Easy Vietnamese Egg Omelette (Trung Chien)
Easy to make Vietnamese Egg Omelette whipped up in under 20 minutes. Made with simple ingredients and simple to customize to your preference. This flavorful fluffy and airy omelette can be enjoyed for breakfast, lunch or dinner. Serve this with a bowl of rice on a busy weekday night or pair this with other Vietnamese dishes for a family gathering.
Ingredients
- 1 eggs
- ¼ lbs ground pork
- 1-2 cloves garlic finely minced
- 1 small shallot finely minced
- 1 tsp dried woodier mushrooms rehydrated and finely chopped
- 1-2 tsp fish sauce
- ¼ tsp salt
- 1-2 stalks green onions finely chopped
- 1 tbsp neutral oil
Instructions
- Combined the ground pork, garlic, shallot, fish sauce and salt until well mixed.
- Add the eggs and beat until well combined.
- Add the finely chopped green onions and finely chopped woodear mushrooms. Set aside and mix well together.
- Take a medium pan with a lid and heat the neutral oil it on high heat. Add the egg mixture and use a spatula to spread it out evenly in the pan. Place the lid over the pan and turn the heat down to medium-low and cook for 7 - 10 minutes or until you see some bubbles forming. The edges will be crispy and the bottom will be slightly brown.
- Remove the lid and use two spatulas to flip the omelette over and cook for 5 - 7 minutes or until the omelette is full cooked.
- Once ready plate and top with some more green onions. Serve hot with a bowl of hot jasmine rice.
Notes
Use fresh and high quality eggs. Using fresh and high quality eggs gives the omelette the bright yellow color. The taste of it also makes a difference when you use high versus low quality eggs.
Use a good quality non-stick pan. To make the omelette presentable using a good quality non-stick pan.
Beat the eggs well. I use my mom’s way and whip the eggs with a pair of chop sticks to get it really well incorporated.
Tried this recipe?Let us know how it was!