How to make Vietnamese braised salmon with eggs, or Cá Hồi Kho Trứng! This is my spin on Thịt Kho Trứng, but replacing the pork with salmon. I was surprised by how good this turned out, but the salmon really soaks up all the flavors so well! Give it a try and let me know what you think. : )
📝 Ingredients
Servings: 2
⏱ Time: ~1 hour
For different servings, multiply ingredients accordingly.
🐟 Salmon Marinade
- ½–1 lb salmon fillet, cut into cubes
- 1–2 tbsp minced garlic
- 1–2 tbsp minced shallots
- ½ tbsp chicken bouillon powder
- 1.5 tbsp fish sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp honey
- ½ tbsp sugar
- Dash of MSG
- 1 tbsp soy sauce
🥥 Coconut Broth & Extras
- 1 cup coconut water (top off with water as needed)
- Fish sauce (to taste)
- Hard-boiled eggs
- Yellow onion, sliced
- Green onions and red chilis (optional, for garnish)
- Steamed rice (for serving)
👩🍳 Directions
- Marinate the salmon with all seasoning ingredients for at least 30 minutes.
- Air-fry the marinated salmon at 395°F for 12–14 minutes, flipping halfway through.
- In a pot, bring coconut water (topped with water as needed) to a boil. Add fish sauce to taste and sliced onions.
- Let the broth simmer. Add hard-boiled eggs and cook for about 2 minutes.
- Add the cooked salmon to the broth and simmer for another 2–3 minutes.
- Plate the salmon and pour the coconut mixture with eggs over it.
- Garnish with sliced red chilis and green onions. Serve hot with steamed rice.
Tamonde 