- Dish type
The humble scrambled egg gets an Asian-style makeover that will knock your socks off. Vietnamese scrambled eggs with fish sauce is a true taste revelation.
5 people made this
- oil for frying
- 2 spring onions, cut into rings
- 1 shallot, chopped (optional)
- 1cm piece fresh root ginger, chopped
- 6 cherry tomatoes, deseeded and quartered
- 4 large eggs
- 2 teaspoons fish sauce
- black pepper
MethodPrep:5min ›Cook:5min ›Ready in:10min
- In a lightly oiled frying pan over medium heat, gently fry your spring onion, shallot and ginger until softened, but not crispy or blackened. Add the tomatoes and cook for a further minute.
- Whisk the eggs and fish sauce in a bowl and add to the pan. On a very low heat, move the mixture around gently until the egg has a creamy consistency. Season with pepper and enjoy!
See it on my blog
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Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in overall meals. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include shrimp paste, fish sauce, bean sauce, rice, fresh herbs, fruit and vegetables. French cuisine has also had a major influence due to the French colonization of Vietnam. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves.  Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. A leading soy sauce manufacturer's research confirms that fish sauce (nước mắm) is the predominant table sauce in Vietnamese homes where it captures over 70% of the market while the market share for soy sauce is under 20%.  It is also low in sugar and is almost always naturally gluten-free, as many of the dishes are made with rice noodles, rice papers and rice flour instead of wheat. 
Khổ Qua Xào Trứng | Sautéed Bitter Melon & Scrambled Eggs
Bitter melon drew the short end of the stick when it came to looks in the gourd family. Visually, this veggie doesn’t have much appetite appeal. Wart-like bumps cover the oblong veggie’s outer green surface, which doesn’t look like much of a delight for the taste buds. If its jarring physique doesn’t deter the curious eater, bitter melon’s taste most certainly will turn them away. The veggie’s rough exterior is on par with its intensely pungent bitterness, which some may find difficult to swallow.
So why, you ask, would anyone want to eat such a gnarly looking and tasting vegetable as bitter melon? To be honest, I don’t have a compelling enough reason to give you to tempt you to try it. Looks and taste aside, it doesn’t even have any psychedelic nor aphrodisiac aftereffects. In a futile effort to coax me to eat it, my mom would tell me how good it was for me. Eventually, I grew to appreciate the veggie’s bitterness and have come to even really like it, even with its ugly warts and all.
In spite of all of its unsavory qualities, I invite you to broaden your palate’s repertoire and give it a try. My mom might have been on to something when she said that bitter melon is good for me. Scientific research has shown that bitter melon does indeed have healing powers. Its packed with vitamins and has demonstrated antidiabetic activity by reducing blood glucose as well as insulin levels. Other reported benefits include anti-inflammation, enhancing anticancer effects of chemotherapeutic agents, and curbing body fat, among many others.
If you’re a fearless eater and would like to test your palate’s threshold for bitterness, then this recipe would be a good place to start. I have only cooked and eaten the variety from Southeast Asia, which, from what I gather, has a smoother surface than the spiky-looking variety from India. Typically, we look for bitter melons that are unripe, pale green, firm and about the size of largish zucchinis. I haven’t quite figured out what characteristics to look for when seeking one that is not too bitter. I’ve heard that larger bitter melons or ones that have ripened (those that have started to turn orange) have a more enhanced bitter flavor, but I have yet to test this. Cooking the bitter melon with scrambled eggs as well as the salt and fish sauce cuts some of the bitterness of the melon. But, that’s for you to judge!
Bonne dégustation & thanks for reading!
Vietnamese Scrambled Eggs with Chinese Sausage
Who here loves breakfast for dinner? I sure do – I could eat breakfast food all day, any day. And what I like even more about breakfast for dinner is that it’s usually super easy! Hubby however, takes some convincing. He doesn’t do sweet breakfast food for dinner. So every once in awhile, I pull out the recipe for these Vietnamese Scrambled Eggs with Chinese Sausage – for breakfast, lunch or dinner! Seriously, I’m pretty sure I’ve eaten them for every meal of the day at one point or another. You could even get a little crazy and eat them for brunch or lupper!
What I especially love about this recipe is that it helps me clean out the produce drawer. And it’s a great way to use up those millions of tomatoes you have coming in from your garden every day. Throw in extra if you want! This recipe is also great, because many of the ingredients are ones you might often have on hand. If you’re not familiar with Chinese sausages, they’re quite a dry sausage with a unique sweet flavor with a hint of five spice powder. Find them in well stocked grocery stores or Asian markets. They may or may not be refrigerated, depending on how they’re packaged. They’ll last a long time in the fridge, but I usually just pop mine into the freezer after I open them because I use them so infrequently.
Once you start cooking this recipe, it goes really fast. So make sure you have ALL the prep work done before you even turn on the stove. Once everything is sliced, you will be eating delicious savory eggs in just minutes. Serve with a side salad and maybe rice or bread if it’s lunch or supper. Serve with toast and fruit if it’s breakfast. Or just eat them as is. These eggs are so flavorful that you won’t need any extra condiments on them once they’re done, so put that bottle of ketchup away and enjoy!
