We’re T-minus four days away from mandated gluttony. Now, we’ve given you every Thanksgiving lifesaver to escape the kitchen and fast-forward to the eating: reservation tips, to-go options, but if you’re an ornery punk hellbent on cooking your own damn dinner, here’s the first of four recipes twisting traditional Thanksgiving sides. 

First up, Edmund’s Oast’s Chef Andy Henderson gives you green beans with nước chấm, Vietnamese dipping sauces, typically made from lime juice, vinegar, and fish sauce. 

“I know for me, every single year growing up green bean casserole was always on the table,” Henderson says. “Don’t get me wrong, I love a traditional Thanksgiving meal. What is better than leftover turkey dressing gravy and cranberry sandos? I just think it is fun for everyone to have a dish or two that’s outside the box.”

With that in mind, he suggests putting a spin on your beans with the sauces. “This started out as a dish my fiancée and I cook at home,” he says. “I really liked making nước chấm when I was a young cook to eat with spring rolls. I did so at home one day for just that. I, as all cooks do at home, made way too much. I had leftover roasted Brussels sprouts in the fridge and leftover nước chấm. We combined them to stretch another meal out of leftovers. It was amazing.”

Nước chấm
1/2 cup lime juice
1/3 cup sugar
1 1/2 cups water

1/3 cup fish sauce
Tbs. ginger minced
3 cloves garlic mince
Pinch chili flakes
1 oz. soy sauce or tamari

Start by making limeade. Combine the sugar, lime, and water. Stir to dissolve the sugar. Taste and ask does this taste like good limeade? Use your palette to adjust sweet and sour to your liking. Add the remaining ingredients. It will be a bold forward flavor. It may be too intense for you on its own. But along with roasted green beans it is divine.

For the beans:
1 lb. green beans
8 slices thick cut bacon
Salted peanuts, to taste
Heavy handful cilantro
Heavy handful Thai Basil

Sauté the green beans with diced bacon. When green beans have color, garnish with roasted salted peanuts, cilantro and/or thai basil. Serve.