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plate with vietnamese scrambled eggs and a fork

Vietnamese Scrambled Eggs with Fish Sauce

The humble scrambled egg turns into a taste revelation with the addition of fish sauce. 
Course Breakfast
Cuisine Asian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 portions
Calories 161kcal


  • 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 too 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.
  • Pour over the last bit of raw egg from the bowl - this is too good to waste!


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


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