For the fish sauce caramel: Combine granulated sugar and 1/2 cup water in a saucepan and cook, without stirring, over medium-low heat, until the mixture is nicely amber colored, about 15 minutes. Remove from heat and CAREFULLY add brown sugar, fish sauce, lime juice and salt; it may splatter. Stir to combine. If the mixture seizes, return to low heat and stir until fully incorporated.
For the Brussels sprouts: Bring oil to 350 degrees F in a deep-fryer. Trim bottoms of sprouts and halve lengthwise.
Fry sprouts until they are crispy with some char, about 2 minutes. Remove from heat and drain.
While still hot, toss with fish sauce caramel, garnish with Garlic Chips, red chiles and fresh lime wedges.
Bring oil to 350 degrees F.
Thinly slice garlic cloves. Quickly fry to a light golden brown, 1 to 2 minutes. (Don't let them get dark brown, or they will become bitter.) Remove from heat and drain on paper towels.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Silver Star Cafe, Park City, UT