- 1 cup vegetable oil
- 4 eggs
- 1 tablespoon fish sauce
- 5 teaspoons lime juice
- 5 teaspoons palm sugar syrup (equal parts palm sugar and water, dissolved)
- 1/2 teaspoon sliced Thai chili
- 1 teaspoon thinly sliced garlic
- 1/2 cup julienned celery
- 1/2 cup julienned onions
- 1/2 cup julienned carrot
- 1 cup chopped romaine lettuce
- 1/4 cup cilantro sprigs
Heat oil in a 10-inch skillet until very hot. Have a plate close by to transfer cooked eggs onto. Working quickly, crack eggs, one at a time, into hot oil. Fry, ladling hot oil over the eggs until edges are crispy and the yolk cooked, about 30 seconds. Remove to a plate and repeat.
Heat fish sauce with lime juice, sugar syrup, chili and garlic in a skillet until just warm. Add all vegetables and eggs cut in quarters.
Scatter cilantro over top. Spoon on platter and serve.