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 cilantro, mint and Fresno pepper and toss to combine.
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