Vietnamese Scrambled Eggs with Fish Sauce
User Reviews
5.0
18 reviews
Excellent
Vietnamese Scrambled Eggs with Fish Sauce
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The humble scrambled egg turns into a taste revelation with the addition of fish sauce.
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Ingredients
- 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
Instructions
- Heat oil in a pan. Gently fry your onions and ginger on a low heat until softened (about 3-5 minutes).
- Add the deseeded tomatoes (the seeds would make the dish watery) and cook for 1 minute.
- Whisk the eggs and fish sauce in a bowl and add to the pan.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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