Cai bac thao xao trung thit: stir fried napa cabbage with eggs and lardons
A rich dish.
(aka cải bắc thảo xào trứng thịt)
This is a dish inspired by one of Andrew X Pham’s recipes for cabbage and eggs: I thought the final result lacked a bit of protein so I added a few marks of indulgence…
- ½ head Napa cabbage or ½ head white cabbage
- 3 eggs
- 3 tablespoons fish sauce, or to taste
- 2 medium carrots
- 75g smoked lardons (or 150g if you're a tried and tested carnivore)
- Peel the carrots, sliced into matchstick-sized bits.
- Slice the Napa cabbage into thin slices. If using a white cabbage, blanch it first by putting it in a bit of boiling water for 10 minutes and then slicing it, this helps make it easier to digest.
- Beat the eggs with the fish sauce.
- In a frying pan, fry the lardons, until the lardons are cooked. Take from the heat, and put aside.
- In a wok on medium heat, stir-fry the cabbage for 5 minutes. Add the carrots, stir-fry for 4 minutes. Then add the beaten eggs, and stir until the eggs are cooked.
- Fold the lardons into the mixture. Taste: it should be fairly salty (remember it'll be served with rice, which is tasteless on its own). If not salty enough, add fish sauce to taste.
- Serve with rice.