Vietnamese Omelette - Trứng chiên

By Helen Le Published: August 4, 2014

  • Prep: 10 mins
  • Cook: 5 mins
  • Ready In: 15 mins

  • Yield: 2 Servings

  • Crack four eggs in a bowl and beat well until fluffy. Season with 2-3 tsp fish sauce, 1/4 tsp sugar, chicken stock and pepper. Mix well.
  • In a pan, add 1 tbsp vegetable oil and fry some shredded spring onion (white part only) until quite golden. Then add the diced tomatoes and stir-fry for 1 minute.
  • Pour in the egg mixture. Top with some chopped spring onion. Turn down the heat to medium low to cook the omelette slowly. Make some holes so that the liquid run through them to cook the egg faster.
  • When there is no egg liquid on the surface of the omelette, it's done. Transfer to a serving plate and sprinkle some more pepper on top. Serve as a side dish with rice or baguette.