The humble scrambled egg gets an asian-style makeover that will knock your socks off: Vietnamese scrambled eggs is a true taste revelation. The secret ingredient is fish sauce!
Since I started eating sugar free and low carb, breakfast is the meal that has changed most. Out is the toast with jam, the maple syrup-covered pancake and anything by Kellogg’s. Instead of loading up on carbohydrates, I eat protein and healthy fats, which makes me feel way more alert and satisfied until lunchtime.
Eggs are one of the most popular breakfast choices for a low carb diet. Here are some of my go-to favourites:
- Soft-boiled eggs with asparagus or cheese soldiers,
- Fried eggs – so crispy, so lovely, so messy
- Scrambled eggs with whatever is in the fridge – spinach, bacon, veggies, chorizo, ham. Or just on their own
- Poached eggs with avocado on low carb rolls.
Now I have a new egg passion: Vietnamese scrambled eggs.
Adding fish sauce to scrambled eggs makes the taste go “off the scale”! The saltiness of the fish sauce adds a new dimension to this dish that you have not thought possible. The result is definitely not fishy like you might imagine. It’s rich, complex and simply… “oompf”.
I have my Australian friend Wendy to thank for this recipe. She’s an adventurous one when it comes to tweaking dishes. And after she waxed lyrical about fish sauce in eggs, I just had to give it a try. Wendy, I love your tips and refined taste buds!
Adding tomatoes for that lovely tangy flavour and spring onions plus a little ginger to the mix makes this dish a perfectly quick, easy and protein-rich lunch as well.
The most important thing with this dish is to take your time. The spring onions need to be sauteed on low heat, which brings out their sweetness. The beaten egg mixture should also be cooked slowly and moved around gently with a spatula. Don’t miss my post on Perfect Keto Scrambled Eggs where I do a deep-dive on the art of scrambling eggs!
If you cook eggs on a low heat and continuously move it around the pan, it will become incredible creamy. Then, take it off the heat JUST BEFORE it has fully set. It will continue to cook in the pan until you serve it.
Vietnamese scrambled eggs might not be the right thing for everyone at seven o’Clock in the morning; I totally understand that some tastebuds need to be woken gently. That’s why would recommend to give this truly incredibly flavour combo a try at sensible time of day once you are ready for a bit of an adventure.
I promise, you’ll never look back.
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Vietnamese Scrambled Eggs with Fish Sauce
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- 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
- 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.