Vietnamese Ground Pork Omelette (Chả Trứng Chiên)
This is what I make when I want to do minimal cooking. Eggs and rice are delicious, but with a little bit of ground pork and seasonings, this dish is taken to the next level.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large eggs
- ½ lb ground pork
- 5-6 stalks scallion/green onion
- 3 cloves garlic, minced
- 1 small shallot, minced
- 2 tbsp fish sauce
- salt and pepper to taste
- 2 tbsp neutral cooking oil, like canola/vegetable/avocado
Instructions
- 1
Mix ground pork, fish sauce, garlic, shallot, salt and pepper in a large bowl
- 2
Add six eggs to pork and beat to combine
- 3
Add chopped scallion and mix well
- 4
Heat oil in a large pan, anywhere between 10-12 inches (the smaller the pan, the thicker the omelette) on high eat. Add all of the egg mixture and let sit until the edges get bubbly and the bottom has browned, but the top of the omelette is still quite loose and liquidy, about 4-5 minutes.
- 5
Cut your omelette into fourths and flip each quarter over, letting the loose uncooked eggs bind the fourths back together. Alternatively, you can flip the entire omelette in one piece, if you're confident! Let sit until both sides are cooked and browned, about 4-5 minutes.
- 6
Cut into 6-8 slices and serve with hot rice