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This delicious and simple Vietnamese Pork Omelet or Trung Chien will have you saying, “Wait, that’s good!” It is fluffy, moist, and packed with umami flavor with just simple ingredients. Hopefully this will inspire you to make this and create your own version of a Vietnamese Omelet (Trung Chien).
What is Trung Chien?
Trứng Chiên directly translates to fried egg (or egg fried). In most cases, it is referred to as an omelet/omelette or scrambled eggs. This dish is highly customizable! The true basics of a Vietnamese Omelet are eggs, fish sauce, green onions, and black pepper. As long as you have these four ingredients you can add whatever else you would like; pork, glass noodles, mushroom, chicken, shrimp, etc. In this Vietnamese Omelet we’ll be focusing on trứng chiên thịt bằm, which translates to minced meat fried egg. This can be any ground meat, but for this dish it typically means ground pork.
Growing up, this has been a staple dish in my family. I was very picky as a child, so this Vietnamese omelet was perfect for my parents to make after they got home from a busy day at work. We would usually enjoy this with a bowl of rice and Magi sauce.
- Large Eggs: My preference is using farm fresh eggs because they provide a more rich and better flavor. They will typically have a deep orange yolk.
- Ground Pork: I typically get my ground pork from the Asian supermarket near me. They usually have more fat and have more flavor, but any ground pork will do!
- Fish Sauce: You should be able to find this at any supermarket in the oriental sections. The fish sauce I use is the Three Crabs Fish Sauce brand. I know each brand is different, but this is the one I have used growing up.
- Green Onion: I recommend chopping these into 1/2 inch slices and using both greens and whites for added texture. You can thinly slice them for a better onion flavor.
- Cilantro: This is great for added freshness, but totally optional if you have the soap gene. My brother will typically leave this out, since he has the soap gene. Finely chop and save some for garnish.
- Ground black pepper: Great for adding some flavor and spice. I highly recommend fresh grounded black pepper.
- Wash the greens. Wash and dry your cilantro and green onions under cold water then dry with paper towels.
- Chop the greens. Chop your green onions into 1/2 inch pieces and finely chop your cilantro.
- Add ingredients into mixing bowl. Crack 5 eggs into a bowl with your ground pork. Add the fish sauce, green onion, cilantro, and freshly ground black pepper.
- Whip egg mixture. Now mix everything together until it’s well incorporated and the mixture has a soup-like texture to it.
- Cook egg mixture. In a small non-stick pan, heat up a tablespoon of a neutral oil your choice on medium heat. Make sure you shake the pan a little to evenly coat the pan with your egg mixture. Then cover with a lid for about 4-6 minutes or until bubbling.
- Flip omelet. Carefully use a spatula to release the bottom of the omelet from the pan and flip the omelet. Cook for an additional 2-3 minutes.
- Plate and garnish omelet. Carefully, remove the omelet from your pan onto a plate and garnish with cilantro and ground black pepper.
Tips and Tricks
- It does not need to be exactly 5 eggs. The secret to Asian cuisine is that ingredients are measured by feeling. With that being said, your egg mixture should be a soupy-like texture when mixed, so feel free to start with 4 eggs and work your way up if needed.
- Whip your eggs real well to the point where it will have some froth or bubbles at the top. This will incorporate some air into your mixture and leave the final product juicy and fluffy.
- You will know when the omelet is finished cooking on one side when it begins to bubble all over. Imagine you are cooking a pancake!
- For an easier time flipping the omelet, I highly recommend using a small pan.
- Refrigerator: Leave omelet out to cool down to room temperature and then cover with saran wrap or store in air tight container for 3-4 days.
- Freezer: Place into a Ziploc bag or vacuum seal and store in your freezer for 2-3 months.
- My favorite way to reheat this is to add this with leftover rice and place a damp paper towel over it and heat it up in a microwave for 2 minutes.
- You can also reheat this in a pan with some oil. Heat pan with oil and heat each side for 1 minute.
Simple Homemade Vietnamese Pork Omelet (Trung Chien)
- Wash and clean the greens. Wash your cilantro and green onion under cold water and dry.
- Chop the greens.Chop your green onions into 1/2 inch pieces and keep both whites and greens. Finely chop your cilantro. Keep extra for garnish.
- Add ingredients to mixing bowl. Crack eggs into a bowl with your ground pork. Add the fish sauce, green onion, cilantro, and freshly ground black pepper.
- Whip egg mixture.Whip your egg mixture until homogeneous and the mixture has a soup-like texture to it.
- Cook egg mixture.Heat pan and add egg mixture In non-stick pan, add cooking oil over medium-high heat. When the oil is barely smoking, add ½ of your egg mixture. Cover with a lid and let it cook for 4-6 minutes.
- Flip omelet.Once the top is cook, flip your omelet and cook for an additional 2-3 minutes.
- Plate omelet and garnish.Carefully use a spatula and remove omelet from pan onto a plate. Garnish with extra cilantro, green onions, and black pepper.
- Depending on size of the pan, you may have to make 2 omelets.