Trúng Và Trúng (Scrambled Eggs)

Whisk 6 large eggs, pinch of kosher salt, and 2 tsp. fish sauce in a small bowl; strain through a fine-mesh sieve into another small bowl. (Straining is optional but highly recommended for restaurant-quality results.) Stir in 2 scallions, thinly sliced.

Heat 2 Tbsp. unsalted butter in a medium nonstick skillet over medium, swirling occasionally, until it foams, then browns (check color by dipping in a spoon and lifting it up), about 3 minutes. Pour into a small heatproof bowl and whisk in remaining 2 tsp. fish sauce. Set aside.

Wipe out skillet; heat remaining 2 Tbsp. unsalted butter in skillet over medium until melted. Add egg mixture and cook, stirring occasionally with a heatproof rubber spatula in broad sweeping motions, until fluffy and barely set (they should still look runny on top), about 3 minutes. Remove from heat.

Mound steamed white rice into a large bowl and top with scrambled eggs. Spoon reserved brown butter over, then top with finely chopped store-bought pickled jalapeños, finely chopped chives, and store-bought crispy shallots.