Tuesday, November 8, 2016

Rice Paddy Herb Omelet (Rau Ngò Ôm Chiên Trứng)

Around mid-September of this year, my cooking blog had has quite a heavy traffic of visitors from another cooking website, http://www.chotnho.us; their members came to visit this post of mine -- Cha Om Omelette; Cha Om is a herb that has been widely used in Thai, Cambodian, and Lao cuisines. http://kimkhanhcreations.blogspot.com/2016/05/rau-cham-om-chien-trung-ga-mon-thailan.html I didn't care to save the post on chotnho.com at which they were discussing the Cha Om dish from my blog, but from skimming and scanning through their post where they all were discussing my post I noticed that one of them mentioned about this dish, Rice Paddy Herb Omelet. So here I am posting a dish that I have accidentally heard about it from another cooking website; I took an initiative and gave the dish a shot, and surprisingly it was delicious.
Ingredients:
-1 bunch of rice paddy herb (can be found at most of the Vietnamese supermarket. See the picture below for reference. If it's necessary, take a snapshot of this herb to show to the people at the supermarket.  That would do it) ***Discard any yellow leaves or branch if there are any. Wash them thoroughly, and dried spin them. After that cut them into small pieces crosswise. Use a measuring cup to measure out 1 + 1/2 cup. Yes, with this recipe I only use 1 +1/2 cup.
-1 medium-size of ripe tomato. Wash, slice and cut them into cubes, size of your ring's finger
-2 cloves of garlic. Peeled, crushed and chopped them roughly
-5 medium chicken eggs
-fish sauce (Three Blue Crabs Brand)
-cooking oil
-pinch of sea salt
-pinch of sugar
Instructions:
-In a clean bowl, crack 5 chicken eggs and set it aside
-Place a clean medium skillet on stove-top, when it's hot, drizzle a little of cooking oil, chopped garlic, and the chopped rice paddy herb.
-Give it a quick stir around. Season it with a pinch of sea salt, and stir it again.
-Take off the stove-top, transfer the briefly cooked rice paddy herb into a clean bowl
-Place that same skillet back to the stove-top, drizzle a little more cooking oil and chopped garlic.
-When the garlic turns light brown pour in your cubes tomato. Season it with a pinch of sea salt and a pinch of sugar.
-Stir and let the tomato cooked briefly. Turn off the stove and set the tomato aside.
-By now the rice paddy herb cool down a bit. Combine it with the chicken egg, add the cooked tomato. Give them all a good beat to cooperate everything together.
-In this bowl of egg mixture, drizzle an about 1 tablespoon of fish sauce, ground black or white pepper.
-Place a medium size non-stick skillet on the stove-top. Drizzle in a little cooking oil and chopped garlic, then pour in the egg mixture. Cover with tight lid let it simmer on low heat
-When the egg surface is dried and solid, flip it to the other side cook for another good 5 minutes.
-Transfer the rice paddy herbs omelet to a cutting board, let it cook down for about 5 minutes. Use a sharp knife to cut them whatever size you want. I chose to cut them into square pieces. Can be eaten by itself as a snack or have them with your steamed rice.
When talking about this rice paddy herb the majority of the Vietnamese know right away how fragrance the herb is -- its earthy and aromatic smell never fail us when topping them into our Hot, Spicy and Sour Soup -- Some use this herb as one of the vegetables in their bowl of Pho. Now with this dish, Rice Paddy Herb Omelet I start to think differently about this herb now. Give this a try when you have an abundance of the rice paddy herb in your fridge, would you? You will like it.

Ingredients
this is rice paddy herbs
other ingredients
quickly stir fried the rice paddy herbs and tomato separately and lightly season them
mix them in with the egg, mix them all well together, add a little fish sauce for flavor
the make of omelet began. Flip to the other side when the top side was cooked
done
let it cool down before cutting them into pieces
this is how it look inside
Bon Appetit

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