Vietnamese Herb Omelette Recipe with Nuoc Cham Sauce
The Telegraph's Diana Henry shares a recipe for a simple Vietnamese herb omelette with fresh dill, coriander, and a traditional fish sauce-based dipping sauce. The dish is inspired by street food Henry encountered in Vietnam and emphasizes bold flavors through minimal ingredients. The recipe demonstrates how accessible Vietnamese cuisine can be for home cooks seeking quick, flavorful meals.
Diana Henry, The Telegraph's award-winning food writer, presents a straightforward Vietnamese herb omelette that takes just 20 minutes to prepare. The dish combines beaten eggs with fresh herbs (dill and coriander), fish sauce, and a pinch of sugar, cooked with caramelized shallots and garlic. The recipe is accompanied by nuoc cham, a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, and bird's-eye chilli that can be prepared in advance and stored for up to a week. Henry notes the recipe's versatility, suggesting the dipping sauce pairs well with chicken, pork, spring rolls, and rice paper rolls. The omelette is finished with fresh chilli and lime, delivering what Henry describes as bold flavors from simple, pure ingredients.
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Vietnamese herb omelette with herbs and chilli
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