Phở Chiên Trứng (Pho Omelet)

Name: Phở Chiên Trứng (Pho Omelet)
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 1 serving
Ingredients: 1 egg; 1 teaspoon fish sauce; 1/4 teaspoon black pepper; vegetable oil; 5 1/2 ounces (150 grams) fresh or cooked pho noodles; 1 scallion; sweet chili sauce or sriracha; Picked Carrots and Daikon; 1 cup (110 grams) shredded carrot; 1 cup (110 grams) shredded daikon; 2 teaspoons salt; 2 tablespoons (30 milliliters) sugar; 2 tablespoons (30 milliliters) rice vinegar

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5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings
1 serving
Course
Breakfast
Cuisine
Vietnamese

Phở Chiên Trứng (Pho Omelet)

Iris Warren

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A recipe for Phở Chiên Trứng (Pho Omelet) from the cookbook, Simply Pho! Rice noodles are fried in a pan until crisp, covered with seasoned beaten eggs, and paired with pickled carrots and daikon.

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Ingredients

Servings

1 egg
1 teaspoon fish sauce
1/4 teaspoon black pepper
vegetable oil for frying
5 1/2 ounces (150 grams) fresh or cooked pho noodles separated
1 scallion chopped
sweet chili sauce or sriracha to taste, for serving
Picked Carrots and Daikon to taste, for serving

Pickled Carrots and Daikon:

1 cup (110 grams) shredded carrot
1 cup (110 grams) shredded daikon
2 teaspoons salt
2 tablespoons (30 milliliters) sugar
2 tablespoons (30 milliliters) rice vinegar

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Instructions

Crack the egg in a small bowl and add the fish sauce and black pepper. Beat well.
Fill a 9 inch (22 centimeter) pan with just enough vegetable oil to cover the bottom and heat to 375˚F (180˚C). Keep the heat at medium and spread the pho noodles over the pan. Fry until slightly golden brown throughout.
Pour in the beaten egg and cook until it solidifies. Add the scallion to the pan halfway through cooking.
Serve with a squirt of hot sauce and the Pickled Carrots and Daikon.

To make the Pickled Carrots and Daikon:

In a medium bowl, toss the carrot and daikon with the salt. Let sit for 15 minutes. The salt will draw the moisture out of the vegetables, making them crunchier.
Rinse the carrot and daikon twice and squeeze out the excess water with your hands.
Add the sugar and vinegar to the bowl, and toss well. Let sit for at least 1 hour. The pickles can be stored in an airtight container for a few weeks in the refrigerator.