Boiled cabbage with egg

This is a very interesting idea and I might work with it some more, adding much more ginger and much more egg. But as it was, nobody here liked it at all - a strong taste of fish sauce with nothing strong enough to balance it.

Also, I disliked that he talks in the recipe about using high quality fish sauce, while nowhere in the book he says anything about how to tell if your fish sauce is high or low quality, not even an "I use this brand and it works for me".