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Stack of Vietnamese egg omelette sliced into triangles.

Vietnamese Egg Omelette

Emily
Tired of having the same omelette all the time? Why not shake things up and make this unique and delicious Vietnamese egg omelette.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
ESTIMATED COST : $2.85, or $1.43 a serve
Course Main Course
Cuisine Vietnamese
Servings 2 serves
Calories 328 kcal

Ingredients
  

  • 20 grams (0.71 ounces) rice vermicelli or glass (cellophane) noodles
  • 4 eggs (I used large eggs, about 60 grams, 2.11 ounces an egg)
  • 1 teaspoon fish sauce
  • ¼ teaspoon salt
  • 45 grams (1.59 ounces, ½ cup) green (spring) onions finely chopped
  • 2 tablespoons vegetable oil
  • 40 grams (1.41 ounces, ¼ cup) shallot (or small red onion) diced
  • ½ teaspoon minced garlic

Instructions
 

  • Place glass noodles in a bowl and cover with boiling water. Allow the noodles to soak for 1 to 2 minutes or until soft. Drain the noodles and cut into small pieces. Set aside.
  • In a medium size bowl, beat and combine the eggs, the fish sauce, and salt.
  • Add the green onions and cut glass noodles to the eggs and fish sauce. Mix until combined.
  • Heat 2 tablespoons of vegetable oil in a frying pan over medium high. Add the diced shallot and sauté for 2 to 3 minutes.
  • Add the minced garlic and cook for 1 to 2 minutes.
  • Add the egg mixture to the pan and gently mix through the onions and garlic. Shake the pan carefully so that the egg goes to the edges of the pan.
  • Reduce the heat to medium low and cover for 3 to 4 minutes. Remove cover, flip omelette and cook uncovered for a further 1 to 2 minutes or until golden brown.

Notes

  • Beat your egg mixture well. There should be no transparent or white flecks in the mixture. Once properly beaten, the eggs should be a pale yellow color and have a frothy texture.
  • Use a non-stick frying pan to make it easier to flip your omelette.
  • If you find your eggs are not spreading out in the pan when you add them, gently rotate your frying pan to move the egg mixture around the pan. This will allow the eggs to fill the empty spaces in the pan.
  • I used a 15 cm (5.91 inches) frying pan.
  • It can be tricky to flip the Vietnamese egg omelette. Use a spatula or two flat turners to flip your omelette. If you are still having trouble, carefully cut the omelette into quarters in the pan. Then use a spatula or flat turner and flip each piece individually.

Nutrition

Serving: 1 serveCalories: 328kcalCarbohydrates: 14gProtein: 20gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 372mgSodium: 555mgPotassium: 270mgFiber: 1gSugar: 2g
Nutrition Disclosure
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