Crispy Vietnamese omelet
This Vietnamese classic is light, fluffy and makes the best lunch!
Ingredients
Omelet batter
- 2 tbsp ground chia or flax
- 4 tbsp warm water
- 1.5 cup rice flour
- 1 cup coconut milk
- 1 cup water
- 1 tsp turmeric powder
- 1 tsp sea salt
- 2 scallions thinly chopped
Filling
- 2 cups sliced mushrooms
- 1 onion sliced
- 1 garlic clove
- 2-3 cups fresh bean sprouts
Dipping sauce
- 1 clove of garlic
- 1 chili pepper
- 1 tbsp lime juice
- 1/4 cup soy sauce
- 1/4 cup sugar (raw, brown)
Garnishing
- 1/2 cucumber sliced
- 1 cup fresh mint
- 1 cup fresh cilantro
- 2-3 scallions chopped
- 4 lettuce leaves (romaine)
- 1 cup pickled carrots and daikon
Instructions
Prepare the omelet
- Mix the ground flax or chia seeds with the warm water. Stir and set aside.
- Pour the rice flour, turmeric powder, garlic powder, sea salt and mix in a large bowl.
- Mix in the coconut milk and water and stir until everything is incorporated.
- Chop the scallion and add to the batter. Stir.
- Set aside for 10-15 minutes.
Prepare the filling
- Sautee the onions in a little oil until translucent.
- Add the sliced mushrooms. Season with some salt and pepper.
- Cook until the mushrooms are cooked and the juices have evaporated. Set aside.
Make the omelet
- Heat a frying pan with a little oil on medium to high heat.
- When the pan is hot, pour a ladle of batter and quickly swirl it around the pan to make a thin and even layer.
- Let it cook until the edges start to crisp.
- Add some mushroom filling and some of the fresh bean sprouts on one half of the omelet and flip the other side over. Cook on medium heat for another minute.
- Flip it for a minute. Serve immediately.
- Serve with the dipping sauce, a few lettuce leaves, cucumber slices, some fresh cilantro and mint and a side of pickled vegetables.
Tried this recipe?Let us know how it was!