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.