Trung Chien Nuoc Mam — Crispy Vietnamese Fried Eggs with Fish Sauce and Herbs
Eggs fried in a generous pool of sizzling oil until the whites turn bubbly, lacy, and golden-crisp while the yolk stays gloriously runny, then finished with a splash of caramelized fish sauce, cracked pepper, and scattered herbs. This is Vietnam's answer to the humble fried egg — elevated from simple to spectacular in under five minutes.
Ingredients
- 4 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
+ 9 more ingredients
Instructions
Prepare the sauce by combining fish sauce, soy sauce, and sugar in a small bowl. Stir until the sugar dissolves. Set aside.
Heat vegetable oil in a non-stick or well-seasoned skillet over medium-high heat until the oil begins to shimmer and a drop of water sizzles immediately on contact.
Crack two eggs into the hot oil, keeping them separate if possible. The whites should immediately start to bubble and puff. Tilt the pan and spoon the hot oil over the egg whites to cook the tops, leaving the yolks runny.
Cook for about 2 minutes until the edges and bottom of the whites are deeply golden and crispy with a lacy, bubbly texture. Transfer to a plate and repeat with the remaining two eggs.
In the same pan, reduce heat to medium. Add the sliced garlic and shallot, stirring for 30 seconds until fragrant and just golden — do not let them burn.
Pour in the fish sauce mixture. It will sizzle and reduce almost instantly into a sticky, caramelized glaze, about 30 seconds.
Spoon the garlic-shallot fish sauce glaze over the fried eggs. Finish with generous cracked black pepper, fresh cilantro, sliced chili, and a squeeze of lime.
Serve immediately over steamed rice with sliced cucumber on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI