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Eggs Hap
🇻🇳 Vietnamese

Eggs Hap

🇻🇳 Vietnamese

Silky steamed eggs, dressed with hot oil and soy — proof that simplicity wins. 30 minutes of mostly hands-off cooking.

Prep 15 min Cook 15 min Serves 3 Easy

Ingredients

  • Ginger4 slices
  • Eggs6
  • Spring Onions3, shredded
  • Fish Sauce2 tbsp
  • Shallots3 cloves, sliced
  • Neutral Oil1 tbsp

Optional extras

  • Mint Leaveshandful, to finish

Instructions

  1. 1

    Set up a steamer over simmering water and line the tray with the ginger slices.

  2. 2

    Lay the eggs in a single layer, scatter over the garlic, and season lightly.

  3. 3

    Steam until just cooked through — translucent and silky rather than dry.

  4. 4

    Transfer to a warm plate, pour over the fish sauce, and top with spring onions.

  5. 5

    Heat the Neutral Oil until it just smokes and pour it sizzling over everything at the table.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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