Chả Trứng Chiên is a recipe that is very beloved in my household, because anyone can make it, it comes together really quickly and it's a really affordable, high protein dish. This minced pork omelette is the perfect "I don't know what to make for dinner" or "it's dinner time already!?" meal.
Pin Vietnamese Ground Pork Omelette (Chả Trứng Chiên) to try later!
Chả trứng chiên is basically a large egg omelette with ground pork. The beauty of the dish is that you can use almost any protein you want. Ground beef, turkey and chicken all work, as do ground plant-based meats. You could even use crab, or crumble up tofu. For a fancier omelette, you can add some thin glass noodles (miến) and thinly sliced wood ear mushroom (nấm mèo). My family prefers our omelette on the simple side, so we only use ground pork, eggs and scallions.
🍳 Ingredients
You will need:
- 6 large eggs
- ½ lb ground pork
- 5 or 6 stalks scallion, chopped
- 3 cloves garlic, minced
- 1 small shallot, minced
- 2 tbsp fish sauce
- salt and pepper to taste
- 2 tablespoon neutral cooking oil, like canola or vegetable or avocado
🔪 Instructions
Add the minced garlic, shallot, fish sauce and salt and pepper to the ground pork. Mix well with a fork or your hands. Add all of the eggs to the pork mixture and mix until the pork is evenly spread throughout the beaten egg. Add the chopped scallions and mix well.
Heat a large (10-12 inch) pan on medium high heat. Add all of the egg and meat mixture to the pan. Use your spatula to occasionally push the egg around in the middle so that the mixture cooks faster.
Once the bottom of the omelette is a golden brown color and the edges are bubbly (about 3-4 minutes), flip the omelette over (see the "tips and substitutions section for advice on how to flip your omelette)
Continue cooking the omelette untouched until the other side is a golden brown color (another 3-4 minutes).
💭 Tips and substitutions
You do not need to use ground pork for this dish, although pork is traditionally used a lot in Vietnamese cuisine. Feel free to substitute with your favorite form of minced/ground protein. You can use your favorite brand of plant based ground meat, or opt for beef, chicken or turkey. Canned crab can also be used. There is a version of this dish that also uses thin glass noodles (the kind used in my Vietnamese Chicken And Glass Noodle Soup, or Miến Gà) and thinly sliced wood ear mushroom.
If you have a shellfish allergy, you may use soy sauce instead of fish sauce. Fish sauce is again traditionally used in almost every Vietnamese dish. Soy sauce would taste different but still delicious!
🍚 Serving suggestions
I like to eat this hot or cold, on top of rice. If you're trying to stay low carb, this Vietnamese omelette also tastes amazing by itself served with a simple side salad or some chopped up cucumbers and tomatoes. I dress my salads with a splash of soy sauce or Maggi seasoning and some chili oil.
This dish would also make a great main dish for a Vietnamese style family meal. A family meal usually consists of rice (cơm), a vegetable dish (rau), a main protein, (món mặn), and a soup (canh). I've got a ton of recipes in each category for you to mix and match. try this menu out if you want to try dining the Vietnamese way!
- Rice
- Rau: Grilled Eggplant With Scallion Oil (Cà Tím Nướng Mỡ Hành)
- Món Mặn: Vietnamese Ground Pork Omelette (Chả Trứng Chiên)
- Canh: Crock Pot Kabocha Squash Soup With Pork Spare Ribs (Canh Sườn Bí Đỏ)
🥡 How to store or make in advance
This recipe is easy to reheat or eat cold, so if you want to make it in advance and store it in the fridge, feel free to. It will last about a week.
👪 Serving size
I like to slice this omelette into 8 pieces. I eat pretty small portions, so depending on your family's appetite, it could feed fewer people.
📋 Recipe
Vietnamese Ground Pork Omelette (Chả Trứng Chiên)
Ingredients
- 6 large eggs
- ½ lb ground pork
- 5-6 stalks scallion/green onion
- 3 cloves garlic, minced
- 1 small shallot, minced
- 2 tablespoon fish sauce
- salt and pepper to taste
- 2 tbsp neutral cooking oil, like canola/vegetable/avocado
Instructions
- Mix ground pork, fish sauce, garlic, shallot, salt and pepper in a large bowl
- Add six eggs to pork and beat to combine
- Add chopped scallion and mix well
- Heat oil in a large pan, anywhere between 10-12 inches (the smaller the pan, the thicker the omelette) on high eat. Add all of the egg mixture and let sit until the edges get bubbly and the bottom has browned, but the top of the omelette is still quite loose and liquidy, about 4-5 minutes.
- Cut your omelette into fourths and flip each quarter over, letting the loose uncooked eggs bind the fourths back together. Alternatively, you can flip the entire omelette in one piece, if you're confident! Let sit until both sides are cooked and browned, about 4-5 minutes.
- Cut into 6-8 slices and serve with hot rice
Notes
Nutrition
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