Vietnamese Egg Quiche

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x



For the Egg Quiche

  • 8 ounces ground pork or turkey
  • 1 tablespoon plus 1 teaspoon soy sauce, divided
  • 1 tablespoon plus 1 teaspoon fish sauce, divided
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1 ounce bean thread noodles
  • 8 large eggs
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons canola oil
  • 8 scallions, chopped
  • Chopped fresh cilantro, for serving
  • Hot steamed rice, for serving
  • Pickled vegetable salad, for serving

For the Pickled Vegetable Salad

  • 1/2 cup unseasoned rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon fish sauce
  • 3 medium carrots, peeled
  • 1/2 English cucumber, thinly sliced on the bias


For the Egg Quiche

  1. Heat oven to 400 degrees F.
  2. In a small bowl, mix together the ground meat, 1 tablespoon soy sauce, 1 tablespoon fish sauce, sugar, ginger, and black pepper. Set aside.
  3. Place the bean thread noodles in a medium bowl. Pour boiling water over the noodles and let soak for 3 minutes. Drain the noodles and rinse with cold water. Shake as much water off the noodles as possible. Cut the noodles into short pieces. Set aside.
  4. In a medium bowl, beat eggs with chili-garlic sauce, 1 teaspoon soy sauce and 1 teaspoon fish sauce. Set aside.
  5. In a 10-inch non-stick skillet, heat oil over medium-high heat until almost smoking. Add the meat mixture and cook until turkey is cooked through, stirring occasionally and breaking up the meat as it cooks. Stir in the scallions and cook for 1 minute. Stir the noodles into the egg mixture then pour the egg mixture into the skillet. Cook the eggs, pushing and stirring from the edges to the center, until the eggs just begin to set, 2-3 minutes. Transfer the skillet to the oven and bake until the eggs are just cooked through, 8-10 minutes.
  6. Remove the skillet from the oven and let cool 5 minutes. Run a rubber spatula around the edge of the omelet and shake the pan to loosen. Slide the omelet onto a cutting board and cut into 8 wedges. Sprinkle with cilantro leaves. Serve with hot steamed rice and pickled vegetable salad.

For the Pickled Vegetable Salad

  1. In a medium bowl, stir rice vinegar, sugar and fish sauce together until the sugar is dissolved.
  2. Using a vegetable peeler, cut the carrots into long ribbons. Add the carrots and cucumbers to the vinegar mixture. Let stand at room temperature for 5-15 minutes, stirring occasionally.


Recipe adapted from Milk Street.