Phở Chiên Trứng (Pho Omelet)
A recipe for Phở Chiên Trứng (Pho Omelet) from the cookbook, Simply Pho! Rice noodles are fried in a pan until crisp, covered with seasoned beaten eggs, and paired with pickled carrots and daikon.
Servings 1 serving
Ingredients
- 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 grams) shredded carrot
- 1 cup (110 grams) shredded daikon
- 2 teaspoons salt
- 2 tablespoons (30 milliliters) sugar
- 2 tablespoons (30 milliliters) rice vinegar
Instructions
- Crack the egg in a small bowl and add the fish sauce and black pepper. Beat well.
- Fill a 9 inch (22 centimeter) 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 draw 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.