Trứng Ngâm Tương Recipe: Mastering Vietnamese Soy-Marinated Eggs

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Written By Hot Thai Restaurant

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Imagine stepping into a world where the humble egg is transformed into a culinary delight. The Vietnamese “Trứng Ngâm Tương” recipe does just that, turning everyday eggs into a savory masterpiece soaked in a rich, aromatic soy-based marinade. This dish is a beloved staple in Vietnam, known not only for its simplicity but also for its ability to pack a punch of flavor.

Trứng Ngâm Tương, or soy sauce eggs, are a perfect example of how minimal ingredients can yield maximum taste. Whether you’re looking to spruce up your breakfast routine or add a new favorite to your meal prep arsenal, this recipe promises to deliver both comfort and a touch of exotic flair. Let’s dive into how you can bring this Vietnamese classic right into your kitchen, effortlessly blending tradition with your modern culinary style.

Ingredients

Gather just a few staple items to embark on creating Trứng Ngâm Tương, a dish where simplicity meets intense flavors.

Essential Items

  • 6 large eggs
  • 1 cup of soy sauce
  • 2 cups of water
  • 2 tablespoons of sugar
  • 4 cloves of garlic, peeled and lightly crushed
  • 1 small piece of ginger, about 1 inch, sliced
  • 1 cinnamon stick
  • 2 star anise
  • Chopped green onions
  • Sliced chili peppers
  • Toasted sesame seeds
  • Fresh cilantro leaves

Required Equipment

To successfully create Trứng Ngâm Tương, you will need specific kitchen tools that help in both preparation and cooking. Ensuring you have the right equipment ready beforehand will make the process smoother and more enjoyable.

Cooking Utensils:

  • Medium Saucepan: This will be used to boil the eggs and later to simmer the marinade. Choose one with a heavy bottom for even heat distribution.
  • Slotted Spoon: Essential for gently placing and removing eggs from the boiling water.
  • Mixing Bowl: Needed for cooling the eggs under cold water after boiling.
  • Measuring Cups and Spoons: Accurate measurements of liquid and dry ingredients ensure the right balance of flavors in your marinade.
  • Jar or Container with Lid: After mixing the marinade, you will need a jar or sealable container large enough to hold all the eggs and ensure they are completely submerged in the marinade.
  • Serving Dish: Choose a dish that complements the aesthetics of the eggs when garnished, enhancing the visual appeal of the dish.

Make sure each piece of equipment is clean and ready to use as you prepare to bring this delectable Vietnamese dish to your table.

Preparation Steps

Ready to transform ordinary eggs into a delightful Vietnamese dish? Follow these step-by-step instructions to master the art of Trứng Ngâm Tương.

Cleaning the Eggs

First, you’ll want to carefully clean the eggs. Since these eggs will be pickled, ensuring they are spotless is crucial. Start by placing your eggs in a bowl of warm water. Gently scrub each egg with a soft brush or your fingers to remove any dirt or impurities. Rinse them under cool running water and then pat dry with a clean towel. Make sure no moisture remains on the eggs to prevent any bacteria from interfering with the pickling process.

Preparing the Soy Mixture

It’s time to prepare the savory soy mixture that will infuse the eggs with rich flavors. In a medium saucepan, combine 1 cup of soy sauce, 2 cups of water, 3 tablespoons of sugar, and 4 slices of ginger. If you like a bit of spice, add a whole chili or two, depending on your preference. Bring the mixture to a boil over medium-high heat, then allow it to simmer for about 5 minutes to let the flavors meld together. Remove the saucepan from the heat and let the mixture cool to room temperature. This cooling step is vital as adding hot liquid over the eggs could cook them prematurely.

Cooking Process

In this section, you’ll learn how to cook and prepare the eggs for the savory marinade that makes Trứng Ngâm Tương so distinctive.

