Bắp Cải Luộc
Boiled Cabbage with Egg york Sauce
1 small cabbage
2 hard boiled eggs
3 T fish sauce
1 T cabbage stock (optional)
1/2 T lime juice
Sugar, red hot chili pepper (or mustard) to taste
In a medium stock pot, fill with water + 1/2 t salt and bring to boil over high heat.
Remove core and any discolored outer leaves, cut cabbage head into 4 wedges. Add cabbage wedges into the boiling water and cook until nice and soft (5 minutes). Drain throroughly.
Egg York Sauce:
In a bowl, put 2 cooked egg yorks (or 2 whole hard boiled eggs if preferred) + fish sauce + cabbage stock (from boiling cabbage), mix well. Add 1/2 T lime juice + sugar + mustard or chopped hot chili pepper, mix again.
Cabbage retains liquid and is likely to thin sauce so don't worry if the dipping sauce seems pasty and salty.
2 comments:
Hanh- way to go! Doug is as impressed as I am by your blog, your photos and your ant eggs! You are one creative young lady!
Diana
electron: Thanks :)
Diana,
I'm flattered ! heeheh
BTW, Do you know that Marilyn had tried grasshopper chocolate before ?
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