Bring 2 cups (500ml) of water to a rolling boil, add the eggs and boil for 5 minutes (since free-range eggs are smaller and I like them soft-boiled). If you prefer them fully cooked, boil for 7-10 minutes. For regular eggs, boil for 6 minutes and 30 seconds for soft-boiled (according to Ms. Bo's recipe)! Remove and immediately place in a bowl of ice water for 1 minute, peel, place in a bowl, and add fish sauce with sliced chili! Mash the eggs when ready to eat!

Keep the pot of boiling water, add 1 tablespoon of salt and the tomato, boil for 1 minute, add the cabbage, cover, and boil for 3 minutes (adjust the time based on the cabbage and your preference for tenderness or crispness), remove and drain, then place on a plate.

Pour all the boiling water into a bowl, mash the tomato with a spoon, add 1/4 lime and 1 teaspoon of seasoning powder, stir until dissolved, adjust to taste, and sprinkle a little pepper for aroma! Enjoy!