Vietnamese Egg Salad

Instructions

1. 1

   Hard-boil the eggs by placing them in a saucepan of boiling water, reducing the heat to a simmer and cooking for 12-15 minutes, or until the whites are set and the yolks are cooked to your desired doneness. Let the eggs cool.

   Tip: Use an ice bath to speed up the cooling process if needed

2. 2

   Peel the eggs and place them in a food processor or blender.

   Tip: Make sure to cool the eggs completely before peeling to prevent the processor from splattering

3. 3

   Add the mint leaves, cilantro leaves, red onion, lime juice, fish sauce, soy sauce, chili sauce, sesame oil, ginger paste, garlic, salt, and black pepper to the processor.

   Tip: Use the pulse function to chop the ingredients until they reach your desired texture

4. 4

   Add the rice vinegar and lemon juice to the processor.

   Tip: Adjust the seasoning to your taste

5. 5

   Process the mixture until it reaches your desired consistency.

   Tip: Be careful not to over-process, as this can make the salad too smooth

6. 6

   Taste and adjust the seasoning as needed.

   Tip: Add more lime juice, fish sauce, or chili sauce to taste

7. 7

   Transfer the salad to a serving bowl and garnish with additional mint leaves if desired.

   Tip: Serve immediately and enjoy