Boiling the Eggs

  1. Fill your saucepan with enough water to cover the eggs. Bring the water to a rolling boil over high heat.
  2. Carefully place your eggs in the boiling water using a slotted spoon to prevent them from cracking.
  3. Reduce the heat to medium-low and let the eggs simmer for about 9 to 12 minutes. This timing ensures that your eggs are hard-boiled but not overcooked, maintaining a firm yet creamy yolk.
  4. Once boiled, remove the eggs with the slotted spoon and immediately place them into a bowl of ice water. This stops the cooking process and makes the eggs easier to peel.
  5. Peel the eggs under cool running water to help remove the shell cleanly, ensuring the surface is smooth for even soaking in the marinade.
  1. Take your peeled, hard-boiled eggs and place them gently into your clean jar.
  2. Pour the cooled soy sauce mixture over the eggs, ensuring they are completely submerged. If necessary, add a bit more water to cover them fully.
  3. Seal the jar with its lid tightly. This process will contain the flavors within and ensure they infuse evenly into the eggs.
  4. Store the jar in the refrigerator for at least 24 hours, though you can extend this up to three days for stronger flavor depth.
  5. Periodically, gently shake the jar to redistribute the marinade and ensure all parts of the eggs are evenly exposed to the soy mixture.

Storage Tips

Choosing the Right Container

For storing your Trứng Ngâm Tương, opt for a glass jar with a tight-sealing lid. Glass is non-reactive, ensuring that the soy sauce mixture does not interact with the container, which could alter the flavor of your eggs. Ensure the jar is large enough to comfortably hold all the eggs without overcrowding, allowing the marinade to surround each egg completely.

Refrigeration

After sealing the eggs in the soy mixture, place the jar in the refrigerator. The cold environment is crucial for slowing down any bacterial growth and maintaining the safety and quality of the eggs. Store the jar in the coolest part of your refrigerator to ensure consistent temperature exposure.

Shelf Life

The eggs will continue to develop in flavor as they soak in the marinade. For optimal taste, consume the eggs within one to two weeks. As the days pass, periodically check the eggs for any signs of spoilage, such as a sour smell or mold. If any of these signs appear, discard the eggs immediately to avoid health risks.

Handling Tips After Storage

When ready to consume, remove only the number of eggs you plan to eat and return the rest to the refrigerator promptly. Always use a clean spoon or fork to take an egg out to prevent contamination of the remaining eggs. Let the eggs sit at room temperature for about 10 minutes before serving to enhance their flavor profile.

Serving Suggestions

Once your trứng ngâm tương has soaked for the required time, you’re almost ready to enjoy this unique Vietnamese delicacy. Here’s how to elevate your serving game and make the most out of your marinated eggs.

As Part of a Breakfast Platter

Start your day with a burst of flavor by incorporating these soy-infused eggs into your breakfast. Slice them in half and serve alongside warm toast, avocados, and a sprinkle of sesame seeds. This platter pairs wonderfully with a hot cup of Vietnamese coffee, balancing the rich, salty flavor of the eggs.

With Rice and Vegetables

For a satisfying lunch or dinner, serve these eggs with a side of steamed jasmine rice and stir-fried vegetables like bok choy, carrots, and bell peppers. The subtle sweetness of the vegetables complements the robust umami of the soy sauce marinade, creating a harmonious dish.

As a Topping on Noodle Dishes

Enhance your favorite noodle dish by topping it with sliced trứng ngâm tương. Whether it’s a bowl of phở, ramen, or soba, these marinated eggs will add a delightful depth of flavor. Their creamy yolks work wonderfully to enrich the broth, making each sip more flavorful.

In Banh Mi Sandwiches

Take your Banh Mi to the next level by adding sliced marinated eggs within the layers. Their savory taste pairs excellently with the crisp, fresh vegetables and cilantro commonly found in these sandwiches, while a dash of hot sauce adds a kick that ties everything together beautifully.

For optimal enjoyment, ensure the eggs are at room temperature before you serve them. This helps to release their flavor more effectively, providing you with a richer eating experience. Once served, enjoy the complex flavors and textures that trứng ngâm tương brings to your meal.

Conclusion

Now that you’ve got the scoop on making Trứng Ngâm Tương you’re all set to bring a touch of Vietnamese culinary magic into your kitchen. Remember it’s all about the simplicity of the ingredients and the patience in preparation that elevates this dish to its delightful taste. Whether you’re sprucing up your breakfast or adding a savory touch to your sandwiches the versatility of these soy-marinated eggs is sure to impress. So go ahead give it a try and savor the rich flavors that this traditional recipe has to offer.

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