Chinese Broccoli with Egg Dipping Sauce

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.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 6 servings
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Ingredients

2 large eggs

1/3 cup sugar

1/2 cup Water

1/2 cup fish sauce

1/4 cup distilled white vinegar

Juice of a lemon or lime

2 Thai chiles, stemmed and minced

2 Garlic cloves, minced

1 pound Chinese broccoli

salt

Canola oil (optional for blanching)

Oyster sauce for serving

Directions

  1. 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.
  2. 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.