Adam Liaw's Vietnamese cabbage with egg sauce
This simple cabbage side dish is a great accompaniment to more flavourful dishes – it's almost a palate cleanser.
Ingredients
1 egg
juice of 1 lime
2 tsp fish sauce
1 bird's eye chilli, sliced
1 tsp sugar
1 tbsp vegetable oil
¼ head cabbage, cut into 2cm-wide strips
Method
1. Bring a large saucepan of water to the boil and boil the egg for 8 minutes. Shock in iced water until cool, then peel the egg, roughly chop it and place in a bowl. Add lime juice and fish sauce and mash everything together with a fork to create a thick, chunky sauce. Stir through a few slices of chilli.
2. Return water to a boil, add sugar and season water with salt. Add the oil and then the cabbage. Boil cabbage for 2-3 minutes until tender, then remove the cabbage with tongs and drain well. Serve the cabbage with the sauce on the side, or pour it over the top if you prefer.
Also try Adam Liaw's lemongrass prawn noodles
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- Salad
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- Midweek dinner
- Eggs
- Vietnamese
- Entertaining
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
