Simple and Easy with Imperial Omelette for New Year’s Eve
Imperial Omelette (Chả Phụng), shape of Fenghuang, is a Vietnamese Imperial Palace dish. It’s made from pork paste, carrot, green beans, roasted seaweeds, and eggs. Its colorful presentation believe to bring good luck for the whole year.
Servings Prep Time
4people 10minute
Cook Time
18minute
Servings Prep Time
4people 10minute
Cook Time
18minute
Ingredients
Instructions
  1. Ingredients
  2. Peel and cut carrot into strips (5-6 mm thick). Cut off two ends of green beans. Steam the vegetables for 3 minutes.
  3. Season pork paste with garlic powder, ground pepper, and a dash of salt. Mix well until combined. Set aside.

  4. Crack the eggs into a bowls. Add some salt, annatto oil (opt.), and cornstarch mixture. Beat well.
  5. Brush oil on a hot non-stick pan and cook on medium low heat, pour the egg mixture over the pan. Swirl around in a circular motion to distribute the egg evenly and cook until set about 1 minute. Transfer the fried egg onto a plate.
  6. Place fried egg on a plate. Scoop 1 teaspoon of pork paste mixture and spread over the egg surface. Place 1 roasted seaweed on it and continue to spread 1 tablespoon of pork paste mixture on the seaweed. Then place the steamed carrot in between.
  7. Once again, cover the carrot with 1 tablespoon of pork paste mixture. Put steamed green beans over and wrap up the egg.
  8. Steam the egg rolls for 15 to 20 minutes.
  9. Let the rolls cool down completely before you cut them into slices.

  10. Make the bird head from carrot and decorate with vegetables, including carrot, onions, cucumber, and norfork pine.
  11. Arrange the rolls on a plate as in the picture and enjoy the food with chili sauce or soy sauce!