dinner

Cha Ruoi (Hanoi-Style Sandworm and Egg Omelet with Fragrant Herbs)

Name: Cha Ruoi (Hanoi-Style Sandworm and Egg Omelet with Fragrant Herbs)
Ingredients: 177.3 g Ground Turkey, raw (substitute for traditional sandworm); 2.2 unit (50 g) Egg, large, whole; 147.8 g Rice, white, long-grain, cooked; 292.2 g Spinach, raw; 2.2 g Olive oil

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Ground Turkey, raw (substitute for traditional sandworm)177.3 g

Egg, large, whole2.2 unit (50 g)

Rice, white, long-grain, cooked147.8 g

Spinach, raw292.2 g

Olive oil2.2 g

Instructions

In a mixing bowl, combine the ground turkey with a generous handful of chopped fresh dill, finely sliced scallions, a splash of fish sauce, and a crack of black pepper. Mix until the herbs are evenly distributed.

Heat a non-stick skillet over medium-high heat with the olive oil. Once shimmering, add the turkey-herb mixture, pressing it into a flat, pancake-like shape. Let it sear undisturbed for 4-5 minutes until the bottom develops a deeply browned, crispy crust.

Whisk the egg and pour it gently over the turkey patty, allowing it to flow into the gaps and bind everything together. Reduce heat to medium, cover, and cook for another 3 minutes until the egg is just set and golden.

While the omelet finishes, steam the spinach briefly until vibrant and wilted. Season with a drop of vinegar or lime juice to brighten the flavor.

Slide the Cha Ruoi onto a plate alongside a warm mound of steamed white rice and the side of sautéed spinach. Serve immediately while the crust is still crisp, garnished with fresh dill sprigs.