Vietnamese Omelette
Vietnamese Omelette is a quick and easy meal for lunch or dinner. Using pork, wood ear mushrooms, and fish sauce, the end floor is meaty and the dish a perfect representation of Vietnamese cuisine.
Equipment
- 1 Frying Pan
- 2 Mixing bowls
Ingredients
- 5 eggs
- 150 grams ground pork mince
- 1 glass noodles (mien noodles)
- 5 large dried wood ear mushrooms
- 1 shallot
- 2 cloves garlic
- 3 stems spring onions
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- 1 tsp salt to taste
- 1 tsp pepper to taste
Instructions
- Soak the mien noodles in hot water for 15 minutes
- Soak dried wood ear mushrooms in hot water for 15 minutes
- Add uncooked eggs, fish sauce, salt and pepper to a bowl
- whisk the egg mixture
- finely chop shallot, garlic, and spring onions
- after mushrooms and noodles have soaked for 15 minutes, finely slice the mushrooms and cut the noodles with scissors into 2 inch pieces
- Add noodles, mushrooms, the white part, and half the green part of the spring onions to the egg mixture and mix well.
- Add oil and chopped shallot to a frying pan and fry for one minute on a medium heat
- Add garlic and fry for a further minute then add ground pork mince
- Once ground pork mince has just cooked through, add the egg mixture and ensure ingredients are easily spread
- Cook until 2/3rds of the way through then flip. To flip, slide omelet onto a plate, turn the pan upside down, and turn the plate and pan over at the same time. Continue cooking the omelette for a few minutes until cooked the whole way through
- Sprinkle some green parts of the spring onions over the dish, and serve with rice and a salad
Nutrition
Serving: 1gCalories: 169kcalCarbohydrates: 3gProtein: 9gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 154mgSodium: 926mgPotassium: 176mgFiber: 0.3gSugar: 1gVitamin A: 208IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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