Trứng Chiên Recipe (Vietnamese Egg Omelet)
Try a new take on a classic breakfast with trứng chiên, which is light, fluffy, and full of flavor. With the help of various aromatics, your eggs will taste better than ever.
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Servings: 3 servings
Calories: 318kcal
Equipment
- Non-stick frying pan
- Kitchen turner
- Wooden Spoon
- Fork Optional
- Knife Optional
- Chopping Board Optional
Ingredients
For meatless omelet
- 4 eggs
- 0.35 ounces wood ear mushrooms
- 0.5 ounces glass noodles
- 0.8 ounces cilantro
- 0.8 ounces scallions
- 0.8 ounces shallots
For omelet with ground pork
- 4 eggs
- 3.5 ounces ground pork
- 0.35 ounces wood ear mushrooms
- 0.5 ounces glass noodles
- 0.35 ounces cilantro
- 0.35 ounces scallions
- 0.5 onion, diced
- 1 tablespoon of fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon pepper
Instructions
- Rinse the wood ear mushrooms. Cut the glass noodles into 2 to 3-inch strips. Then, soak them in clean water for 10 to 15 minutes to soften them. Once done, drain the noodles and let them dry.
- Next, mince the scallions and cilantro. Thinly slice the mushrooms and shallots.
- For Meatless Omelet:Crack 4 eggs into a bowl and add the scallions and cilantro. Season them with fish sauce, pepper, and brown sugar. Beat the eggs using a fork or spoon.
- Add the mushrooms and glass noodles to the egg mixture. Mix well.
- Heat olive oil in a pan. Once the oil is heated, add the shallots and fry them until fragrant. Pour in the eggs.
- Using a kitchen turner or spoon to spread the filling evenly on the surface. Gently lift and tilt the pan in a circular motion so that the eggs fill all the empty space.
- Fry the eggs for 3 to 5 minutes over medium-low heat until they firm up. Occasionally lift and tilt the pan as instructed above to keep the omelet from burning.
- Slightly tilt the pan and slide the kitchen turner under the eggs. Lift the pan upward and quickly flip the omelet over.
- Cook your omelet for 1 to 2 minutes, then remove it from the heat.
- For Omelet With Ground Pork:Similarly, crack 4 eggs and season them with minced scallions and cilantro. Beat the eggs well.
- Stir in the ground pork and season it with sugar, pepper, and fish sauce. Heat olive oil in a pan and add the onion and stir it until fragrant. Stir-fry the meat for 3 to 4 minutes.
- Add the pork to the eggs and mix well. Add the mushrooms and glass noodles. Give everything a good mix.
- First, fry them for about 4 to 6 minutes, then flip and cook for another 2 to 3 minutes.
- Transfer the omelet onto a plate and sprinkle some scallions, herbs, and pepper on top. Slice it up like you slice a pizza and enjoy it with hot steamed rice.
Video
Notes
- The cooking time is estimated based on 3 servings of omelets.
- The nutritional table is for the version with ground pork. If you cook your omelets without meat, the total calorie count is about 136 per serving.
- Covering the pan while frying the eggs can shorten the cooking time and avoid burning.
- Do not add raw ground pork to the eggs. Since eggs cook faster than meat, your omelet will be burnt by the time the pork is cooked. Plus, stir-frying the pork beforehand will enhance its flavor.
- As tempting as it is, you shouldn't use too much ground pork, as doing so might cause your omelet to be too thick and take longer to cook.
- Make sure that the eggs' surface has firmed up before flipping them over.
- Vietnamese egg omelet tastes delicious when added to salads or bò bía (spring rolls). You can also use it as a filling for bánh mì or sandwiches.
Nutrition
Calories: 318kcal | Carbohydrates: 16g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 460mg | Sodium: 667mg | Potassium: 444mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1483IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 3mg