Crispy Vietnamese omelet
This Vietnamese classic is light, fluffy and makes the best lunch!
- 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
- 2 cups sliced mushrooms
- 1 onion sliced
- 1 garlic clove
- 2-3 cups fresh bean sprouts
- 1 clove of garlic
- 1 chili pepper
- 1 tbsp lime juice
- 1/4 cup soy sauce
- 1/4 cup sugar (raw, brown)
- 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
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.