When I was little, my mom used to make me this Vietnamese crab omelette during crab season. It had a little bit of crab meat with eggs, glass noodles, green onions, and fish sauce. She still sometimes makes it for me when I’m back in LA, and every time I eat it, I think back to my childhood. What I love about it is that it’s so freakin simple. I wanted to recreate that memory in this blog post, but since it’s not crab season, I used a mix of minced bay scallops and clam meat to create this Vietnamese seafood omelette.
Vietnamese seafood omelettes for dinner not breakfast
So the question you may have is why is there rice in these pictures. The truth is we never ate these omelettes for brunch or breakfast. We usually have it for a late lunch or dinner. What we do is either eat it straight up with rice or we dip it in a Vietnamese dipping sauce before consuming it. I personally liked dipping it in the sauce because it gives it something extra. Because there is fish sauce in this omelette, you need rice to sort of ground the dish. The rice provides a balance to the uber saltiness of fish sauce.
My take on this omelette
My take on this Vietnamese seafood omelette includes bay scallops, clams, eggs, white pepper, fish sauce, whole milk, and green onions. I minced these scallops and clams into really small pieces so they cook when you make the omelette. This is key since the seafood is still raw at this point. You can also cook them ahead of time and add them to the eggs after. Either way, you’ll get the same effect. Mix everything together and cook it over medium high heat. Do this in batches so you get a flat omelette, and it’s easier to flip.
Did you make this Vietnamese Seafood Omelette?
If you made this favorite childhood treat of mine, I would love to see!
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Vietnamese Seafood Omelette
Ingredients
- 1 oz clam meat minced
- 1 oz bay scallops minced
- 5 eggs
- 2 tbsp green onions minced
- 1 tbsp whole milk
- ½ oz glass noodles
- ¼ tsp white pepper
- 2 tsp fish sauce
Instructions
- Cook the clam meat and seafood over medium high heat for 1-2 minutes. Set aside.
- Mix the rest of the ingredients together in a large bowl
- Pour omelette mixture into a pan over medium high heat. Do this in about 2 batches so you get a flat and thin omelette. It will also make it easier to flip.
- Cook omelette until the eggs are bright yellow on both sides. Cook about 1-2 minutes on one side and then flip. Sprinkle seafood on top and cook for 1-2 more minutes. Fold the omelette in half. Repeat this process until you run out of eggs or filling.
- Serve over a bed of rice and enjoy!
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by Becca Du