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Vietnamese-Inspired Omelette with Greens & Loads of Herbs
recipe
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Vancouver
Vietnamese-Inspired Omelette with Greens & Loads of Herbs
Jannell Lo
Jannell Lo
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$1.00
The flavors of Vietnamese bánh xèo (sizzling pancake), but in an omelette! It’s a great addition to your weekday rotation---perfect as a light breakfast, lunch, or dinner!
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You Need

2

  • Nuoc Cham & Omelette

    • 2 tbsp lime juice (about 1 lime)
    • 2 tbsp maple syrup
    • 1 tbsp fish sauce
    • ½ long red Thai chili, minced, or 1 tsp chili paste (such as sambal oelek)
  • 4 large eggs
  • 2 tsp fish sauce
  • 2 tbsp coconut milk
  • 1/4 tsp ground turmeric
  • neutral cooking oil, like canola or grapeseed
  • 1 small shallot or 1/2 large shallot, thinly sliced
  • 2 cloves garlic, minced

  • Garnishes

    • 2 handfuls mixed greens
    • a handful of bean sprouts (optional)
    • a few sprigs of any of the following – basil, mint, cilantro, dill, roughly chopped
    • gluten-free fried shallots
    • extra virgin olive oil, for drizzling

    • How To

    1. In a small bowl, mix together ingredients from lime juice to chilies.
    2. In a medium bowl, whisk together ingredients from eggs to turmeric until well combined.
    3. Preheat a small non-stick skillet on medium-low heat and add a tablespoon of cooking oil.
    4. Once the oil is shimmering, sauté shallots and garlic until soft and aromatic, about a minute or two. Remove half of the shallots and garlic from the pan.
    5. Increase the heat to medium. Add half of the egg mixture and let it set for a moment, then stir constantly with a rubber spatula (as you would cook scrambled eggs). Once eggs are just set, push the bottom edge of the mixture towards the middle of the pan. Tilt the pan at a 45-degree angle to the stove and continue rolling the egg towards the top of the pan to form an omelette. Transfer to a plate. Add remaining cooked shallots and garlic back to the pan and repeat with the remaining half of the egg mixture. Add a drizzle of oil, if needed.
    6. In a mixing bowl, combine mixed greens, bean sprouts, and herbs. Dress with a a few teaspoons of nuoc cham and drizzle with olive oil.
    7. Serve omelettes with salad and nuoc cham on the side. Garnish with fried shallots.