Go Back
–+ 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.
Prep Time 10 minutes
Cook Time 7 minutes
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 

  1. In a medium sized bowl, whisk together the fish sauce, sugar, rice vinegar and juice from two limes. Whisk until the sugar has dissolved.
  2. 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.
  3. 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.
  4. Remove the eggs from the pan and immediately dip them in the nước chấm. Serve warm :)