2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt
Make the Nuoc Cham first (unless you have some from a previous batch in the fridge already) so the flavors can meld while you prepare the bowls. Combine all ingredients in a small bowl or jar and let sit.
|Leftovers and a fresh egg|
2 large shallots or a small onion, minced
1 lb celeriac, peeled and shredded
1 lb potato, peeled and shredded
1 cup chopped fresh cilantro
1 tsp salt
Black pepper to taste
Butter to fry the eggs
8-10 eggs (2 per diner)
Combine the shallot or onion with the shredded celeriac and potato and mix well. Heat a tablespoon or so of canola oil in a large skillet (or wok if you don't have a large skillet) and add the shredded vegetable combination. Cook over medium-high heat, stirring frequently, until the vegetables are nearly tender. Stir in the cilantro, salt, and pepper, and continue to cook until the vegetables are completely tender. Remove from heat.
While the hash cooks, melt a little butter in another skillet and fry the eggs, a few at a time. Sunny side up makes the prettiest presentation for the dish, but cook them however you like best. Ideally the yolk should still be quite soft and oozy so that it will combine nicely with the hash once broken. Keep the cooked eggs warm on a covered plate while you finish frying the remainder.
Serve mounds of hash on each diner's plate, topped with a fried egg or two. Pass nuoc cham at the table and top the whole dish with a couple spoonfuls before digging int.