Trứng chiên (Vietnamese-style egg omelette) never gets old—simple eggs whisked and fried until golden, filling the kitchen with that warm, familiar aroma. Not flashy, but always welcome on the dinner table, the quiet taste of home.
What’s Inside
Why you’ll love Trứng Chiên
Easy – just eggs, a splash of fish sauce, maybe some scallions, and in under 20 minutes, dinner is ready.
Cheap yet filling – proof you don’t need fancy ingredients to eat well.
Fridge-cleaner – leftovers, a bit of meat, some veggies—my mom always turned scraps into the coziest family meal.
Quick note: Trứng chiên isn’t bánh xèo (Vietnamese sizzling pancake) or bánh tráng nướng (rice paper pizza). Sure, they all turn golden and crispy, but the flavors, textures, and the way you eat them are totally different.
Ingredients for Vietnamese Egg Omelette
- Eggs – soft, fluffy base
- Scallions – fresh, oniony pop of green
- Seasoning – fish sauce, chicken powder, sugar
- Ground pork – optional, adds protein and heartiness
- Button mushrooms – optional, earthy flavor
Eggs, scallions and fish sauce are the heart of trứng chiên. Most Vietnamese moms, mine included, like to throw in a little ground pork for extra protein and to make it more filling.
But trứng chiên is the ultimate “use what you have” dish. Some families add onions or tomatoes, others toss in wood ear mushrooms, crab, or even mugwort up north.
For a vegetarian version, just skip the pork, load it with mushrooms, onion, and tomato, and swap fish sauce for soy sauce.
Related Recipes | Simple & Comforting Vietnamese and Asian Egg Dishes
(Chinese Addicted Fried Boiled Eggs)
(Cà Phê Trứng)
(Fried Rice Cakes with Eggs)
(Northern Vietnamese Braised Pork & Eggs)
Instructions
- In a bowl, beat the eggs with ground pork, sliced mushrooms, scallions, fish sauce, and a pinch of sugar until well combined.
- Heat a little oil in a non-stick pan over medium-high heat.
- Pour in the egg mixture, spread it evenly, and cook until the bottom turns golden. Flip and cook the other side until fully set.
- Slide onto a plate and serve hot with steamed rice and your favorite sides.
Expert Tips
Use a non-stick skillet: It saves you from the heartbreak of eggs sticking and makes flipping the omelette so much easier.
Keep the pan size modest: A smaller pan gives you a thicker, fluffier omelette that’s easier to handle—no wrestling with a giant one that refuses to flip.
Cook smart: Start with the lid on over medium-low heat so the inside cooks through, then uncover and turn up the heat a notch to get that gorgeous golden crust.
Serve it hot: Nothing beats trứng chiên fresh out of the pan with a bowl of steamed rice (I cheat with microwave jasmine rice when I’m in a rush—it works like a charm).
Mix it up: Don’t feel tied to pork—ground chicken, beef, or any minced meat you’ve got on hand will work beautifully.
Quick & Easy Recipes You Can Whip Up in Under 30 Minutes
with Scallion Garlic Sauce (Gluten-free)
(Thai Spicy Stir-fried Chicken)
Vietnamese Omelette – Trứng Chiên
Equipment
- 1 non-stick pan
- 1 Spatula
- 1 Bowl
Ingredients
- 4 eggs
- 1 handful of chopped scallions
- 4 oz ground pork (120 g)
- 5 button mushrooms (sliced)
- 1 tbsp fish sauce (to taste)
- 1 tsp sugar (to taste)
- 2 tbsp cooking oil
Instructions
- Combine eggs, ground pork, sliced button mushrooms, chopped scallions, fish sauce, and sugar in a mixing bowl. Thoroughly mix all the ingredients until well incorporated.
- In a non-stick pan, heat a tablespoon of cooking oil over medium-high heat.
- Once the oil is hot, pour the egg mixture into the pan, spreading it evenly using a spatula.
- Allow the omelette to cook for 2-3 minutes until the bottom turns golden brown.
- Gently flip the omelette using a spatula and continue cooking until the other side is also golden brown and the egg is fully cooked.
- Serve the omelette hot alongside rice or other side dishes, completing your traditional Vietnamese meal.
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