Skip to content

Vegetarian, South and Southeast Asian

Chả trứng, Vietnamese steamed egg, with rice and cucumber

Chả trứng is a Vietnamese steamed omelet made with black fungus mushrooms and glass noodles, served with jasmine rice and fresh cucumber. For 4 people, it takes 45 minutes, the level is easy and the cost per person is €2.00. The key to success is a very gentle steam, which keeps the omelet soft without letting it cave in.

Tonight, a Vietnamese steamed omelet, soft and fragrant with black fungus and glass noodles, served with rice and cucumber.

Chả trứng, Vietnamese steamed egg, with rice and cucumber
Total time
45 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Chả trứng has nothing to do with a classic pan fried omelet. Steamed instead of fried, it turns dense and silky, almost like a savory custard, flavored by black fungus mushrooms and glass noodles that add a bit of chew. Soy sauce lightly colors the top and gives it that umami note so common in Vietnamese cooking.

This is a great weeknight dish, vegetarian, budget friendly and easy for kids to love thanks to its soft texture. You can also serve it to guests curious about a different way to cook eggs, paired simply with jasmine rice and fresh cucumber, which brings a crisp contrast to the soft omelet.

The ingredients

4 people

Dairy

  • Eggs 8

Pantry

  • Glass noodles 50 g
  • Dried black fungus mushrooms or button mushrooms 100 g
  • Soy sauceoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 1 tbsp
  • Jasmine riceoften in the pantry 300 g
  • White pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Green onion 2
  • Cucumber 1

Allergens Eggs, Soy

The step by step recipe

  1. Soak the glass noodles and black fungus mushrooms in hot water, drain and chop them finely. 10 min

    Save a bit of the mushroom soaking water to flavor the rice.

  2. Sauté the shallots and chopped mushrooms in the oil, then let cool slightly. 5 min

    Don't use raw mushrooms, they'd release too much water into the omelet.

  3. Beat the eggs with the soy sauce, pepper and salt, then add the glass noodles, mushrooms and green onion.

    Beat just enough to combine, you don't want it foamy.

  4. Pour into an oiled dish that fits in a steamer or water bath and steam over low heat. 25 min

    Cover the dish with foil so condensation doesn't drip onto it.

  5. Cook the jasmine rice, unmold the omelet, cut it into portions and serve with the cucumber. 12 min

    Let it rest five minutes before cutting, it holds together better.

Our tips to get it right

  • Chop the mushrooms and glass noodles really fine, otherwise the omelet won't hold together as well once sliced.
  • Use a wide, shallow dish rather than a tall mold, the steam will cook it more evenly and faster.
  • Check doneness by poking the center with a knife tip, it should come out clean with no liquid clinging to it.

The variations

  • Swap the black fungus mushrooms for finely chopped fresh button mushrooms, the flavor will be milder.
  • Stir in chopped peeled shrimp for a richer, non vegetarian version.
  • For a quick kid friendly version, pour the mixture into small ramekins, the steaming time will be shorter.

What to serve it with

  • Plain jasmine rice
  • Fresh cucumber slices
  • Fish sauce for dipping
  • Clear broth as a starter

Storage

Keep the omelet in the fridge in a sealed container for 2 to 3 days. It freezes well once cooled, sliced into portions. Reheat it by steaming or in the microwave at low power so it doesn't dry out.

Questions about this dish

Can you replace dried black fungus mushrooms with button mushrooms?

Yes, finely chopped fresh button mushrooms work well and give a milder flavor. Dried black fungus adds more chew and a stronger aroma, but both versions turn out great.

Can you prepare the mixture ahead of time?

Yes, you can mix the eggs and filling the day before and keep it in a sealed container in the fridge. Pour the mixture into the steaming dish just before steaming.

Why does the omelet sometimes sink in the middle?

This usually means the heat was too high, the steam needs to stay gentle and even throughout cooking. Cover the dish with foil to keep condensation from dripping on it and lower the heat if needed.

Do kids actually like this omelet?

Yes, its soft texture and mild flavor make it a hit with kids, especially served with plain rice. You can cut back slightly on the soy sauce for an even milder taste for little ones.

How long does it take to make a chả trứng, a Vietnamese steamed egg omelet, with rice and cucumber?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chả trứng, a Vietnamese steamed egg omelet, with rice and cucumber?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chả trứng, a Vietnamese steamed egg omelet, with rice and cucumber cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Mushroom recipes

See all