Fish sauce marinated eggs are my Vietnamese take on traditional Korean mayak gyeran. These Vietnamese marinated eggs have a jammy center, just like the classic, but they're submerged in a chili garlic fish sauce!
These Vietnamese fish sauce marinated eggs were inspired by my Korean marinated eggs recipe and if you can't tell by now, I love putting fish sauce in everything, so naturally I had to make a Vietnamese version of the famous jammy Korean marinated eggs.
What are Korean marinated eggs?
Mayak gyeran, which translates to Korean drug eggs, are eggs with a jammy center, marinated in a soy-based sauce. The sauce often includes fresh herbs and aromatics. These Vietnamese marinated eggs are similar but are soy free with a fish sauce base. In addition to the fish sauce, you'll find herbs that are commonly found in Vietnamese food, such as scallions, cilantro, garlic, and Thai chili.
Why you'll love Vietnamese marinated eggs
- Meal preppable.
- High in protein.
- Packed with flavor!
- Comes together in 10 minutes.
Jump to:
Ingredients
- Fish sauce: The salty, umami base of the sauce!
- Sugar: To balance out the saltiness of the fish sauce.
- Water: To dilute the sugar and fish sauce and create enough base for the eggs to submerg in.
- Cilantro: Herby flavor you'd typically find in Vietnamese recipes.
- Garlic: Fresh garlic is best here!
- Thai chili: Adds a little heat. Remove the seeds for less spice.
- Rice vinegar: To add acidity to the sauce base, to almost mimic nuoc cham.
- Scallion: For a slight oniony kick that isn't overpowering.
See recipe card for quantities.
How to make Vietnamese Marinated Eggs
- Fill a medium-sized pot with water and bring it to a boil over medium-low heat.
- Using a slotted spoon, gently lower the eggs into the water. Once the last egg has been lowered into the pot of water, set a timer for 7 minutes.
- While the eggs are cooking, prepare your sauce base. To a large bowl or container, add in fish sauce, water, rice vinegar, and sugar. Mix until the sugar dissolves. Stir in minced garlic, cilantro, Thai chili, and scallions. Adjust the seasoning as desired and set aside.
- Prepare an ice bath: To a large bowl, add cold water and ice.
- Once the 7 minute timer is up, place the eggs immediately into the ice bath to stop it from cooking. Allow the eggs to sit in the ice bath for 2-3 minutes before peeling.
- Optional: Take a toothpick and gently prick tiny holes around the peeled eggs to help the marinade penetrate the eggs.
- Carefully add the jammy eggs to the sauce. Allow to marinate for 4-6 hours before enjoying. Marinated eggs will be tastiest if marinated overnight. Enjoy it over your favorite rice, topping it off with more marinade or enjoy it as is. Store in an airtight container and consume within 3 days.
How to store Vietnamese marinated eggs
Store the Vietnamese marinated eggs in an airtight container for up to 3 days.
Note: The base is meant to be on the salty side so it will marinate better and quicker. When serving, dilute it with more water or add more sugar to taste. Also note, the longer the eggs marinate, the saltier and less jammy they may become.
Other recipes to try:
Vietnamese Mayak Eggs (Vietnamese Marinated Eggs)
Ingredients
- 6 large eggs
- 1 cup water
- ½ cup fish sauce
- 4-6 cloves of garlic minced
- 1 scallion minced
- 1 small bunch of cilantro minced
- ¼ cup rice vinegar
- ½ cup sugar
- 1 Thai chili minced
Instructions
- Fill a medium-sized pot with water and bring it to a boil over medium-low heat.
- Using a slotted spoon, gently lower the eggs into the water. Once the last egg has been lowered into the pot of water, set a timer for 7 minutes.
- While the eggs are cooking, prepare your sauce base. To a large bowl or container, add in fish sauce, water, rice vinegar, and sugar. Mix until the sugar dissolves. Stir in minced garlic, cilantro, Thai chili, and scallions. Adjust the seasoning as desired and set aside.
- Prepare an ice bath: To a large bowl, add cold water and ice.
- Once the 7 minute timer is up, place the eggs immediately into the ice bath to stop it from cooking. Allow the eggs to sit in the ice bath for 2-3 minutes before peeling.
- Optional: Take a toothpick and gently prick tiny holes around the peeled eggs to help the marinade penetrate the eggs.
- Carefully add the jammy eggs to the sauce. Allow to marinate for 4-6 hours before enjoying. Marinated eggs will be tastiest if marinated overnight. Enjoy it over your favorite rice, topping it off with more marinade or enjoy it as is. Store in an airtight container and consume within 3 days.
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