Vietnamese scrambled eggs with fish sauce
10 min
The humble scrambled egg gets an Asian-style makeover that will knock your socks off. Vietnamese scrambled eggs with fish sauce is a true taste revelation.
5 people made this
Ingredients
Serves: 2
- oil for frying
- 2 spring onions, cut into rings
- 1 shallot, chopped (optional)
- 1cm piece fresh root ginger, chopped
- 6 cherry tomatoes, deseeded and quartered
- 4 large eggs
- 2 teaspoons fish sauce
- black pepper
Method
Prep:5min ›
Cook:5min ›
Ready in:10min
- In a lightly oiled frying pan over medium heat, gently fry your spring onion, shallot and ginger until softened, but not crispy or blackened. Add the tomatoes and cook for a further 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. Season with pepper and enjoy!
