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–+ servings

Nước Chấm on a Fried Egg

Dip a fried egg in classic Vietnamese fish sauce and you have the perfect bagel topping. This sweet, tangy and herbaceous sauce it a Vietnamese classic, and on top of an egg, it's one of my favorite breakfasts.
Print Recipe
Prep Time:10 minutes
Cook Time:7 minutes
Course: Breakfast, condiment, Dressing, Side Dish
Cuisine: Vietnamese
Keyword: cilantro, eggs
Servings: 4 servings

Ingredients

  • 1/4 cup fish sauce
  • 3 tbsp sugar
  • 2 tbsp rice vinegar
  • 2 limes for juicing
  • 1 handful cilantro finely chopped
  • 2-3 small birds eye chilies seeds removed and finely chopped
  • 2 cloves garlic minced
  • 1" knob fresh ginger minced
  • 4 large eggs
  • 2 tbsp neutral oil of choice

Instructions

  • In a medium sized bowl, whisk together the fish sauce, sugar, rice vinegar and juice from two limes. Whisk until the sugar has dissolved.
  • Add in the cilantro, chilies, garlic and ginger and whisk again. Add more rice vinegar if the sauce needs to thin out a bit more. Set this aside, it gets better as the ingredients meld together.
  • Put a pan on medium heat and add the oil. When the oil is ready, fry the eggs one at a time, basting the oil over the egg white to make the edges crispy.
  • Remove the eggs from the pan and immediately dip them in the nước chấm. Serve warm :)