An egg dish with a bit of a difference! Vietnamese Omelette, a.k.a. Trung Chien, is one of those wonderful dishes that you will keep coming back to when you’re in need of a flavour bomb for breakfast or brunch! Vietnamese Egg Omelette is made with herbs and spring onions and seasoned with soy sauce, then filled with a selection of mushrooms and spinach sauteed with lemongrass!
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What is a Vietnamese Omelette?
Vietnamese Egg Omelette is more commonly known as Trúng Chiên, which translates into fried eggs. However, don’t be fooled by the simple name that this wonderful egg dish goes by! It’s so much more than fried eggs! Whilst the term trúng chiên can refer to scrambled eggs, it is typically used to describe a Vietnamese Omelette stuffed with a range of different fillings: glass noodles, pork, prawns, bean sprouts etc.
Traditionally seasoned with fish sauce and sugar, we opted for soy sauce that Western pallets are more accustomed to (however, feel free to use fish sauce if you like!).
Why You Should Try Trúng Chiên (Vietnamese Egg Omelette)?
There are more reasons to try our version of Vietnamese Omelettes than not!
- It’s versatile! Serve it for breakfast (it’s an egg dish!), lunch or even dinner!
- Deliciously vegetarian.
- Highly customisable – add different herbs and stuff the omelette with different fillings!
- Easy to make – it’s a simple recipe that even beginners can make!
- No fancy equipment is needed!
Ingredients
For Vietnamese Egg Omelette
- eggs: you will need 3 small, or 2 large eggs per portion.
- caster sugar: a typical balancing ingredient in Vietnamese cuisine.
- soy sauce: for seasoning.
- fresh coriander: can be substituted with parsley if you wish.
- spring onion: also known as green onions.
For Mushroom and Spinach Filling
- mushrooms: use any of your favourite mushrooms. We like wild, shiitake, and other speciality mushrooms (or a mixture) in this omelette – anything with different textures and flavours will work very well, but this omelette will still be delicious if you use simple closed cup/ chestnut mushrooms.
- garlic clove: or garlic paste.
- lemongrass paste: you can find lemongrass paste in major UK supermarkets in the spice or international isles.
- caster sugar.
- red chilli: omit if you don’t like chilli heat.
- spinach.
Method
Heat 1 tablespoon of odourless oil in a large non-stick frying pan. Add the mushrooms and fry them until brown and slightly crispy at the edges.
Reduce the heat to a minimum, add the lemongrass paste, ½ teaspoon of caster sugar, garlic and chilli. Stir to coat the mushrooms in the mixture, and add the spinach. Turn the heat off, cover with the lid and leave the spinach to wilt in residual heat whilst you make the omelette.
Beat the eggs in a bowl. Add ½ teaspoon of sugar, soy sauce, spring onions and coriander and mix well.
Heat a drizzle of oil in a small/medium pan (we used a 23 cm (9 in) pan). Once hot, pour the egg mixture in and cook on medium heat until fully cooked through (about 3 minutes).
Once cooked, coax the omelette onto a plate and spoon the mushroom and spinach filling on half of it. Fold the omelette over the filling and serve with some chilli sauce and a green salad!
Recipe FAQs
Not exactly! Whilst it is a tradition to eat eggs for breakfast in the Western world, Trung Chien can be eaten any time of the day! It makes a lovely light lunch, a wonderful dinner (served with some extra bits and pieces to make it more filling) or a favour-packed breakfast or brunch!
Whilst you can freeze Vietnamese Egg Omelette (without the filling) by cooling it, wrapping it in cling film and placing it in an airtight ziplock bag/ container, we find that the texture of the thawed and reheated omelette does not do justice to this otherwise wonderful Vietnamese dish!
No, but it can be! Most soy sauces you will buy in shops contain gluten. If you’re looking for a gluten-free omelette, use Gluten-Free Tamari instead of soy sauce!
What To Serve With Vietnamese Omelette?
Served as a breakfast dish, this mushroom and spinach omelette is great served on its own! However, if you are looking to turn this Vietnamese Omelette into lunch or even dinner, you may want to add a few extra bits to it to make it more filling! Omelette with the filling is about 300 kcal, so you may want to serve it with:
- Green Salad (we like rocket (arugula))
- Courgette ribbon salad
- A slice of crusty sourdough bread
- A drizzle of chilli sauce on top (we like Sriracha)
Other Egg Dishes From Around the World
Fancy cooking your breakfast around the world?! Us too. Try some of our international breakfast dishes:
Recipe Card
Vietnamese Omelette With Mushrooms and Spinach
Equipment
- 23cm (9in) non-stick frying pan
Ingredients
- 3 eggs medium
- ½ teaspoon caster sugar
- 2 teaspoon soy sauce
- 1 tablespoon fresh coriander freshly chopped
- 1 spring onion thinly sliced
- 100 g wild shiitake, spoeciality mushrooms
- 1 garlic clove finely chopped
- 1 teaspoon lemongrass paste
- ½ teaspoon caster sugar
- ¼ red chilli finely chopped
- 100 g spinach
Instructions
- Heat 1 tablespoon of odourless oil in a large non-stick frying pan. Add the mushrooms and fry them until browns and slightly crispy at the edges.
- Reduce the heat to a minimum, add the lemongrass paste, ½ teaspoon of caster sugar, garlic and chilli. Stir to coat the mushrooms in the mixture and add the spinach. Turn the heat off, cover with the lid and leave the spinach to wilt in residual heat whilst you make the omelette.
- Beat the eggs in a bowl. Add ½ teaspoon of sugar, soy sauce, spring onions and coriander and mix well.
- Heat a drizzle of oil in a small/medium pan (we used 23 cm pan). Once hot, pour the egg mixture in and cook on medium heat until fully cooked through (about 3 minutes).
- Once cooked, coax the omelette onto a plate and spoon the mushroom and spinach filling on half of it. Fold the omelette over the filling and serve with some chilli sauce and a green salad!
Nutrition
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