Serves 4
70 min
Vietnamese Fried Eggs
Recipe GLPRd5dd524484a851
Crispy fried eggs served over a bright, herbaceous salad of fennel, cucumber, and bell pepper tossed with a tangy lime-fish sauce dressing. Topped with crispy shallots and fresh mint and cilantro, this light yet satisfying Vietnamese-inspired dish balances rich egg yolks with fresh herbs and a zesty lime flavor profile.
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Ingredients
½ cup Fresh lime juice
¼ cup Asian fish sauce
¼ cup Sugar
Ice
½ bulb Large fennel bulb, cored and very thinly sliced
Fresh fennel fronds
⅓ cup Minced scallion
1 tablespoon Toasted and ground sesame seeds
1 Thai red chile, minced
1 Large garlic clove, minced
1 tablespoon Peanut oil
2 tablespoons Peanut oil for frying
4 Large eggs
2 cups Fresh cilantro leaves
2 cups Fresh mint leaves
1 Small orange bell pepper, julienned
½ English cucumber, halved lengthwise, seeded and julienned
2 tablespoons Unseasoned rice vinegar
Crispy shallots for serving
Directions
Prepare the dressing by combining lime juice, fish sauce, sugar, minced garlic, minced Thai red chile, and 1 tablespoon of peanut oil in a bowl. Stir until the sugar is fully dissolved. Set aside for the flavors to meld.
In a separate bowl, combine the sliced fennel, minced scallion, ground sesame seeds, and rice vinegar. Toss well and let sit for 5 minutes to allow the fennel to soften slightly.
Add the julienned bell pepper and cucumber to the fennel mixture. Pour the prepared dressing over the vegetables and toss gently to coat. Fold in the cilantro and mint leaves, reserving some herb leaves for garnish. Set the salad aside.
Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat until shimmering and just smoking.
Carefully crack the eggs into the hot oil, spacing them evenly in the pan. Fry for 3 to 4 minutes until the whites are set and opaque and the edges are slightly crispy, while the yolk remains runny. The egg whites should reach 160F for food safety. Work in batches if needed to avoid overcrowding.
Divide the fennel and herb salad among serving bowls. Top each with a fried egg, allowing the warm yolk to dress the salad.
Scatter crispy shallots and remaining fennel fronds over each bowl. Serve immediately while the eggs are still warm.
