Give your dishes an intense umami flavor with egg yolks cured in fish sauce. The combination of Phans fish sauce, rice vinegar, garlic, and chili creates a savory taste with a subtle acidity and a little heat. Delicious as a finishing touch on steak tartare, grilled vegetables, or a bowl of warm rice.

Ingredients
4–5 fresh egg yolks
240 ml Phans fish sauce
120 ml rice vinegar
1 red chili pepper, sliced (optional)
2 cloves garlic, sliced

Mix the Phans fish sauce with the rice vinegar in a bowl. Add the sliced garlic and, if desired, the chili pepper.

Carefully separate the eggs, keeping the yolks intact. Place them in the mixture and ensure they are completely submerged. Cover the bowl and refrigerate for at least 12 hours.

Gently remove the egg yolks from the mixture and use them as a flavorful finishing touch on your favorite dishes.

Serving suggestion: delicious over steak tartare, grilled asparagus, or a bowl of warm rice for an extra savory umami boost.

Tip: use fresh eggs and work cleanly. Always keep the egg yolks in the refrigerator while curing.