Crispy Pork and Egg Omelette — Trung Chien Thit
Vietnamese homestyle omelette of beaten eggs studded with ground pork, scallion, shallot, and fish sauce, pan-fried until the edges crisp deep gold and the centre stays just-set, served over jasmine rice with a splash of Maggi seasoning.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot and slice scallion thin; slice chillies into rings. Whisk eggs with fish sauce, brown sugar, black pepper, and salt 30 seconds until pale and frothy. Stir in ground pork, scallion, and shallot until combined.
Boil
Rinse rice until water runs clear. Divide between two small pots (or cook in one pot in batches). Add 180ml cold water and a pinch of salt to each, bring to a boil over high heat 3 minutes, cover, and reduce to lowest heat 12 minutes until grains are fluffy and tender.
Fry
Heat 2 tbsp oil in a large heavy skillet over medium-high heat 90 seconds until shimmering. Pour half the egg mixture in and cook 3 minutes without moving until edges crisp deep golden and underside sets firm. Repeat with remaining 2 tbsp oil and egg mixture in the same skillet, or use a second skillet to cook both omelettes simultaneously.
Crisp
Slide first skillet off heat for 30 seconds, flip omelette in one motion, return to medium heat 2 minutes until pork cooks through and second side turns deep golden with crisp edges. Repeat with second omelette if cooking separately.
Plate
Mound rice on two plates, slide one omelette alongside each, splash Maggi seasoning over the top, scatter cilantro leaves and chilli rings, and serve immediately while the omelettes are just-set.
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