5 from 18 votes
Vietnamese Scrambled Eggs with Fish Sauce
Vietnamese Scrambled Eggs with Fish Sauce combine eggs with fish sauce, ginger, shallots, spring onions, and cherry tomatoes to create a creamy, flavorful dish. Cooking gently over low heat ensures a tender, soft texture. The salted fish sauce and aromatics add distinctive umami and fragrance, offering a unique twist to scrambled eggs.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
2
portions
Calories:
161 kcal
Course:
Breakfast
Cuisine:
Asian
Ingredients
- 4 egg large
- 2 teaspoons fish sauce
- 1 cm ginger chopped
- 2 spring onions cut into rings
- 1 shallot chopped (optional)
- 6 cherry tomato deseeded and quartered
- black pepper
- neutral cooking oil for frying, generic cooking oil
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.
Cup of Yum
Notes
- You can substitute the cherry tomatoes with chopped green or red peppers, green beans, or spinach depending on availability and preference.
- Cook the eggs over very low heat and remove from heat before fully set to keep a creamy texture.
- Softly frying the aromatics before adding eggs enhances the overall flavor.
Nutrition Information
Serving
143g
Calories
161kcal
(8%)
Total Carbohydrates
3.2g
(1%)
Fat
5g
(8%)
Fiber
0.8g
(3%)
Sugar
2.1g
(4%)
Nutrition Facts
Serving: 2 portions
Amount Per Serving
Calories 161
% 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.