If you're looking to elevate your breakfast game or impress your dinner guests with a delightful Vietnamese twist, look no further than the Vietnamese Chayote and Dried Shrimp Omelette (Trung Chien Su Su Tom Kho). This vibrant dish combines the unique crunch of chayote with the savory depth of dried shrimp, all enveloped in a fluffy, golden omelette. With just 25 minutes of your time, you can whip up a dish that’s not only delicious but also packed with nutrients. Ready to uncover the secrets to this mouthwatering recipe? Let’s dive in!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vietnamese
Serves: 2 servings
Ingredients
- 2 chayotes, peeled and sliced
- 1/2 cup dried shrimp, soaked and chopped
- 4 eggs
- 2 tablespoons fish sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients by peeling and thinly slicing the chayotes into uniform half-moon shapes, ensuring they are approximately 1/4 inch thick for even cooking.
- Soak the dried shrimp in warm water for 10-15 minutes to rehydrate and soften them. After soaking, drain and roughly chop the shrimp into small pieces.
- In a mixing bowl, crack the eggs and whisk them thoroughly. Add fish sauce, salt, and freshly ground black pepper. Mix well to create a uniform seasoned egg mixture.
- Heat vegetable oil in a non-stick skillet or wok over medium-high heat. Ensure the pan is evenly heated to prevent sticking.
- Add the sliced chayotes to the hot oil and stir-fry for 2-3 minutes until they become slightly translucent and start to soften.
- Sprinkle the chopped dried shrimp over the chayotes, distributing them evenly across the pan.
- Pour the seasoned egg mixture over the chayotes and dried shrimp, tilting the pan to ensure even coverage.
- Cook the omelette for 3-4 minutes, allowing the bottom to set and develop a golden-brown color. Use a spatula to gently lift the edges to check doneness.
- If desired, carefully flip the omelette to cook the other side for an additional 1-2 minutes, or finish under a broiler for even browning.
- Slide the omelette onto a serving plate, cut into wedges, and serve hot with steamed rice or as a standalone dish.
Tips
- Slice Evenly: When slicing the chayotes, aim for uniform half-moon shapes about 1/4 inch thick. This ensures they cook evenly and achieve that perfect tender-crisp texture.
- Rehydrate Shrimp Well: Soaking the dried shrimp is crucial for enhancing their flavor and texture. Make sure to soak them in warm water for at least 10-15 minutes to soften them before chopping.
- Whisk Eggs Thoroughly: For a light and airy omelette, whisk the eggs well until they're fully combined. This incorporates air, making your omelette fluffier.
- Control the Heat: Keep your skillet at medium-high heat to achieve a golden-brown crust without burning. If the heat is too high, the omelette may cook too quickly on the outside while remaining raw inside.
- Flip with Care: If you choose to flip the omelette, use a large spatula to support it fully. Alternatively, you can finish cooking it under a broiler for a perfectly cooked top without the risk of breaking it.
- Serve Fresh: Enjoy your omelette hot off the skillet for the best taste and texture. Pair it with steamed rice or enjoy it on its own for a satisfying meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 20g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 350mg
