Coarsely chop the florets from the broccoli and slice the tender stems into 1/2-inch thick bite-size pieces. Toss with the oil and a pinch of salt on a baking sheet until coated, spread into a single layer. Roast until tender and lightly charred, about 25 minutes.
Sprinkle with the fish sauce and lime juice. Add the cashews, cilantro, mint and Fresno pepper and toss to combine.
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