Vietnamese Omelet
Makes: 4 servings
Time: 25 minutes
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Perfect with quick-cooking vegetables like bean sprouts and bok choy. Fried or smoked tofu is another fine addition. Serve with Basil Dipping Sauce (page 654) or Peanut Sauce, Four Ways (page 657).
- 6 eggs
- 1 tablespoon Fishless Fish Sauce (page 656) or soy sauce, plus more for passing
- Salt and pepper
- 2 tablespoons good-quality vegetable oil
- 1 clove garlic, minced
- 1 shallot, minced
- 2 scallions, trimmed with only a little of the green part remaining, chopped
- 2 cups mixed julienned vegetables (like carrots, bean sprouts, mushrooms, or bok choy)
- 1 fresh chile (like Thai or Serrano), seeded, if you like, and minced
- Chopped fresh cilantro for garnish
- Lightly beat the eggs with the sauce and some salt and pepper in a medium bowl.
- Put the oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. When it’s hot, add the garlic, shallot, and scallions and cook until fragrant, about a minute. Add the vegetables and chile and cook until they just start to soften, 2 or 3 minutes. Pour in the eggs and swirl the pan to evenly distribute.
- Cook until the eggs begin to set around the edge, a minute or 2. Cover, turn the heat down to medium-low, and cook until the eggs are just firm, 5 to 7 minutes. (Or, you can put it under the broiler to cook the top.)
- Slide the omelet out onto a cutting board and let it cool a bit before cutting into wedges. Garnish with cilantro and serve, passing more Fishless Fish Sauce or soy sauce at the table.