Froggie does Nam - Part 3b: crabmeat omelette

After exploring with a couple of Vietnamese recipes earlier this year, I decided to invite a couple of friends over today and cook up a storm: a whole Vietnamese meal in 4 dishes. I love the vibrant colours and fresh flavours of Vietnamese food, and in this Part 3 I will explore the full spectrum, from  seafood to desserts via a hearty pork stew. My dear friend Em (whose dad is originally from Vietnam) and the usual suspects J&T were my faithful guinea pigs, and we spent yet another chilled Sunday afternoon on my grass green Ikea carpet, getting (mildly) intoxicated and talking about the state of the world... Have a look at parts 3a/c/d for the other recipes and pictures. Bon appétit!

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This simple and hearty dish, full of fresh herbal flavours and crabby sweetness, has always been one of my favourite home-style Vietnamese dishes. Very easy to make and truly comforting food.



Crabmeat omelette - cubed and ready to serve



Canadian snow-crab legs & clusters (from frozen) - flash-poached and deshelled

Crabmeat omelette - cooking

Vietnamese crabmeat omelette (serves 4)

3 tbsp peanut oil

3 small shallots, thinly minced

150gr cooked crabmeat

6 eggs

2 tsp fish sauce

1 spring onion, thinly sliced

¼ tsp freshly ground black pepper

coriander leaves

·       Heat 1 tbsp oil in a large pan over medium heat and stir-fry the shallots for 2-3 minutes until fragrant and translucent.

·       Add the crabmeat, stir-fry for another minute or 2, then reserve in a mixing bowl.

·       Break the eggs in the crabmeat, add the fish sauce, spring onion, coriander leaves and black pepper and beat vigorously until the mixture is homogenous.

·       Heat the remaining oil in the pan, add the egg mixture and cook until the edges look cooked and the top starts to set.

·       Fold the omelette down the middle and continue cooking on each side until fully set.

·       Cut in 2cm cubes and serve hot or cold as finger food with drinks (ice cold Bia Hoi highly recommended).