Vietnamese scrambled eggs with pork mince, lettuce and herbs
Preheat the oven to 200°C. Heat 2 T oil in a nonstick pan over a medium to high heat. Mix the mince and ginger. Fry the mince in small batches until crispy, then set aside.
Heat the remaining oil in the same pan. Pour in the eggs, then add the noodles, lettuce and herbs. Top with the mince and cook over a medium heat for 3–5 minutes. Finish in the oven for 5 minutes, or until cooked through.
Season to taste and serve with coconut milk and soya sauce.
Cook's note: This recipe is the secret to my ultimate hot egg sandwich: cook and serve on a hot toasted roll or toasted pita. Just add sriracha!Recipe by: Abigail Donnelly View all recipes
Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.
Chinese Scrambled Eggs with Shrimp
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I am not 1000% sure that this is strictly authentic Vietnamese but the combination of ingredients I use most certainly are and it is my replica of dishes I have tried at Vietnamese restaurants here in Australia. It is an adaptation of the marinade I use in my Vietnamese Chicken Noodle Bowl and essentially the quick version of Vietnamese Caramel Pork, a famous Vietnamese food speciality.
Ingredients of Scrambled Eggs
- 4 beaten egg
- 1 finely chopped tomato
- 1 tablespoon butter
- 1 teaspoon grated ginger
- 1 teaspoon salt
- 2 pinch powdered black pepper
- 1 finely chopped onion
- 1 pinch powdered turmeric
- 1 chopped green chilli
- 1 handful chopped coriander leaves
- 2 tablespoon boiled peas
How to make Scrambled Eggs
Step 1 Whisk eggs with salt and pepper
Scrambled Eggs is one of the easiest dishes to prepare. In fact, if you are in a jiffy and want to relish a wholesome and protein-rich meal, then this easy egg recipe is a perfect fit. Take a glass bowl and break 4 eggs. To make this scrumptious egg recipe, add salt and pepper in it and whisk well.
Step 2 Add the masalas and beat well
Then, mix onion, tomato, turmeric, green chilli, butter, ginger, coriander leaves and peas. Using an electric beater, beat the mixture till fluffy. To make this dish even more aromatic, you can add some very finely chopped garlic cloves. This will add a piquant aroma to your healthy breakfast dish.
Step 3 Cook the beaten eggs on low flame for 2-3 minutes
Now, heat oil in a deep-bottomed pan. When the oil is hot enough, pour in the eggs and stir continuously till the mixture dries up. Keep the flame low and let the egg cook for 2-3 minutes. Remove from fire and serve hot with chapati or fold it inside a bread or a pita pocket.
- ½ cup (about 1/2 ounce) dried morel mushrooms
- 2 teaspoons butter
- ¼ cup finely chopped shallots
- ½ cup organic vegetable broth
- 1 teaspoon fresh lemon juice
- ⅓ cup reduced-fat sour cream
- 2 teaspoons chopped fresh chives, divided
- 2 teaspoons chopped fresh tarragon, divided
- ¼ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- Cooking spray
- 3 large eggs
- 3 large egg whites
- 4 English muffins, split and toasted
Place mushrooms in a bowl, and cover with boiling water. Cover and let stand 20 minutes or until tender. Drain well coarsely chop.
Melt butter in a large nonstick skillet over medium-high heat. Add shallots sauté 1 minute. Add mushrooms sauté 2 minutes. Add broth and juice cook 2 minutes. Remove from heat stir in sour cream. Stir in 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place mushroom sauce in a small bowl cover and keep warm. Wipe pan clean with a paper towel.
Heat pan over medium heat, and coat with cooking spray. Whisk together remaining 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites. Pour egg mixture into pan. Cook for 4 minutes or until soft-scrambled, stirring frequently.
Place 2 muffin halves, cut sides up, on each of 4 plates. Top each serving with about 3 tablespoons sauce and 1/4 cup eggs.
Brussels Sprouts Recipe with Fish Sauce
With only 3-4 ingredients, I can easily make these brussels sprouts a complete dinner. The best part about this recipe is that it&rsquos a base for many more wonderful dishes. You can add fresh minced cilantro, chiles or peanuts. Even toss in some chopped shallots while cooking the brussels sprouts for an added touch of sweetness.
What ever you decide to add, it&rsquos the fish sauce that flavors these pan fried brussels sprouts to a magical and savory addiction. Don&rsquot be afraid of fish sauce! If you&rsquove ever wanted to cook with fish sauce but were afraid and not know where to start, this is one recipe that will encourage you to see and taste the benefits of fish sauce.
What Brand of Fish Sauce? There are so many different brands of fish sauce, but three that I recommend that have a wonderfully round, balanced and umami flavor are listed below. Every fish sauce is different, and some are saltier than others, so add a little bit at a time to season your dish to your desired taste. My recommendations: Flying Lion , Red Boat , Three Crabs .
Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.