Stir - fried duck embryo eggs with tamarind

Stir - fried duck embryo eggs with tamarind

Hôt vịt lôn xào me

By
From
Street Food Asia
Serves
4–6 As part o f a shared meal
Photographer
Alan Benson

This is a little bit unusual... ok, so it’s really unusual. Duck embryo egg mightn’t sound too promising if you’re not used to the concept but you’ll see it all through Vietnam, where it’s considered a delicious snack – as it is in the Philippines, Thailand and Cambodia, too. It’s been eaten in these countries for centuries. The usual way to eat the egg is just boiled, peeled and with a little bit of Vietnamese mint as an accompaniment, but the place I frequent on Cô Giang does an egg embryo stir-fry, which I much prefer. The cooking process masks the look of the egg, which I’ll admit can be a bit confronting. But the flavour is unlike anything else I know. For the stir-fry, the egg is first boiled and cracked, then put into a pan with tamarind, sugar and crushed peanuts and everything is cooked together, with the tamarind and other juices forming a thick sauce for the egg pieces. You have to try for yourself to know how good this tastes. If you want to cook this recipe at home, hunt down your embryo eggs at a Vietnamese greengrocer.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
2 garlic cloves, crushed
125ml Tamarind water
1 tablespoon caster sugar
1 tablepoon fish sauce
6 duck embryo eggs, hard-boiled for 10 minutes
2 tablespoons crushed unsalted roasted peanuts
1 handful vietnamese mint, torn, to serve
sea salt
freshly ground black pepper

Method

  1. Heat a saucepan over a medium–high heat. Add the vegetable oil and sauté the garlic until fragrant. Add the tamarind water, sugar and fish sauce to the pan and stir to combine. When the liquid begins to bubble, crack in the duck embryo eggs and cook, stirring gently for 1 minute to coat them well with the sauce.
  2. Season the eggs with a pinch of sea salt and black pepper, then transfer to a serving platter. Scatter over the peanuts and serve hot with Vietnamese mint.
Tags:
South-East Asian
Asian
Street Food
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