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 chilli 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 rice between two small pots (100g each) with 180ml cold water and a pinch of salt per pot, bring to a boil over high heat 3 minutes, cover, and reduce to lowest heat 12 minutes until grains are fluffy and tender. Alternatively, cook all rice in one pot with proportional water.
Fry
Heat 2 tbsp oil in a 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 remaining egg mixture in a second skillet, or cook the second omelette sequentially in the same skillet after plating the first.
Crisp
Slide 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 for second omelette if cooking sequentially.
Plate
Mound rice on each plate, slide omelette alongside, splash 1 tsp Maggi seasoning over each omelette, scatter cilantro leaves and chilli rings, and serve immediately while the omelette is just-set.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.