Thai · Brunch
Crispy Acacia Leaf Omelette
Cha Om Khai Tod
A Northern Thai cha om omelette of beaten eggs whisked with bitter cha om acacia leaves and fish sauce, fried in a wok until the edges crackle golden-brown and the centre stays puffy, plated over jasmine rice with a tangy chilli-tamarind dipping sauce.
$$
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
8gSugar
3gFiber
780mgSodium
210mgChol
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Instructions
1
Prep
Pluck cha om leaves from stems. Slice red chillies diagonally and shallots thinly. Whisk eggs vigorously 30 seconds with fish sauce and white pepper until frothy. Whisk tamarind, palm sugar, sliced shallots, chillies and 2 tbsp water 30 seconds into a glossy dipping sauce.
2
Fry
Heat 1/2 cup oil in a wok over high heat 60 seconds until smoking. Divide cha om between 2 portions and fold into separate portions of egg, pour from a height so each omelette puffs. Fry each undisturbed 90 seconds until edges crackle golden-brown. Cook omelettes one at a time or use two woks/large pans simultaneously for efficiency.
3
Crisp and plate
Flip each omelette with spatula over high heat, fry 60 seconds until second side is golden and centre stays puffy. Drain on kitchen paper, fold each over 150g jasmine rice, serve with chilli-tamarind dipping sauce alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 120g (4.2 oz) cha om acacia leaves
- 20ml (1 tbsp + 1 tsp) fish sauce
- 1 tsp ground white pepper
- 40ml (2 tbsp + 2 tsp) tamarind paste
- 20g (1 tbsp + 1 tsp) palm sugar
- 2 small shallots
- 2 long red Thai chillies
- 120ml (1/2 cup) neutral oil
- 300g (10.6 oz) cooked jasmine rice
- 40g (small handful) coriander leaves