Phở Chiên Trứng (Pho Omelet)
User Reviews
5
4 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 15 mins
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Servings
1 serving
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Course
Breakfast
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Cuisine
Vietnamese
Phở Chiên Trứng (Pho Omelet)
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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
- 1 egg
- 1 teaspoon fish sauce
- 1/4 teaspoon black pepper
- vegetable oil for frying
- 5 1/2 ounces pho noodles separated, fresh or cooked, 150 grams
- 1 scallion chopped
- sweet chili sauce to taste, for serving, or sriracha
- carrot to taste, for serving, picked
- daikon to taste, for serving, picked
Pickled Carrots and Daikon:
- 1 cup carrot shredded, 110 grams
- 1 cup daikon shredded, 110 grams
- 2 teaspoons salt
- 2 tablespoons sugar 30 milliliters
- 2 tablespoons rice vinegar 30 milliliters
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.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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