Hanoi-style eggs

Step 1

For the dukkah, combine everything in a small container and set aside.

Step 2

Heat 2 tbs oil in a frypan over medium heat. Add eschalot and cook 2-3 mintues until softened. Add garlic, ginger, chilli and lemongrass. Cook 1 minute until fragrant. Add tomatoes and canned tomatoes, and bring to a boil. Add fish sauce. Simmer 15 minutes until thickened.

Step 3

Heat 2cm oil in a saucepan over mediumhigh heat. Dust tofu in rice flour, then shallow fry in batches until golden and crisp. Drain on paper towel and season.

Step 4

In a frypan, heat remaining 2 tbs oil over medium heat and fry eggs 2 minutes or until cooked to your liking.

Step 5

Divide tomato mixture and snake beans among plates. Top with egg, tofu, dukkah and mint. Serve with crusty bread.