Cabbage with egg and fish sauce

Cabbage with egg and fish sauce

Bắp cẚi luộc chấm nưoc mắm trứng

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A basic countryside dish that is making its way into the cities. The richness of the egg with the salty fish sauce makes it a popular staff lunch at the Hanoi Cooking Centre!

Ingredients

Quantity Ingredient
1cm knob fresh ginger, peeled and left whole
1/4 cabbage
2 eggs
2 tablespoons fish sauce

Method

  1. Bring a large saucepan of water to the boil. Add the ginger.
  2. Meanwhile, separate the cabbage leaves and cut each leaf into two or three pieces.
  3. When the water has come to the boil, gently slide the whole eggs into the water using a slotted spoon. Cook for 5 minutes, then remove the eggs and leave to cool.
  4. Working in batches, now blanch the cabbage leaves in the same pan of boiling water, for 2 minutes each time. Drain well and place on a platter.
  5. Peel the eggs and place in separate small bowls. Pour half the fish sauce over each egg.
  6. Immediately before eating, roughly chop each egg into several pieces, so the gooey yolk runs into the the fish sauce.
  7. Each diner then dips some cabbage into the eggy sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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