Easy Main

Hanoi-style eggs

Name: Hanoi-style eggs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (80ml) sunflower oil, plus extra; 4 eschalots, peeled and thinly sliced; 2 garlic cloves, chopped; 1 tbs finely grated ginger; 1 birdseye chilli, chopped; 1 lemongrass stalk, white part, chopped; 4 truss tomatoes, chopped; 400g can whole tomatoes; 1 tbs fish sauce; 200g firm tofu, cut in 2cm pieces; ¼ cup (50g) rice flour; 4 eggs; 150g snake beans, cut in batons, blanched; Mint leaves, crusty bread to serve; 1 tbs sesame seeds, toasted; ¼ cup (35g) peanuts, toasted, chopped; 1 tsp coriander seeds, crushed; 2 tsp chilli flakes

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by Shannon Bennett

Chef

Sep 13, 2001

A light, easy dish that will add punch to your midweek meals.

1/3 cup (80ml) sunflower oil, plus extra
4 eschalots, peeled and thinly sliced
2 garlic cloves, chopped
1 tbs finely grated ginger
1 birdseye chilli, chopped
1 lemongrass stalk, white part, chopped
4 truss tomatoes, chopped
400g can whole tomatoes
1 tbs fish sauce
200g firm tofu, cut in 2cm pieces
¼ cup (50g) rice flour
4 eggs
150g snake beans, cut in batons, blanched
Mint leaves, crusty bread to serve

Vietnamese dukkah

1 tbs sesame seeds, toasted
¼ cup (35g) peanuts, toasted, chopped
1 tsp coriander seeds, crushed
2 tsp chilli flakes

Method

1.

For the dukkah, combine everything in a small container and set aside.
2.

Heat 2 tbs oil in a frypan over medium heat. Add eschalot and cook 2-3 mintues until softened. Add garlic, ginger, chilli and lemongrass. Cook 1 minute until fragrant. Add tomatoes and canned tomatoes, and bring to a boil. Add fish sauce. Simmer 15 minutes until thickened.
3.

Heat 2cm oil in a saucepan over mediumhigh heat. Dust tofu in rice flour, then shallow fry in batches until golden and crisp. Drain on paper towel and season.
4.

In a frypan, heat remaining 2 tbs oil over medium heat and fry eggs 2 minutes or until cooked to your liking.
5.

Divide tomato mixture and snake beans among plates. Top with egg, tofu, dukkah and mint. Serve with crusty bread.