i wanted eggs with the flavours of banh xeo (a vietnamese rice flour crepe), so I came up with this vietnamese style omelette. it’s a great addition to your weekday lineup, perfect for breakfast, lunch or dinner!
Serves 2
Ingredients
4 eggs
2 tsps. fish sauce
2 tbsps. coconut milk
1/4 tsp. turmeric powder
a couple sprigs of cilantro, chopped
a couple fronds of dill, chopped
neutral cooking oil, like canola or grapeseed
1 small shallot or 1/2 large shallot, thinly sliced
2 cloves garlic, minced
2 handfuls mixed greens
a handful of bean sprouts
a handful of any of the following - basil, mint, cilantro, dill, roughly chopped
olive oil
sambal oelek, on the side
fried shallots or garlic, as garnish
Instructions
Make nuoc cham.
In a small mixing bowl, whisk together ingredients from eggs to dill until well combined.
Preheat a small non-stick skillet on medium heat and add a tablespoon or 2 of cooking oil.
Once shimmering, sauté shallots and garlic until soft and aromatic, about a minute. Remove half of the shallots and garlic from the pan.
Add 1/2 of the egg mixture and let set for a moment before stirring with a rubber spatula (as you would cook scrambled eggs). Once eggs are just set, push bottom edge of mixture towards the middle. Tilt the pan at a 45-degree angle to the stove and continue rolling the omelette towards the top of the pan. Cook until desired doneness and transfer to a plate. Add remaining cooked shallots and garlic back to the pan and repeat with the remaining 1/2 of the egg mixture.
In a medium-sized mixing bowl, combine mixed greens, bean sprouts and chopped herbs. Dress with a drizzle of nuoc cham and olive oil.
Serve omelettes with salad, sambal oelek and nuoc cham on the side. Garnish with fried garlic and shallots.