Until a few months ago I didn't have any idea what
ssäm was. Now when I see lettuce I think of wrapping it around some juicy meat topped with an aromatic herb, pickle, and hot sauce. The ideal
ssäm will be sweet/sour, crunchy/chewy, and spicy/cool.
My Lemongrass Pork Sausage was somewhat bland due to a mediocre batch of lemongrass
yet still made a tasty snack when assembled with the suggested Momofuku condiments: pickled carrot julienne, fish sauce vinaigrette, and mint.
The two dishes in this post have in common Momofuku's version of the versatile Vietnamese Fish Sauce Vinaigrette. Once you taste it you just might crave it for almost all your savory eats. It contains fish sauce, water, rice vinegar, lime juice, sugar, garlic, and chiles. Just the thought of it gets those salivary glands acting up; it could be the singular reason Vietnamese cooking is so popular.
The fish sauce goes into Roasted Cauliflower. I lightly roasted mine because I wanted the florets to maintain a little crunch. Mixed with the puffed rice and deep fried cilantro it was not unlike a warm salad - so many different textures melded together by the sweet and tart vinaigrette.
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