dinner

Cha Ruoi (Hanoi-Style Sandworm and Pork Omelet) with Jasmine Rice

Name: Cha Ruoi (Hanoi-Style Sandworm and Pork Omelet) with Jasmine Rice
Ingredients: 154.1 g Turkey, Ground, raw; 341.7 g (approx. 2 large eggs) Eggs, large; 184.1 g Rice, white, long-grain, cooked; 18.7 g Fresh Dill, chopped; 220.9 g Spinach, raw (for side salad); 29.5 ml Nuoc Cham (Fish sauce, lime, sugar, water)

Nutrition

701

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Turkey, Ground, raw154.1 g

Eggs, large341.7 g (approx. 2 large eggs)

Rice, white, long-grain, cooked184.1 g

Fresh Dill, chopped18.7 g

Spinach, raw (for side salad)220.9 g

Nuoc Cham (Fish sauce, lime, sugar, water)29.5 ml

Instructions

In a mixing bowl, combine the ground turkey, eggs, finely chopped fresh dill, a tablespoon of fish sauce, and a pinch of black pepper. Mix thoroughly until the texture is slightly sticky.

Heat a non-stick skillet over medium-low heat with a tiny splash of oil. Pour the mixture into the pan, spreading it evenly to form a golden, fragrant omelet-like patty.

Cover and cook for about 5-6 minutes until the edges are set and the bottom is a deep, crusty brown. Flip carefully using a wide spatula and cook for another 3-4 minutes until golden and cooked through.

While the patty cooks, toss the raw spinach in a simple dressing of lime juice and a dash of chili.

Serve the hot, herbaceous turkey patty alongside a generous portion of steaming jasmine rice. Drizzle the nuoc cham over the rice and patty for that essential sweet-salty-tart finish. Garnish with additional fresh dill.