Chả Rươi (Classic Vietnamese Griddled Blood Cockle Omelette)
Món truyền thống · Vietnamese
A traditional Vietnamese delicacy, Chả Rươi is a savory griddled omelette made with blood cockles (rươi), pork, and aromatic herbs. It's known for its unique texture and rich, earthy flavor, often enjoyed during the autumn season.
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Nguyên liệu
- Blood cockles (rươi)300g
- Ground pork200g
- Chicken eggs4 large
- Shallots2 medium, finely chopped
- Scallions3 stalks, finely chopped
- Cilantro1/4 cup, finely chopped
- Dill1/4 cup, finely chopped
- Fish sauce2 tbsp
- Black pepper1 tsp
- Salt1/2 tsp
- Vegetable oil3 tbsp
Các bước
- 1
Clean the blood cockles thoroughly. If using fresh, rinse them multiple times in cold water until the water runs clear. If using frozen, thaw and drain.
- 2
In a large bowl, combine the cleaned blood cockles, ground pork, chopped shallots, scallions, cilantro, and dill.
- 3
Add fish sauce, salt, and black pepper to the mixture. Mix well until all ingredients are evenly distributed.
- 4
In a separate bowl, whisk the eggs until well beaten.
- 5
Pour the whisked eggs into the blood cockle and pork mixture. Stir gently to combine, ensuring the eggs coat all ingredients.
- 6
Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
- 7
Pour the mixture into the hot skillet, spreading it evenly to form a thick omelette.
- 8
Cook for about 5-7 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
- 9
Once cooked, slide the Chả Rươi onto a serving plate. Cut into wedges and serve hot.
