This is one of those recipes that doesn’t actually need a recipe, but it absolutely deserves its own post. Trứng ốp la was the very first thing that my mom ever taught me how to make and was what I had for breakfast most growing up. I didn’t really ever have cereal, pancakes, or what you would call a traditional breakfast, so for a while, this is what I thought everyone had for breakfast.
I love Western breakfasts like scrambles or omelets just as much as the next person, but Vietnamese fried egg hits home for me. It’s the perfect combination of onions, butter, and eggs. The Maggi seasoning is what brings it all together for me. While this was mainly for breakfast, you can still enjoy it for any meal!
Dipping some crusty bread, breaking into the yolk, and sopping up the butter and Maggi is pure bliss.
More often than not, I typically just had it with whatever sliced bread my mom picked up from the food bank, but traditionally, this is served with a French baguette and can even be made into a bánh mì! Whatever vehicle you choose for your carb source, it will still be phenomenal.
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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