Vietnamese Chayote and Dried Shrimp Omelette (Trung Chien Su Su Tom Kho)

Vietnamese Chayote and Dried Shrimp Omelette (Trung Chien Su Su Tom Kho)

When the fridge is running empty or I just don’t feel like cooking, it’s an omelette with all the fixings to the rescue. Below is a quick recipe of a Vietnamese-style omelette with dried salted shrimp and chayote squash. Protein and vegetables … all in one pan.

You can find chayote squash just about anywhere these days. They used to be available in only Asian grocery stores. Now I can find them in all my American grocery stores. On the rare chance I can’t them in stores, my mother-in-law grows them aplenty, and she makes sure I never leave her house without them. If you are modest and refuse to take them, she throws them at you.

Chayote, also known as mirliton squash or Trai Su Su in Vietnamese, looks much like a deformed green potato. It also has the same texture as the potato except chayote has an inedible core. Some varieties have spiky hairs, while others are smooth like a baby’s bottom. Also, depending on the variety, the skin of the chayote squash releases a lot of latex so I always make sure to wear disposable gloves when cutting them. In addition to cooking chayote in an omelette, you can also add them to soups like this pork spare rib soup with chayote.

Vietnamese Chayote and Dried Shrimp Omelette (Trung Chien Su Su Tom Kho)

Vietnamese Chayote and Dried Shrimp Omelette (Trung Chien Su Su Tom Kho)

Serves 2-3

Ingredients

• 3 eggs
• 1/2 teaspoon ground black pepper
• 1 teaspoon fish sauce
• 1 teaspoon granulated sugar
• 2 tablespoons vegetable oil
• 2 garlic cloves (peel and mince)
• 1/2 cup small dried salted shrimp (soak in water for 10 minutes, drain and rinse)
• 2 small chayote (peel, remove core, cut into matchsticks)
• 1 green onion/scallion (remove end, slice thinly)

Instructions

1. In a small bowl, whisk together eggs, black pepper, fish sauce and sugar. Set aside.
2. In a large non-stick skillet, add vegetable oil and heat on medium high.
3. Add garlic and salted shrimp. Saute until fragrant and lightly browned. Add chayote. Cook for 4-6 minutes or until softened. Add eggs evenly over the chayote. Lower heat to low and cook until eggs have completely set.
4. Garnish with sliced green onions and serve with steamed rice.

Vietnamese Chayote and Dried Shrimp Omelette (Trung Chien Su Su Tom Kho)