Back in university, I would visit my cousin Lili in Ottawa one weekend and join her and her roomates for a huge brunch. As we were eating an omelette prepared by one of her roomates, my cousin and I looked at each other obviously having the same thought "is there any fish sauce around?". My cousin's roomates were looking at us obviously thinking "what are you talking about, eggs are eggs, what's the big deal guys?". The big deal is (and any vietnamese would agree with me), fish sauce makes an AMAZING difference in the taste of eggs, whether scrambled or in omelettes. It just adds that extra "umpf" flavour, and not a "fishy" one as most would anticipate. So as I was eating my breakfast-brunch this morning, I thought this was the perfect time to write about it and about how easy it is to prepare, like any other egg dish. Most of my friends of different ethnic backgound (Greek, Austrian, Colombian, French..) have just discovered this great combination and were amazed by the wonderful flavour fish sauce can bring to eggs. Mind you, scrambled eggs with fish sauce doesn't look any different from regular scrambled eggs western culture is used to, but do trust me on this, it tastes a million times better!
Recipe "au pif":
4 large eggs
1 1/2 tsp fish sauce (nuoc mam)
some ground black pepper
Some oil for cooking
Whisk eggs and fish sauce in a bowl and scramble in a hot pan. Remove from heat until firm and soft in texture(not too firm) and slightly runny. Keep scrambling and serve hot with bread and butter.
Enjoy and let me know of your experience tasting these yummy eggs!