Weeknight Kitchen: Omelette Baguette

Mar 27, 2013

Simple but delicious! Wrapped in a sheet of newspaper, this is a popular breakfast for people on the run. Often, the Vietnamese will simply pull up with their motorcycle at their favourite banh mi cart to pick one up on the way to work. 

12 eggs
1/2 teaspoon fish sauce
pinch of salt
1/3 teaspoon freshly ground black pepper
oil, for frying
6 small baguettes
2 cucumbers, peeled and sliced
1 handful coriander (cilantro) sprigs
1 long red chilli, sliced
1 tablespoon soy sauce

Break 2 eggs at a time into a small bowl, add some of the fish sauce, salt and pepper and lightly whisk to combine.

Heat some oil in a frying pan. Add the egg mixture and tilt the pan to cover the base. Use a wooden spoon or chopsticks to gently stir the egg, allowing the raw egg to run to the bottom. Leave for a further minute to finish the cooking process.

Split the baguettes in half lengthways. Place the omelette inside a baguette and top with some cucumber, coriander and chilli. Drizzle with a little soy sauce and serve hot. Repeat this process with the remaining egg mixture and baguettes.

Reprinted with permission from Vietnamese Street Food by Tracy Lister and Andreas Pohl, Hardie Grant, © 2013.