Main Dish

Vietnamese Frittata with Ground Pork, Onion and Basil

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This delicious and luscious Vietnamese Frittata features eggs, ground pork, onion, and basil. The minute it comes out of the oven, you will marvel at how good it smells.

This luscious Vietnamese Frittata features eggs, ground pork, onion and basil. It's so quick and easy to make. You only need one cast iron skillet to cook it.

Traditional Vietnamese Frittata (Trung ran thit)

I can say with confidence that almost every family in Vietnam eats frittata once a week. Traditional Vietnamese Frittata usually contains eggs, ground pork, and aromatics such as shallots, scallions, and chives. We beat the eggs, then add all other ingredients and mix well. After that, we pour the egg mixture into a pan, cook until the bottom is golden brown and then flip it, cook the other side until golden brown and the meat inside is fully cooked. It only takes 5-10 minutes to cook at medium-high heat depending on the thickness of the frittata and how much meat is in the dish.

What I’m introducing to you today is a modern version of Vietnamese Frittata with my own twist. I absolutely love the traditional version, and it was always one of my most favorite dishes as a kid. However, I find that the traditional method yields a frittata with a somewhat dry and dense texture. Adding liquid, either water or milk, improves the texture a little but I wasn’t totally satisfied. Besides, flipping the traditional frittata can be tricky, especially if there are a lot of add-ins. The question “how to improve and elevate it” keeps lingering in my head.

Vietnamese Frittata with a modern twist

I recently watched a Japanese cooking animation (anime). One of the characters in the animation is from a family that owns an Italian restaurant. He made a salad dish containing frittata during one exam at his cooking school. I know this may sound silly, but I had a light bulb moment when I watched it. The cooking method of Italian frittata could be the answer to my question!

I read this useful article “How to Make a Perfect Frittata” on bonappetit.com and tested out the new method. First, I sauté onion and ground pork in my cast iron skillet to cook off the moisture as well as render the pork fat. After beating the eggs, I add chopped scallion and basil, mix to combine and then pour the mixture into the skillet. When the edge of the frittata starts to set, I put the skillet into the oven at 400F and cook for 12-15 minutes, until the center sets.

I am so happy to report that this method results in the most delicious Vietnamese frittata I have ever eaten. Though I have made this modern version for dinner multiple times now, I’m still amazed at the soft and luscious texture of the frittata. Just a small twist can make a huge difference! Another thing I like about this method is since it takes longer to cook than the traditional method, the flavors from all the ingredients meld together much better.

Cooking tips for this modern Vietnamese Frittata

You should fully cook the onion and ground pork to release excess moisture before adding the eggs. You will also render fat from the pork when doing this. I always transfer the cooked pork and onion mixture to a plate lined with paper towel and remove excess fat from the cooking pan.

You only need to use one pan in this recipe, and the pan should be oven-safe. I always use my cast iron skillet to cook this dish.

This luscious Vietnamese Frittata features eggs, ground pork, onion and basil. It's so quick and easy to make. You only need one cast iron skillet to cook it.

Print Recipe
Vietnamese Frittata with Ground Pork, Onion and Basil
This Vietnamese Frittata features eggs, ground pork, onion and basil. It is so luscious, tasty and easy to make.
Vietnamese frittata with ground pork, onion and basil
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 8 large eggs
  • 1 small to medium yellow onion, diced
  • 3 tablespoons finely chopped shallot
  • 3 tablespoons almond milk
  • 2/3 cup 1'' long scallion pieces
  • 3 tablespoons coarsely chopped basil
  • 0.75 lb ground pork
  • 3 1/2 teaspoons fish sauce (divided)
  • 3/8 teaspoon salt (divided)
  • olive oil
  • black pepper
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 8 large eggs
  • 1 small to medium yellow onion, diced
  • 3 tablespoons finely chopped shallot
  • 3 tablespoons almond milk
  • 2/3 cup 1'' long scallion pieces
  • 3 tablespoons coarsely chopped basil
  • 0.75 lb ground pork
  • 3 1/2 teaspoons fish sauce (divided)
  • 3/8 teaspoon salt (divided)
  • olive oil
  • black pepper
Vietnamese frittata with ground pork, onion and basil
Instructions
  1. Preheat oven to 400F.
  2. Prep all the veggies and herbs: dice the onion, chop the shallot, cut scallion into 1'' long pieces and roughly chop basil.
  3. Beat 8 eggs in a bowl, add almond milk, scallion, basil, 1/8 teaspoon of salt, 1.5 teaspoon of fish sauce and black pepper. Mix to combine. Set aside.
  4. Place a 9'' - 10'' cast iron skillet over medium high heat. Add olive oil, shallot and onion, sauteed for about 2 minutes until fragrant.
  5. Add ground pork to the skillet, break into small pieces. Add 2 teaspoons of fish sauce, 1/4 teaspoon of salt and black pepper. Cook and stir frequently for 4-5 minutes to render fat and cook off moisture.
  6. Line a clean plate with paper towel and transfer the cooked pork and onion to the plate to absorb excess oil. If there is too much fat in the skillet, remove some of it. You need just enough oil/fat in the skillet to coat the bottom and all sides of the skillet.
  7. Adjust the heat to medium. Add the pork and onion back to the skillet, spread into a thin and even layer. Pour the egg mixture into the skillet. Cook until the side of the frittata starts to set, remove the skillet from the stove and put it in the oven.
  8. Cook the frittata in the oven for 12-15 minutes, depending on the thickness, until the center has just set. Remove from the oven, let it rest for 2-3 minutes, then cut into wedges and serve.

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7 Comments

  • Reply
    Marvellina @What To Cook Today
    July 9, 2017 at 3:42 pm

    I love the modern twist to the traditional Vietnamese Frittata. Absolutely brilliant and gorgeous photography too

    • Reply
      delightfulplate
      July 12, 2017 at 2:46 am

      Hi, Marvellina! Thank you so much for your kind words! I’m still finding ways to improve my photography skills. Your photos are stunning and whenever I see them on Pinterest, I always think they look so beautiful with a unique style.

  • Reply
    Trang
    July 28, 2017 at 3:38 am

    This is one of my favorite easy Vietnamese dishes to make! Your blog is wonderful and your photography on point. I just love that you’re cooking Vietnamese food. One of my big life regret was that I never paid attention in the kitchen with my grandma. I only know how to make a handful of Vietnamese dishes. I’m following you on all channels 😉

    • Reply
      delightfulplate
      July 29, 2017 at 1:02 am

      Thanks so much for commenting, Trang! I didn’t spend time in the kitchen with my mom at all when I was still living with my parents haha. I only started learning to cook after living far from them. You can try Vietnamese recipes on my blog and I can try your baking recipes 😊.

      • Reply
        Trang
        July 29, 2017 at 3:24 am

        Yup, that’s the plan! I will definitely try some of your recipes! 🙂

  • Reply
    Alisha Robar
    September 29, 2017 at 1:46 am

    Made this tonight and it was delicious! The only things I did different was that I added 1/4 tsp of Chinese 5 spice powder for a little extra flavor. I WILL make this again.

    • Reply
      delightfulplate
      September 29, 2017 at 4:47 am

      Hi, Alisha! Thank you so much for trying my frittata recipe! I also like the aroma of five-spice powder a lot, and I’m sure it makes the dish even more delicious. I will try adding it next time I make this dish. Thanks again!

    Your comment means a lot to me!

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