Trứng chiên — the Vietnamese omelette — is proof that five ingredients and ten minutes can outperform most elaborate breakfasts: eggs beaten with fish sauce, shallot and pepper, fried until the edges turn lacy and golden.
The fish sauce is the whole story here. Where a French omelette whispers, trứng chiên speaks up — salty, savory, deeply satisfying — which is why in Vietnam it fills bánh mì sandwiches, tops rice, and anchors quick family dinners.
This is the base recipe; treat it as a canvas. Vegetables, herbs, ground pork or shrimp all fold in easily — but try it plain first, with hot rice and an extra drizzle of fish sauce.
Vietnamese Omelette Recipe
Prep time: 10 minutes · Cook time: 15 minutes · Total: 25 minutes · Servings: 2 · Calories: ~183 per serving
Ingredients
- 2 chicken or duck eggs
- 1 shallot, thinly sliced
- Fish sauce, to taste
- Ground pepper, to taste
- Cooking oil
Instructions
- Slice the shallot thinly.
- Beat the eggs with a splash of fish sauce, some of the shallot and a sprinkle of pepper.
- Heat oil in a pan over medium heat, fry the remaining shallot until fragrant, then pour in the eggs.
- Cook until the bottom is golden brown, flip, and brown the other side.
- Serve with rice and extra fish sauce or soy sauce for dipping.
Recipe Notes
- Diced tomatoes, peppers or spinach make it more colorful and substantial.
- Duck eggs give a richer flavor — very Vietnamese; quail eggs make charming mini versions.
- Soy or oyster sauce can pinch-hit for fish sauce, each with its own character.
- Tuck it into a baguette with cilantro, cucumber and chili for an instant bánh mì trứng.
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