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A plate with Vietnamese scrambled eggs.
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5 from 7 votes

Vietnamese Scrambled Eggs with Fish Sauce

The humble scrambled egg turns into a taste revelation with the addition of fish sauce. 
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: Asian
Servings: 2 portions
Calories: 161kcal
Author: Katrin Nürnberger

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

Serving: 143g | Calories: 161kcal | Total Carbohydrates: 3.2g | Fat: 5g | Fiber: 0.8g | Sugar: 2.1g