🇻🇳 Vietnamese

Hanoi-Style Eggs Hot Pot

Name: Hanoi-Style Eggs Hot Pot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 1, diced Garlic; small handful Mint Leaves; 6 Eggs; 1/2 tsp White Pepper; 300 g Tofu; 3 cloves, minced Shallots; 1 litre Stock or Broth; 200 g Water Spinach; 1.5 litres Chicken Broth; 1 tbsp Neutral Oil

🇻🇳 Vietnamese

A clear, restorative vietnamese soup starring eggs — light on the palate, big on aroma. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Mint Leavessmall handful
Eggs6
White Pepper1/2 tsp
Tofu300 g
Shallots3 cloves, minced
Stock or Broth1 litre
Water Spinach200 g
Chicken Broth1.5 litres
Neutral Oil1 tbsp

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggs.
4
Simmer gently until the eggs is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with mint leaves and a grind of black pepper.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: ☕️Vietnamese Egg Coffee (Ca Phe Trung) Recipe & How to Pasteurize Eggs | RACK OF LAM · on YouTube