Vietnamese Egg Omelet (Trung Chien)

5 from 4 votes

Give your eggs a makeover by whipping up the ultimate Vietnamese Egg Omelet, or Trung Chien. Light and fluffy eggs are filled with glass noodles, mushroom, green onion, and shallot. There's no shortage of texture or flavor here!

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 80

Author Jessica Kwon

Ingredients

½ oz glass or cellophane noodles (miến) about half a bundle
1 small dried wood ear mushroom
5 eggs
1 tablespoon fish sauce
2 green onion thinly sliced
2 tablespoon cooking oil
½ shallot diced; about 2 tbsp
Salt and pepper to taste

Instructions

Soak noodles and dried mushroom in hot water, separately, for 10-15 minutes. Then drain. Thinly slice the mushroom (should be about 2 tbsp) and use scissors to roughly chop the noodles (should be about ¼ cup). Set aside for now.
In a large bowl, whisk eggs, fish sauce, and a pinch of salt and pepper. Fish sauce is salty on its own so be mindful of how much salt you're adding. Then stir in green onion, noodles, and mushroom.
Heat oil in a non-stick pan over medium-high heat. When hot, add shallots and a small pinch of salt. Sweat for 1-2 minutes, then add egg mixture. Let the edges set lightly for 1 minute, then scrape the cooked bottom layer into the center of the pan as if you were scrambling eggs. Then tilt and lift the pan to allow uncooked eggs to fill in empty areas. Do this once all around the pan. Then cover with a lid and let cook for 4-5 minutes.
Remove the lid. The edges should be set with a thin layer of liquid eggs in the middle. Shake the pan to make sure the eggs aren't stuck, then either flip the omelette whole or use a spatula to cut in half and flip each half. Let other side cook, uncovered, for an additional 2-3 minutes. When golden brown, transfer to a plate and serve.

Notes

Miến can be labeled as glass, cellophane, or bean thread noodles. They are not the same as rice noodles.

Nutrition