2 dozens quail eggs
1/4 medium red onion or 2 large shallots, sliced thinly
Half an English cucumber, peeled and sliced thinly (optional)
2 plum tomatoes, halved then cut into 1/4-inch slices (optional)
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon palm sugar
2-3 fresh bird’s eye chilies, finely chopped
About 1/2 cup packed cilantro leaves
Fry the quail eggs until the bottoms are crispy and the whites thoroughly cooked. If you want the yolks cooked, flip the eggs and continue to fry until the tops are just as crispy as the bottoms. Remove the eggs from the pan and place them on a paper towel-lined plate.
In the meantime, make the dressing by mixing together the lime juice, fish sauce, and chilies.
Arrange the fried eggs (and, if desired, tomato slices and the cucumber slices) on a serving plate. Strew the red onion slices all over the top.
Drizzle the dressing all over the eggs. Top with cilantro leaves and serve immediately.