• 2 tablespoons vegetable oil
• 6 thick slices bacon, cut into lardons
• 2 tablespoons unsalted butter
• 1 pint (about 1 pound/455 g) Brussels sprouts, trimmed and sliced in half, top to bottom
• Kosher salt and freshly ground black pepper
• ½ cup (120 ml) Vietnamese Glaze
• ½ cup (120 ml) plain Greek yogurt
• 2 tablespoons clover honey

Heat the oil in a large sauté pan over medium heat, add the bacon, and spread out in the pan. Cook until the bacon is golden brown and crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels. Remove all but 3 tablespoons of the fat from the pan and save or let cool and discard.

Increase the heat to high, add the butter and Brussels sprouts, season with salt and pepper, and cook until the sprouts begin to turn golden brown, about 8 minutes. The outer leaves will burn, while the cut sides will turn perfectly golden brown. The centers should be slightly al dente.

Add the glaze, reduce the heat to medium, cover the pan, and cook for 5 minutes. Remove the lid and continue cooking until the glaze has thickened and the sprouts are crisp tender, about 5 minutes longer. Add the bacon and cook for 1 minute longer. Remove the Brussels sprouts from the heat and transfer to a platter. Garnish with the yogurt and drizzle with the honey. Serve immediately.