Photograph of the finished Cha ruoi Hanoi sandworm omelette

Vietnam · Chả rươi

Cha ruoi Hanoi sandworm omelette

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ragworm Ragworm 14.1 oz
  • Photograph of Pork Pork 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Dried tangerine peel Dried tangerine peel 0.1 oz
  • Photograph of Dill Dill 1.4 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Oil Oil ⅔ cup

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.

Start cooking