Vietnamese Fried Eggs With Fish Sauce and Jasmine Rice

Why You’ll Love This Recipe

• Crisp, lacy egg edges contrast beautifully with tender whites and rich yolks.
• The salty-sweet fish sauce dressing comes together in about 5 minutes.
• Steaming jasmine rice turns a few everyday ingredients into a satisfying meal.
• You can easily adjust the chile level or cook the yolks to your preferred doneness.

Grocery List

• Produce: 1 medium garlic clove, 2 medium scallions, and 1 Thai bird’s eye chile
• Dairy: 4 large eggs
• Pantry: Jasmine rice, fish sauce, granulated sugar, black pepper, and neutral cooking oil

Full Ingredients

For the Jasmine Rice

• 1 cup uncooked jasmine rice
• 1 1/4 cups water

For the Fish Sauce Dressing

• 1 1/2 tablespoons fish sauce
• 1 tablespoon warm water, heated to about 110°F
• 2 teaspoons granulated sugar
• 1 medium garlic clove, finely grated or minced, about 1 teaspoon
• 1/2 teaspoon freshly ground black pepper
• 2 medium scallions, thinly sliced, about 1/4 cup total, white and light green parts separated from dark green parts
• 1 Thai bird’s eye chile, thinly sliced, about 1 teaspoon, divided

For the Crispy Fried Eggs

• 4 large eggs
• 3 tablespoons neutral cooking oil, such as avocado, canola, grapeseed, or vegetable oil, divided

Step-by-Step Instructions

Step 1: Rinse the jasmine rice

Place 1 cup jasmine rice in a fine-mesh strainer and rinse it under cool running water for 60 to 90 seconds, gently moving the grains with your fingers. Continue until the water runs mostly clear, then drain the rice thoroughly. Rinsing removes excess surface starch and helps the cooked grains stay light and distinct.

Step 2: Cook and rest the rice

Transfer the drained rice to a small saucepan and add 1 1/4 cups water. Bring it to a full boil over high heat, about 212°F at sea level. As soon as it boils, stir once, cover with a tight-fitting lid, and reduce the heat to low. Simmer without lifting the lid for exactly 12 minutes. Remove the pan from the heat and let the rice rest, still covered, for 10 minutes. Fluff gently with a fork just before serving.

Step 3: Mix the fish sauce dressing

While the rice cooks, combine 1 tablespoon warm water and 2 teaspoons sugar in a small bowl. Stir for about 30 seconds, or until the sugar dissolves. Add the fish sauce, garlic, black pepper, the white and light green parts of the scallions, and half of the sliced chile. Stir well and let the dressing stand for at least 5 minutes so the garlic, scallions, and chile can flavor the liquid. Reserve the dark scallion greens and remaining chile for serving.

Step 4: Heat the skillet and oil

Crack 2 eggs into separate small bowls so they can be added to the skillet quickly and gently. Heat a 10-inch stainless-steel, carbon-steel, or well-seasoned cast-iron skillet over medium-high heat for 2 minutes. Add 1 1/2 tablespoons neutral oil and heat it to 350°F. The oil should shimmer and move easily across the pan, but it should not smoke.

Step 5: Fry the eggs until crisp-edged

Carefully slide the first 2 eggs into the hot oil, leaving space between them. Fry undisturbed for 90 seconds, until the edges are deeply golden, bubbled, and crisp and the whites are mostly opaque. Tilt the skillet slightly and use a spoon to baste hot oil over any translucent areas of egg white for 30 seconds, avoiding the yolks if you want them runny. Transfer the eggs to a plate. Add the remaining 1 1/2 tablespoons oil, return it to 350°F, and repeat with the remaining 2 eggs.

For firmer yolks, baste the yolks as well and cook for an additional 60 to 90 seconds. For fully cooked eggs, continue until the yolks reach an internal temperature of 160°F. Use pasteurized eggs if serving the yolks runny to anyone who is pregnant, elderly, very young, or immunocompromised.

Step 6: Assemble and serve

Divide the hot jasmine rice between 2 shallow bowls, using about 1 1/2 cups cooked rice per bowl. Place 2 crispy fried eggs over each portion. Stir the dressing once more, then divide it evenly over the eggs and rice, using about 2 tablespoons per serving. Sprinkle with the reserved dark scallion greens and remaining chile. Serve immediately while the rice is steaming, the egg edges are crisp, and the yolks are still warm.

Pro Tips

• Use a neutral, high-heat oil: Avocado, canola, grapeseed, or vegetable oil will crisp the eggs without competing with the fish sauce dressing.
• Crack eggs into small bowls first: This makes it easier to lower them into the hot oil without breaking the yolks or splashing.
• Wait for properly hot oil: Oil at 350°F sets the egg whites quickly and creates lacy, golden edges instead of greasy eggs.
• Dress the eggs at the last moment: Adding the fish sauce mixture just before eating preserves the crisp texture around the edges.
• Taste your fish sauce: Brands vary in saltiness. If yours is especially strong, add 1 additional teaspoon of warm water to the dressing.

Variations

• Tangy lime version: Replace the 1 tablespoon warm water in the dressing with 1 tablespoon fresh lime juice.
• Mild version: Omit the Thai bird’s eye chile and add 1/4 cup thinly sliced seedless cucumber to each bowl for a cool, crisp contrast.
• Crispy shallot finish: Sprinkle 1 tablespoon store-bought fried shallots over each serving along with the scallion greens.

Storage & Make-Ahead

The fish sauce dressing can be mixed up to 3 days ahead and refrigerated in an airtight container at 40°F or below. Let it stand at room temperature for 10 minutes and stir well before serving. Cooked rice can be refrigerated for up to 4 days; cool it promptly, store it in a shallow airtight container, and reheat it to 165°F with 1 tablespoon water per serving. Fried eggs are best made fresh because their edges soften during storage. If necessary, refrigerate cooked eggs for up to 2 days and reheat them in a lightly oiled skillet over medium heat for 1 to 2 minutes. Do not leave the assembled dish at room temperature for more than 2 hours.

Nutrition (per serving)

Calories: 625 kcal | Carbs: 80g | Protein: 20g | Fat: 24g | Saturated Fat: 5g | Fiber: 2g | Sugar: 5g | Sodium: 1240mg | Cholesterol: 372mg