Vietnamese Soy Sauce Eggs- “Trung Ngam Tuong” Recipe
Vietnamese Soy Sauce Eggs- also known as Trung Ngam Tuong in Vietnamese are soy eggs marinated in a rich soy sauce broth with aromatic herbs like chives, cilantro stems, sesame seeds, and chili peppers.
What’s great about the eggs is that you can eat it with a side of rice and pour some of that savory sauce on top! Mmm 😋
MARINADE
1/4 cup white onion chopped/minced
1 green hot pepper (jalepeno)- finely chopped (1 tbs)
1 red hot pepper- finely chopped (1 tbs)
1/4 chinese green chives or regular chives & scallions
2 tbs cilantro minced/chop'ed (stem parts only)
2 tsp roasted white sesame seeds
1 tsp salt
1.5 cup water
1.5 cup soy sauce
1.5 tbs sugar
Optional: Few slices of ginger and 2 smashed garlic cloves (take garlic cloves and press down/smash with side of a knife)
PREPARATION
1. Wash/rinse all vegetables and drain. Chop all veggies.
2. Prepare marinade: Add all marinade ingredients and washed/chopped onions, chives, cilantro in a bowl and mix well.
3. Prepare eggs:
-In a large pot, bring a pot of water to a rolling boil and add 2 tbs of white vinegar and 2 tbs of salt. Gently place eggs in for 6 1/2 minutes (photo is of 6 1/2 min for medium eggs, or use guide above). Gently stir around water after 1 minute to distribute heat and vinegar.
-Place eggs in ice water and let eggs cool down before peeling. After a few minutes in its cold bath, I like to peel them under warm running water.
4. Place peeled eggs into a glass jar or Tupperware and pour in soy mixture (you want to make sure the eggs are fully submerged in the sauce, so placing a plate on top works) and store in the fridge for at least 6 hours (preferably overnight for maximum flavor penetration, of course, the longer the tastier).