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Phở Chiên Trứng (Pho Omelet)

Course Breakfast
Cuisine Vietnamese
Keyword egg, noodle, omelet, pho
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving


  • 1 egg
  • 1 teaspoon fish sauce
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying
  • 5 1/2 ounces (150 grams) fresh or cooked pho noodles separated
  • 1 scallion chopped
  • Sweet chili sauce or sriracha to taste, for serving
  • Picked Carrots and Daikon to taste, for serving

Pickled Carrots and Daikon:

  • 1 cup (110 g) shredded carrot
  • 1 cup (110 g) shredded daikon
  • 2 teaspoons salt
  • 2 tablespoons (30 ml) sugar
  • 2 tablespoons (30 ml) rice vinegar


  • Crack the egg in a small bowl and add the fish sauce and black pepper. Beat well.
  • Fill a 9 inch (22 cm) pan with just enough vegetable oil to cover the bottom and heat to 375˚F (180˚C). Keep the heat at medium and spread the pho noodles over the pan. Fry until slightly golden brown throughout.
  • Pour in the beaten egg and cook until it solidifies. Add the scallion to the pan halfway through cooking.
  • Serve with a squirt of hot sauce and the Pickled Carrots and Daikon.

To make the Pickled Carrots and Daikon:

  • In a medium bowl, toss the carrot and daikon with the salt. Let sit for 15 minutes. The salt will Dra the moisture out of the vegetables, making them crunchier. 
  • Rinse the carrot and daikon twice and squeeze out the excess water with your hands.
  • Add the sugar and vinegar to the bowl, and toss well. Let sit for at least 1 hour. The pickles can be stored in an airtight container for a few weeks in the refrigerator.