© Abby Hocking
Active Time
30 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 4

Deep-fried eggs in a puddle of garlicky nuoc cham? Yes, please. The crispy whites and soft yolks are fabulous with a thatch of spicy herbs.  Slideshow: More Fried Egg Recipes

How to Make It

Step 1    

Fill a medium bowl half with ice and half with cold water. Add the fennel bulb and let stand until crisp, about 20 minutes. Drain well and pat dry.

Step 2    

Meanwhile, in another medium bowl, whisk the lime juice with the fish sauce, 1/4 cup of water and the sugar until the sugar is dissolved. Whisk in the scallion, sesame seeds, chile and garlic.

Step 3    

In a large saucepan, heat 1 inch of oil to 375°. One at a time, crack the eggs into a small heatproof bowl and very carefully slide into the hot oil. Fry until the whites are just firm but the yolks are runny, 30 seconds to 1 minute. Using a slotted spoon, transfer the eggs to a plate and gently blot with paper towels.

Step 4    

In a large bowl, toss the fennel with the cilantro, mint, bell pepper, cucumber, vinegar, fennel fronds and the 1 tablespoon of oil.

Step 5    

Spoon the nuoc cham into bowls. Top with the eggs and salad, garnish with the shallots and serve right away.

Chef's Notes

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