Vietnamese Seafood Frittata

by Thi Khen Tran


  • 1 pkg mung bean thread
  • 7 oz crabmeat, drained
  • ¼ lb shrimp, shelled and de-veined
  • 3 dried black mushrooms, soaked, then minced
  • 3 fresh button mushrooms (optional)
  • 2 scallions, angle cut, rough chopped
  • 1 tsp garlic, minced
  • ¼ tsp pepper
  • ¼ tsp salt
  • 2 Tbsp shallots, rough chopped
  • 6 farm fresh eggs
  • vegetable oil or olive oil
Vietnamese Seafood Frittata

Randi Baird

Soak the mung bean thread as per the directions on the package and set aside. In the meantime, drain crabmeat and press out the liquid. Set aside.

Shell and de-vein the shrimp. Crush the shelled and de-veined shrimp with the back of a cleaver (i.e., use the blunt side of the cleaver much as you might use the blade). Lightly chop along the length of each shrimp, crushing but not cutting into it. This prepares the shrimp to be rough-chopped. Do not use a food processor as this will make the shrimp into a paste.

After soaking the mung bean thread for at least 15 minutes, use scissors to cut up the mung bean thread while it is in its soaking water. Cut into approximately 1-inch pieces, then drain.

Prepare mushrooms and mince. Mix all ingredients, except olive oil, in a bowl with the eggs.

Place a non-stick frying pan or an iron skillet over high heat. Add the olive oil. (A coating of the non-stick pan is sufficient. Add a more generous amount if using an iron skillet.)

When oil is hot but not smoking, add the frittata mix. Once the eggs are bubbling, turn the heat to medium.

Cook 5–7 minutes, covered, occasionally testing the sides of the frittata with chopsticks to gently nudge it away from the sides of the pan. With an iron skillet, it is wise to run a flexible spatula under the omelet toward the end of this cooking
cycle to check that it is not sticking to the pan.

After making sure that the bottom of the frittata is well-browned, it is ready to turn over. Place a dinner plate over the pan and flip the frittata out onto the plate. Now it may be slid back into the pan with the cooked side up.

Cook on low heat for 10 minutes, checking the bottom for a golden brown color.

When done, turn out onto a plate and cut like a pie into 4 or 6 pieces. Top with soy sauce or Khen’s Prepared Fish Sauce, a recipe found in her cookbook.

Serves 4 (or 6 small portions)