Recipe courtesy of Charles Phan
Recipe courtesy of Charles Phan
Watch how to make this recipe.
Chinese Broccoli with Egg Dipping Sauce
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 137
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 62 mg
- Sodium
- 2018 mg
This classic Vietnamese side dish gets a kick from flavored fish sauce that is really tasty and easy to make. Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 137
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 62 mg
- Sodium
- 2018 mg
Ingredients
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Directions
- To soft cook the egg: in a small saucepan, bring 4 cups of water to a boil. Using a ladle or slotted spoon, lower and egg into the water and boil for 5 minutes. Remove the egg and place in a bowl of cold water to make it easier to handle. To make the flavored fish sauce: Combine sugar and water until sugar is dissolved. Add fish sauce, vinegar and lemon juice. Taste to adjust the flavors. Add chiles and garlic. Crack and peel the eggs and pour about ½ cup of flavored fish sauce over the eggs.
- Blanch broccoli by placing it in a pot of salted simmering water (you can add a few tablespoons of oil to the water for added flavor). Cook for several minutes until the stems are “al-dente”. Drain and serve immediately with egg dipping sauce and oyster sauce on the side.
