Caramel Fish Sauce Eggs (Trứng Rim Nước Mắm)

1. Boil the eggs
2. Soft boil for 7 minutes or hard boil for 10. Peel and set aside.
3. Make the caramel
4. In a pan, combine sugar and water over medium heat. Don't stir — swirl the pan gently. Cook until the caramel turns a deep amber colour, about 3–4 minutes.
5. Add the fish sauce
6. Carefully add the fish sauce (it will splutter). Stir to combine into a glossy caramel sauce.
7. Fry the aromatics
8. In a separate pan, fry shallot in oil until golden. Add garlic and chilli and stir for 30 seconds.
9. Bring it together
10. Add the eggs and shallot mixture to the caramel pan. Simmer on low, turning eggs every minute to coat, until the sauce is thick and clings — about 3–4 minutes.
11. Serve
12. Plate over steamed rice. Scatter coriander and spring onion to finish.

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Notes:

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• Soft-boiled gives you a jammy yolk inside the glazed exterior — worth the extra care
• Watch the caramel closely — it goes from amber to burnt very fast
• Halve the eggs lengthways for more surface area and more glaze

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