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Vietnamese scrambled eggs with pork mince, lettuce and herbs

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 30 minutes' cooling time

Cooking Time 20 minutes

Ingredients

3 T sunflower oil
250 g Woolworths pork mince
1 T fresh ginger, finely grated
6 free-range eggs, lightly whisked
100 g Woolworths rice vermicelli noodles, cooked to package instructions
1 little gem lettuce head, sliced
1 T coriander, roughly chopped
1 T Italian parsley, roughly chopped
Sea salt and freshly ground pepper, to taste
½ cup coconut milk, for serving
1 T soya sauce, for serving

Method

Preheat the oven to 200°C. Heat 2 T oil in a nonstick pan over a medium to high heat. Mix the mince and ginger. Fry the mince in small batches until crispy, then set aside.
Heat the remaining oil in the same pan. Pour in the eggs, then add the noodles, lettuce and herbs. Top with the mince and cook over a medium heat for 3–5 minutes. Finish in the oven for 5 minutes, or until cooked through.
Season to taste and serve with coconut milk and soya sauce.

Cook's note: This recipe is the secret to my ultimate hot egg sandwich: cook and serve on a hot toasted roll or toasted pita. Just add sriracha!

Discover more Asian-inspired recipes here.