Cabbage and Egg Stir-Fry

I must have checked out Andrea Nguyen’s Into the Vietnamese Kitchen from the library half a dozen times in the last couple of years! I still have the library copy checked out from when her book was chosen for our first cookbook book club meeting.

I saw this easy recipe and had to try it out as part of my Vietnamese cooking New Year’s resolutions. (For the last three years, I’ve resolved to learn ten Vietnamese recipes per year.) I had all the ingredients on hand except for the cabbage. In fact, I’ve never cooked with cabbage before! I was shocked how amazingly inexpensive cabbage is; I bought a head for a mere 44 cents. It also gave me something new to put on Bob’s head.

The recipe was a pretty easy baseline. Cut cabbage into ribbons, stir fry them until tender, adding tablespoons of water as needed to keep the cabbage from burning. When they’re about done, add your egg. Per the recipe she said one egg for half a head cabbage. I made mine extra eggy! Add a splash of fish sauce and continue stir frying. Before the egg is firmly set, plate and garnish with a generous amount of black pepper. Dig in immediately!

And there you have it, an easy and inexpensive Vietnamese side or snack. I served this as a side with a salmon dish and Alan enjoyed it. This is a good thing as I plan to make it as a side for tomorrow’s dinner too!

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