoes to cruciferous sprouts.
Whether added at the end as a vinaigrette or tossed with the veggies before roasting, fish sauce adds a blast of umami that practically hugs the deep, roasted and charred flavours of whatever root or flowering plant piece you coat it with. Though it does come on strong (and funky) right out of the bottle, it will eventually mellow – but start small, as it can be quite salty.
You can add two or three teaspoons of the sauce to your roasting oil – be sure to omit any salt you usually use – and let it caramelise along with the vegetables, or you can add it last minute as part of a vinaigrette (this one from David Chang is a classic). Either way, you’ll want to devour your veggies in a way that will make your mother proud.