Yam khai dao (crispy fried egg salad)


Andy Ricker’s dish is extraordinarily tasty. I could not stop eating it. The eggs are cooked until they are puffed and crispy, the yolk still soft, and then they’re cut and mixed with vegetables. Instead of using palm sugar, I made a simple syrup of 1/4 cup water and 1/4 cup sugar and then used the amount called for in the recipe.

Prep time: 20 minutes
Ready in: 30 minutes
Serves: 2


1 cup vegetable oil

4 eggs

1 tablespoon fish sauce

5 teaspoons lime juice

5 teaspoons palm sugar syrup (equal parts palm sugar and water, dissolved)

1/2 teaspoon sliced Thai chili

1 teaspoon thinly sliced garlic

1/2 cup julienned celery

1/2 cup julienned onions

1/2 cup julienned carrot

1 cup chopped romaine lettuce

1/4 cup cilantro sprigs



Heat oil in a 10-inch skillet until very hot. Have a plate close by to transfer cooked eggs onto. Working quickly, crack eggs, one at a time, into hot oil. Fry, ladling hot oil over the eggs until edges are crispy and the yolk cooked, about 30 seconds. Remove to a plate and repeat.

Heat fish sauce with lime juice, sugar syrup, chili and garlic in a skillet until just warm. Add all vegetables and eggs cut in quarters.

Scatter cilantro over top. Spoon on platter and serve.