Vietnamese Hard-Boiled Eggs

Vietnamese Hard-Boiled Eggs

Hard-boiled eggs steeped in a savory fish sauce and star anise brine.

Total 12 hr Makes 6 eggs Calories 95/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Eggs, Fish, Soy, Wheat

These marbled, deeply seasoned eggs soak in a fish sauce, soy, and star anise brine until the whites turn a rich amber and taste faintly sweet and savory. Serve them sliced over rice, tucked into a banh mi, or as a snack alongside pickled vegetables. The longer they steep, the more pronounced the flavor becomes.

Ingredients

  • 6 large eggs
  • 1 cup water
  • 1/3 cup fish sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 cloves garlic, smashed
  • 1 shallot, peeled and halved
  • 1 red Thai chile, sliced (optional)
  • 1/2 teaspoon black peppercorns

Method

  1. Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.

  2. Once boiling, cover, remove from heat, and let the eggs sit in the hot water for 11 minutes.

  3. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel carefully.

  5. Bring the brine to a simmer over medium heat, stirring until the sugar dissolves, then simmer 5 minutes to infuse the spices.

  6. Remove the brine from heat and let cool to room temperature.

  7. Place the peeled eggs in a jar or container and pour the cooled brine over them, making sure they are fully submerged.

  8. Cover and refrigerate for at least 12 hours, or up to 3 days, turning the eggs occasionally for even color.

  9. Remove eggs from the brine, slice in half or quarters, and serve over rice or in a sandwich.

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Vietnamese Hard-Boiled Eggs

These marbled, deeply seasoned eggs soak in a fish sauce, soy, and star anise brine until the whites turn a rich amber and taste faintly sweet and savory. Serve them sliced over rice, tucked into a banh mi, or as a snack alongside pickled vegetables. The longer they steep, the more pronounced the flavor becomes.

12 hr 6 eggs 95 cal

Ingredients

  • 6 large eggs
  • 1 cup water
  • 1/3 cup fish sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 cloves garlic, smashed
  • 1 shallot, peeled and halved
  • 1 red Thai chile, sliced (optional)
  • 1/2 teaspoon black peppercorns

Method

  1. 1

    Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.

  2. 2

    Once boiling, cover, remove from heat, and let the eggs sit in the hot water for 11 minutes.

  3. 3

    Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel carefully.

  4. 4

    In a small saucepan, combine the water, fish sauce, soy sauce, brown sugar, star anise, cinnamon stick, garlic, shallot, chile, and peppercorns.

  5. 5

    Bring the brine to a simmer over medium heat, stirring until the sugar dissolves, then simmer 5 minutes to infuse the spices.

  6. 6

    Remove the brine from heat and let cool to room temperature.

  7. 7

    Place the peeled eggs in a jar or container and pour the cooled brine over them, making sure they are fully submerged.

  8. 8

    Cover and refrigerate for at least 12 hours, or up to 3 days, turning the eggs occasionally for even color.

  9. 9

    Remove eggs from the brine, slice in half or quarters, and serve over rice or in a sandwich.