Vietnamese · Lunch
Duck Egg and Herb Salad
A Vietnamese herb salad built on jammy duck eggs, tossed with shredded cabbage, carrot, cucumber and fresh mint, cilantro and Thai basil. Dressed in a nuoc cham of fish sauce, lime juice and chili, finished with crushed peanuts and fried shallots for crunch and bright, sour-salty-hot balance.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
398Calories
19.2gProtein
25.8gFat
21.5gCarbs
11.2gSugar
5.1gFiber
1768mgSodium
744mgChol
6.9gSat Fat
802mgPotassium
118mgCalcium
3.4mgIron
1.8mcgVitamin B12
35mgVitamin C
gluten-free
low-carb
low-calorie
high-fiber
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Slice the cucumber, julienne the carrot, shred the cabbage, pick the mint, cilantro and Thai basil leaves, and mince the garlic and chili.
2
Boil
Lower the duck eggs into boiling water over high heat and cook 6–7 minutes until the yolk is just set with a slightly jammy centre.
3
Whisk
Combine fish sauce, lime juice, sugar, minced garlic, chili and oil in a small bowl until the sugar dissolves and the dressing is glossy.
4
Plate
Peel and halve the cooled eggs, toss the cabbage, carrot, cucumber and herbs with dressing, pile onto a plate, arrange eggs on top, drizzle with remaining dressing, scatter peanuts and fried shallots.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 duck eggs (about 210g)
- 180g180g green cabbage
- 60g60g carrot
- 120g120g cucumber
- 20g20g mint
- 20g20g cilantro
- 10g10g Thai basil
- 2 tbsp2 tbsp fish sauce
- 30ml30ml lime juice
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 11 fresh chili
- 20g20g roasted peanuts
- 14g14g fried shallots
- 1 tsp1 tsp vegetable-oil
