PREPARATION
- Add spring onion, garlic and 2 tbs of water in a small pot. Cook till dry and onion has soften.
- Add vinegar, soy sauce, ginger and 1/3 cup of water. Bring to a boil and simmer for a few minutes before adding honey. Turn off the heat and stir in fish sauce. Set aside to cool.
- Boil the eggs in water for 6.5 minutes. Remove and place in cold water before peeling.
- In a large bowl, add all the remaining ingredients and toss together with 2 tsp of the dressing made earlier.
- Transfer to a serving plate. Top with halved eggs and more dressing as desired. Serve on its own or with rice/quinoa.