Vietnamese Scrambled Eggs with Fish Sauce

User Reviews

5.0

18 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    10 mins

  • Servings

    2 portions

  • Calories

    161 kcal

  • Course

    Breakfast

  • Cuisine

    Asian

Vietnamese Scrambled Eggs with Fish Sauce

The humble scrambled egg turns into a taste revelation with the addition of fish sauce. 

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Ingredients

Servings
  • 4 large eggs
  • 2 teaspoons of fish sauce
  • 1 cm ginger chopped
  • 2 spring onions cut into rings
  • 1 shallot chopped (optional)
  • 6 cherry tomatoes deseeded and quartered
  • black pepper
  • oil for frying
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Instructions

  1. Heat oil in a pan. Gently fry your onions and ginger on a low heat until softened (about 3-5 minutes).
  2. Add the deseeded tomatoes (the seeds would make the dish watery) and cook for 1 minute.
  3. Whisk the eggs and fish sauce in a bowl and add to the pan.
  4. On a very low heat, move the mixture around gently until the egg has a creamy consistency. Take off the heat just before it has fully set.

Notes

  • You can sub the tomatoes for green or red peppers, chopped green beans or spinach. 

Nutrition Information

Show Details
Serving 143g Calories 161kcal (8%) Total Carbohydrates 3.2g Fat 5g (8%) Fiber 0.8g (3%) Sugar 2.1g (4%)

Nutrition Facts

Serving: 2portions

Amount Per Serving

Calories 161 kcal

% Daily Value*

Serving 143g
Calories 161kcal 8%
Total Carbohydrates 3.2g 1%
Fat 5g 8%
Fiber 0.8g 3%
Sugar 2.1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

18 reviews
Excellent

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