2. Make the Vinaigrette
In a medium skillet over medium heat, melt the butter then cook, stirring frequently, until light brown specks start to form and the butter starts to smell nutty, 5 to 8 minutes.
Turn off the heat and immediately add the garlic and Fresno chile. Let cook in the residual heat, still stirring, until the garlic and chile are softened, about 2 minutes. Whisk in the lime juice, honey, and fish sauce. Set the skillet with the vinaigrette aside to cool slightly while you cook the green beans.