A Vietnamese Omelette

9 September 2026

"(Pictured: a folded Vietnamese omelette topped with fresh herbs, prawns and chilli dressing)"

A Vietnamese Omelette

Serves 4 · Takes 15 minutes

Ingredients

• 12 eggs
• 270ml can coconut milk
• 2 spring onions, thinly sliced
• 1 cup (80g) bean sprouts, rinsed
• 1/2 cup (50g) mung bean sprouts or mixed sprouts
• 100g mixed leaves of greens
• 1/2 bunch each mint and coriander, leaves picked
• 1/4 bunch each Vietnamese mint and Thai basil, leaves picked
• 1 red chilli, thinly sliced (optional)
• 2 tbs coconut oil
• 20 large cooked prawns, peeled, deveined

Dressing

• 1 tbs each fish sauce and sugar
• 1½ tbs lime juice
• 1 red chilli, deseeded, thinly sliced
• 1/2 garlic clove, crushed

Method

1. For the dressing, place all ingredients in a small bowl. Whisk until sugar has dissolved. Set aside.
2. In a large bowl, combine eggs and coconut milk. Season. Set aside.
3. In another bowl, combine spring onion, bean sprouts, mung bean sprouts, green leaves, herbs and chilli.
4. Heat 1/2 tbs oil in a 20cm non-stick frypan over high heat. Pour in a quarter of the egg mixture, then tilt and rotate the pan to evenly spread. Using a heatproof rubber spatula draw mixture into the centre, tilting the pan so uncooked egg runs underneath. Cook for 1 minute or until egg is set but still soft.
5. Take off heat, scatter with a quarter of the salad mixture and 5 prawns down the centre of the omelette, and spoon over 1 tbs dressing.
6. Gently fold one side of the omelette over the filling. Slide onto a serving plate.
7. Repeat to make 4 omelettes. Serve with extra dressing if desired.

Pip's note

You can swap out any of the greens with what you have in the fridge or what's seasonal in your garden. You can even change the meat to what you like! I just love how fast, simple and yum this is!!