Egg meatloaf

This is a beloved dish enjoyed by many, regardless of the season. Egg meatloaf is appealing due to its crispy, golden-brown exterior and soft, moist, savory, and aromatic interior.

When preparing, whisk the eggs and ground meat in a deep bowl, season, and mix thoroughly. Avoid lumps of meat, which can cause uneven cooking. Since pork pairs well with fish sauce and onions, adding a bit of fish sauce enhances the aroma and flavor. Fry over medium heat until the meat and eggs are cooked through and slightly golden. Avoid high heat, which can result in a dry exterior and undercooked interior.

Omelets

Golden, smooth omelets with the fragrant aroma of green onions are incredibly appetizing. This dish requires careful preparation to ensure it is cooked just right, not too dry, and rolled evenly for an attractive presentation.

Crack eggs into a bowl, add chopped green onions, seasonings, a little white wine, and water, then whisk gently. Heat a pan slowly over medium heat and add a little lard or cooking oil. Using a ladle, pour portions of the egg mixture into the pan and cook over low heat. When the eggs turn golden, set, and become glossy, use a spatula or thin wooden spoon to gently lift one side of the omelet and roll it evenly. Then, carefully remove it from the pan and cut into bite-sized pieces.

A little white wine helps eliminate any fishy smell, and adding a little water prevents the eggs from drying out, maintaining their soft texture. You can customize the omelet by adding diced sausage, tomatoes, or ground meat.

Mugwort fried eggs

The slight bitterness of mugwort blends with the rich, savory flavor of the eggs, creating a rustic aroma when cooked on banana leaves. This simple dish is enjoyed by many and is believed to relieve headaches, joint pain, and menstrual cramps.

Fried eggs

Perfectly round fried eggs with crispy white edges and a runny yolk in the center are visually appealing. This dish pairs well with bread, broken rice, or sticky rice with braised pork. Fried eggs are best served hot, accompanied by lettuce and cucumber to balance the flavors.

Here are two tips to prevent oil splattering when frying eggs: Lightly whisk the egg whites separately or add a little flour to the pan. Cooking over medium-low heat also helps reduce splattering.

Poached eggs

Poached eggs are a favorite, but if not prepared correctly, they can stick to the pot, lose their shape, or have the egg white separate from the yolk.

Experienced chefs recommend adding eggs to simmering water with a bit of vinegar. The acid in the vinegar helps the eggs coagulate quickly. The combination of heat and acidity helps the poached eggs maintain their shape and prevents them from sticking to the pot. Poached eggs can be eaten directly with a sprinkle of salt and pepper or enjoyed with bread, beef pho, or instant noodles. They are both delicious and nutritious.

Egg fried rice

Golden-brown, separated grains of fluffy rice combined with savory eggs and the fragrant aroma of green onions create a legendary dish, reminiscent of childhood, loved by many for breakfast.

For the best fried rice, cook the rice slightly dry. If you have leftover sticky rice, store it uncovered in the refrigerator overnight to dry it out, making it easier to separate the grains. Depending on your preference, you can mix the rice with the eggs to create an even golden color or add the rice and eggs to the pan together. When frying, gently press down to separate the rice grains and cook over low heat. Avoid high heat, as it can burn the eggs. Frying the rice in lard in a cast iron skillet adds a traditional touch and enhances the flavor.

Shredded egg for Bun Thang

Glossy, golden, and smooth as silk, shredded egg is an essential element in many traditional Vietnamese dishes like Hanoi Bun Thang and Thai Binh steamed meatball soup. Perfectly cooked shredded egg should have a smooth surface, not pitted or dry, and especially, it should not have a fishy smell when eaten cold. This is one of the most challenging techniques in traditional Vietnamese cooking, demonstrating the sophistication and delicacy of the cuisine.

Hue Cha Phuong (Phoenix Rolls)

Cha Phuong, along with Nem Cong (peacock rolls), was one of the top eight delicacies served to the emperors of the Hue royal court, known for its beautiful presentation, aroma, and flavor. The dish resembles a vivid painting, and the eggs are rich and savory, with a delicious filling. When frying, use low heat to prevent the eggs from becoming pitted. When steaming, use medium heat; excessive heat can cause the rolls to expand and burst.

Thai-style baked eggs

This dish, recently introduced to Vietnam, has become popular among young people. The golden-brown baked eggs, plump like mini sausages, are visually appealing. They have a crispy exterior and a rich, soft, and creamy interior, offering a unique taste experience.

Bui Thuy