Trung chien sot ca chua is a familiar home cooked plate that takes twenty minutes. Light, fluffy pieces of fried egg sit in a gently tart tomato sauce, and it disappears fast with hot rice. The hardest part is keeping the egg tender, since a pan left too long turns it rubbery.
Beating the eggs until they foam lightly is what makes the fried pieces fluffy. The tomato needs a minute under a lid to soften and release its juice, which is what pulls the sauce together.
This batch weighs about 422g, at roughly 219 calories per 100g.
Method
Crack 2 chicken eggs into a bowl and beat them until smooth and lightly foaming.
Trim and rinse the spring onion, split the white end finely and cut the green part into short lengths. Rinse the tomatoes and cut them into wedges.
Heat a nonstick pan with part of the 80ml cooking oil. Once the oil is hot, pour in the egg and tilt the pan so it spreads evenly. When the surface sets, cut it into bite sized pieces, fry both sides golden, then lift them onto a plate.
Using the same pan, add more oil, fry the spring onion whites until fragrant, then add the tomato with 1 teaspoon fish sauce. Cover for about 1 minute so the tomato softens.
Take off the lid, return the fried egg and turn it gently. Season with 1/2 teaspoon kOBE Monk Fruit Blend, 1.5 teaspoons seasoning powder and 1/2 teaspoon ground pepper, and mix so everything takes on the flavor.
Scatter over the spring onion, turn off the heat and serve hot with rice.
Tips
Beating the eggs until they foam lightly is what makes the fried pieces fluffy and tender.
kOBE Monk Fruit Blend balances the tartness of the tomato and rounds the sauce out.
kOBE Monk Fruit Blend dissolves slowly, so add it while the sauce is hot and give it another turn.
Ripe, soft tomatoes thicken the sauce on their own, while firm ones leave it thin and flat.
The pan has to be properly hot before the egg goes in, since a cool pan lets the egg soak up oil and go heavy.
The egg goes back into the sauce at the very end and is turned gently, since rough stirring breaks it up.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.