It's the day after Christmas, and the holidays in the Nuyen household are VERY intense. We spend all year coming up with our menu and the day is always a flurry of cooking. This year we had Rosemary roasted rack of pork with pomegranate jus, garlic parmesan duchess potatoes, vegetable chowder, and a couscous salad.
We don't make western food too often at home, so when we do we go all out. With all that cooking done over the holidays, I wanted to do something easy today so I could spend some quality time vegging out in front of the TV.
Today's recipe is my go to when we haven't been to a grocery store in a while or I'm feeling too lazy to cook. My dad loves it and it takes less than 30 minutes to prep and cook. Chả trứng chiên is basically a large egg omellette with ground pork. You can add some thin glass noodles (Miến) and thinly sliced wood ear mushroom (Nấm mèo) but my dad likes his simple, so I've made a version with just eggs, scallions, and ground pork. I season the pork with garlic, shallot, salt, pepper, and fish sauce. It could not get simpler than this.
When all the ingredients are mixed up, you fry it in a large pan on high heat. The trick to flipping such a large omelette is to cut it into fourths with your spatula and flip the four pieces individually. Since the eggs will still be runny, the four pieces will stick together once again once the other side cooks. You'll be left with a large, crispy brown egg pancake that pairs perfectly with a steamy bowl of rice.
- 6 large eggs
- 1/2 lb ground pork
- 5 or 6 stalks scallion, chopped
- 3 cloves garlic, minced
- 1 shallot, minced
- 3 tbsp fish sauce
- salt and pepper