Vietnamese Fish-Sauce Marinated Eggs
Vietnamese Fish-Sauce Marinated Eggs (trứng ngâm nước mắm) are jammy eggs soaked in a savory-sweet fish sauce brine with garlic, ginger, and chili.
Ingredients
- 4 hard- or soft-boiled eggs
- 4 tablespoons fish sauce a quality Vietnamese one
- 4 teaspoons granulated white sugar
- 2 teaspoons rice vinegar
- ¾ cup warm water
- 3 cloves garlic minced (about 10 g)
- 1 tablespoon fresh ginger cut into matchsticks (about 5 g)
- 1 small shallot thinly sliced (about 20 g)
- ¼ cup green onions chopped (about 25 g)
- 2 bird's eye chilies sliced
Instructions
- Boil the eggs to your preference. For jammy soft-boiled eggs, cook 7 minutes for cold eggs from the fridge or 6 minutes for room-temperature eggs. While the eggs cook, prepare a bowl of ice water.
- Transfer the eggs to the ice water immediately and let them cool for easy peeling.
- Add the fish sauce, sugar, rice vinegar, and warm water to a container (a 1-quart glass container is perfect for 4 eggs). Stir until the sugar has fully dissolved.
- Add the garlic, shallot, ginger, green onion, and chili to the marinade.
- Peel the eggs and add them to the marinade container.
- Cover and let marinate in the fridge for 24 to 48 hours.
- Serve with warm, freshly cooked rice.
Notes
Keep them submerged: If the eggs aren't fully covered, lay a small piece of clean paper towel on top. It soaks up the brine so the exposed tops still get marinated.
Marinating time: Around 24 hours gives a gentle flavor; the full 48 hours makes it more intense.
Fish sauce: Since it's the star flavor, use a good-quality Vietnamese fish sauce.
Heat level: Add more chili for extra spice, or remove the seeds for a milder version.
Storage: Keep the eggs in their marinade, covered, in the fridge. They get saltier over time, so enjoy within about 3 to 4 days.