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Vietnamese Egg Loaf aka Pork-Mushroom Omelet


This is an excellent dinner dish.

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  • 1/4 cup roughly diced shiitake mushrooms
  • 1/4 cup roughly diced button mushrooms or portabella mushroom caps
  • 1/2 lb ground pork, chicken, or turkey
  • 5 eggs, lightly beaten
  • 1/4 cup diced onion (you can use frozen diced onions)
  • 1/2 tsp salt
  • 1 tsp fish sauce
  • 1 cup shredded cabbage (use a pre-packaged cole-slaw mix) or 1 cup bean sprouts
  • 1/2 cup cooked vermicelli rice noodles, roughly cut into 1”-2” pieces. (Dried vermicelli rice noodles can be found in the asian section of the grocery store.)
  • Pepper to taste


Servings 4


Step 1

To cook the rice noodles: bring a small pot of water to boil. Drop the noodles into the boiling water and boil for 3-5 minutes. Drain the noodles and rinse with water to stop the cooking process.

Mix all ingredients thoroughly in a mixing bowl.

Heat a medium sized pan over medium-high heat. Film the pan with oil.

Spoon about ½-1 cup of the mixture onto the pan, smoothing it into a 5-6” diameter omelet. Cook on one side for 3-4 minutes, or until you can easily lift the omelet in one piece with a wide spatula. The bottom will become a nice crispy brown.

Flip the omelet, pancake-style. Cook for 2-3 minutes, or until the meat is JUST cooked. Transfer to a plate and allow to rest for a few minutes to let the meat finish cooking. Overcooking will make the meat in the omelete dry. Repeat steps 3 & 4 with remaining egg mixture.

Serve with rice. Add additional salt and pepper to taste.

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