Vietnamese Cabbage and Eggs

Vietnamese Cabbage and Eggs

Andrew Pham
Cuisine Vietnamese


  • ½ small head of cabbage cored and sliced into shreds between 1/8 and 1/4 inch wide
  • 1 medium carrot peeled and cut into mini batons the size of matchsticks
  • 3 tablespoons oil

Egg mix, beat well in a bowl

  • 2 large eggs
  • 2 tablespoons fish sauce


  • Heat oil in large pan or wok, coating entire cooking surface with oil.
  • Add cabbage and stir fry 5 minutes on medium heat, turning slowly and steadily to keep cabbage from burning
  • Add carrot and continue stir fry for 4 minutes.
  • Add egg mix and stir evenly into cabbage and carrot.
  • Cook until done. Test by tasting cabbage which should be soft with the main stems still having a slight crunch. Adjust with fish sauce for desired saltiness.


This is not only the simplest dish in the book, but also one of the most subtly flavored dishes. The cabbage provides the sense of freshness and sweetness. The carrot gives the earthy counterpoint and color. The eggs bring creaminess and protein. The fish sauce simply transform all the other ingredients. I’d be very hard-pressed to think of another 4-humble-ingredients dish that has this much flavor and nutrition.
My mother often had to feed a family of eight on a few dollars a meal. This was her answer: a whole head of cabbage, a few eggs, and a carrot. Sometimes, I get choked up making this dish and remembering how hard she worked to feed so many of us on so little. I’ll be cooking and eating this dish the rest of my days.