Cha ruoi Hanoi sandworm omelette

Method

1. 1 Blanch the sea worms in hot water (around 60 degrees Celsius) for 1 minute, then remove any debris and legs.
2. 2 Blend the sea worms with the ground pork and chicken eggs until well combined.
3. 3 Finely chop dried orange peel, dill, and green onions and mix them in — the orange peel is the essential characteristic flavor of the mudworm patties.
4. 4 Season with fish sauce, pepper, and chili, then let the mixture rest for 10 minutes to absorb the flavors.
5. 5 Pour the oil into a pan of hot oil, fry over low heat for 5 minutes on each side until golden brown, and serve hot with chili fish sauce.

With an appliance

• Oven 44 min

  Replace step 5: Pour the mudskipper mixture into a shallow, greased baking pan, bake on the middle rack at 190 degrees for 16 minutes, rotating the pan at the 8th minute; turn on the top for the last 2 minutes to brown the surface.