Dinner · Vietnamese · 15 min
Cha Ruoi (Hanoi-Style Sandworm and Pork Omelet) with Jasmine Rice
- Calories
- 745
- Protein
- 58g
- Carbs
- 84g
- Fat
- 23g
Ingredients
- 190.1 g ground turkey
- 0.4 each egg
- 18.7 g fresh dill
- 15 g scallion
- 0.2 tbsp canola oil
- 0.25 tsp black pepper
- 67.8 g jasmine rice
- 460.5 g spinach
- 1 tbsp lime juice
- 3 g red chili pepper
- 29.5 ml nuoc cham
Method
- 01Cook the dry jasmine rice in 105 ml of water using a rice cooker or small pot until tender and steam for 5 minutes.
- 02In a medium bowl, combine the ground turkey, beaten eggs, scallions, most of the chopped fresh dill (reserving a pinch for garnish), 1 tablespoon of nuoc cham, and black pepper. Mix thoroughly until sticky and well combined.
- 03Heat the canola oil in a non-stick skillet over medium-low heat. Pour in the meat and egg mixture, flattening it with a spatula into a pan-sized patty.
- 04Cover and cook for 5 to 6 minutes until the bottom is deeply golden brown and edges are firm. Carefully flip and cook for another 4 to 5 minutes uncovered until completely cooked through and eggs reach an internal temperature of 160°F (71°C) and turkey reaches 165°F (74°C).
- 05Toss the raw spinach with fresh lime juice and sliced red chili pepper in a bowl to form a fresh side salad.
- 06Serve the warm herb patty alongside the hot jasmine rice and spinach salad. Drizzle remaining nuoc cham over top and garnish with reserved fresh dill.
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