Trứng Chiên Thịt Bằm
Trứng Chiên Thịt Bằm·(troong chee-en thit bahm)
Tận Dụng: Next-Day Frugality & Leftovers
If you grew up in a Vietnamese household, this is the undeniable taste of a Tuesday night. It is the ultimate manifestation of utilizing what you have—stretching a tiny handful of ground pork across a canvas of cheap eggs, seasoned aggressively with fish sauce, and transformed in a blistering skillet. Western culinary school will tell you a browned egg is a ruined egg. Grandma will tell you the crispy, oil-laced edges are the best part. A microscopic slurry of cold water and cornstarch is the unwritten secret that keeps the interior eating like a cloud.
Before you start
Whisk the eggs until the yolks and whites are entirely homogenized.
Do this vigorously in a large mixing bowl.
Mix the cornstarch and cold water into a smooth slurry in a separate ramekin.
Whisk this directly into the eggs. This starch hydration matrix is the secret to a tender, fluffy omelet that survives high heat.
Integrate the pork and aromatics.
Add the raw ground pork, fish sauce, minced shallot, scallions, and black pepper into the egg bowl. Use a fork to mash and aggressively whisk until the pork is broken down into tiny, uniform pebbles suspended evenly throughout.
Ingredients
- eggs4 large
- ground pork4 oz
- premium fish sauce1 tbsp
- shallot1 small
- scallions2 med
- black pepper1/2 tsp
- cornstarch1 tsp
- cold water1 tbsp
- neutral cooking oil2 tbsp
Method
- 01
Heat the oil in a 10-inch non-stick skillet over medium-high heat.
You want the oil shimmering and near the smoking point. A bead of the egg mixture dropped in should immediately sputter and puff.
- 02
Pour the entire mixture into the center of the pan.
The edges should instantly bubble and turn a golden, lacy brown.
- 03
Fold the edges inward.
After 30 seconds, when the perimeter sets, use a silicone spatula to gently pull the cooked edges toward the center. Tilt the pan so the raw liquid runs underneath to hit the hot skillet. Repeat this around the dial.
- 04
Cover and steam-poach.
Once the bottom is deeply golden but the top is still wet and custardy, drop the heat to medium-low and place a lid tightly over the skillet for 2 to 3 minutes. The trapped steam ensures the raw pork cooks entirely through without burning the bottom.
- 05
Flip and finish.
Remove the lid, slide the omelet onto a plate, invert the skillet over it, and flip it back into the pan. Cook for 1 to 2 more minutes until the second side is golden and no pink remains in the pork.
Notes
Serve immediately.
Slide onto a cutting board, slice into wedges like a pizza, and serve alongside a massive bowl of steamed jasmine rice.
Trust the raw incorporation method.
Cooking the meat and egg together ensures the pork absorbs moisture from the eggs, resulting in a cohesive, deeply flavored dish rather than a dry scramble.