Vietnamese Egg Omelet (Trứng Chiên) Recipe

Vietnamese egg omelet, known as trứng chiên or trứng rán, is a humble yet deeply satisfying dish of beaten eggs cooked with scallions and fish sauce until golden and fragrant. It’s a staple of home cooking across Vietnam, often served with steamed rice and pickled vegetables. This recipe delivers a tender, slightly crispy omelet with a savory umami punch, ready in minutes.

Ingredients

4 large eggs (about 200 g / 7 oz)
2 scallions (green onions), thinly sliced (about 2 tbsp / 12 g)
1 tbsp fish sauce (use 1½ tsp if you prefer less salty)
1 tsp sugar
¼ tsp ground black pepper
1 tbsp neutral oil (like canola or vegetable), for frying

Instructions

In a medium bowl, crack the eggs. Add the fish sauce, sugar, and black pepper. Whisk vigorously for about 30 seconds until the yolks are fully broken and the mixture is slightly frothy. Stir in the sliced scallions, reserving a few for garnish.
Heat a 9-inch (23 cm) nonstick skillet over medium heat. Add the oil and swirl to coat the bottom. When the oil shimmers (but not smoking), pour in the egg mixture.
Let the eggs cook undisturbed for about 1 minute. As the edges set, use a spatula to gently push the cooked edges toward the center, tilting the pan so the raw egg flows to the edges. Repeat until the top is almost set but still slightly moist, about 2–3 minutes total.
Carefully fold the omelet in half using the spatula. Cook for another 30 seconds to brown the outside, then flip and cook the other side for 30 seconds. The omelet should be fully set and golden in spots. If you prefer a well-done omelet, cook an additional 1 minute per side.
Slide the omelet onto a plate. Let it rest for 1 minute, then cut into wedges or strips. Garnish with the reserved scallions and serve hot.

Tips

Fish sauce substitution: If you don’t have fish sauce, use 1½ teaspoons soy sauce plus ¼ teaspoon salt. The flavor will be less complex but still delicious.
Don’t over-whisk: Whisk just until combined; over-beating can make the omelet tough and rubbery.
Control the heat: Medium heat is key. Too high and the outside burns before the inside sets; too low and the omelet becomes dry and tough.
Add-ins: For a heartier version, add ½ cup (60 g) of cooked, chopped shrimp or pork, or ¼ cup (30 g) of grated carrot, after whisking. This increases cooking time by about 1 minute per side.

Serving Suggestions

Serve the omelet with steamed jasmine rice and a side of pickled carrots and daikon (đồ chua) or a simple cucumber salad. It also pairs well with a bowl of clear soup (like canh) and fresh herbs like cilantro. For a quick breakfast, tuck slices into a baguette with cucumber and chili sauce.

Variations

With vermicelli noodles: Add ½ cup (60 g) of cooked, drained rice vermicelli to the egg mixture for a more filling omelet.
With tomato: Sauté ½ cup (75 g) of diced tomato in the pan before adding the eggs, then pour the eggs over and cook as directed.
Spicy version: Add 1 teaspoon of sriracha or a minced Thai chili to the egg mixture for heat.
Herb-infused: Stir in 1 tablespoon of chopped cilantro or Thai basil along with the scallions for a fresh aroma.

Storage and Reheating

Refrigerate leftover omelet in an airtight container within 2 hours of cooking. It will keep for up to 3 days. To reheat, place the omelet in a skillet over medium-low heat for 1–2 minutes per side, or microwave on a plate covered with a damp paper towel for 30–45 seconds. The texture will be slightly softer than fresh, but still tasty. For best quality, consume within 2 days.

Frequently Asked Questions

Can I make this without fish sauce? Yes, as noted above, you can substitute soy sauce and salt. The flavor will be different but still pleasant. If you have oyster sauce, you can use 1 teaspoon of that instead.

Why is my omelet sticking to the pan? Make sure your pan is nonstick and well-heated before adding the oil. Also, use enough oil—about 1 tablespoon. If the pan is old or scratched, consider using a new nonstick pan or a well-seasoned cast iron skillet.

How do I know when the omelet is cooked through? The eggs should be fully set and no longer runny. The safe minimum internal temperature for egg dishes is 160°F (71°C), as recommended by the USDA FSIS. Use a food thermometer inserted into the center of the omelet to check.

Can I use egg whites only? Yes, but the omelet will be less rich and may dry out faster. Use 6 egg whites (about 180 g) and reduce the cooking time by 1 minute total. Add a teaspoon of oil to the mixture for moisture.

What if I don’t have scallions? Use 2 tablespoons of finely chopped onion or chives. If using onion, sauté it in the oil for 30 seconds before adding the eggs to soften it.

Is this omelet keto-friendly? Yes, with only eggs and scallions, it’s low-carb and keto-friendly. Just ensure your fish sauce has no added sugar, or use the soy sauce substitute.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).