Episode 5 of Brunch with Sian: Vietnamese Omelette

• temps total: 10 hours 10 minutes

Ingrédients

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Full at home recipe below, for more recipes and professional kitchen versions, head to @sianalmond.cooks patreon linked in her bio

All of our brunch dishes are made using @steweeggs 🍳

At home recipe👇

Pickled Carrots & Daikon

2 Large Peeled Carrots Julienne

1/2 Peeled Daikon Julienne

125g White Wine Vinegar

125g Water

50g Castor Sugar

Instructions

Bring the pickle liquid to the boil

Cool completely

Pour the pickle liquid over the carrots and daikon

Allow to pickle for at least 4 hours before use

Vietnamese Dressing

130g Water (Warm to Dissolve)

35g Sugar

65g Lime Juice

50g Fish Sauce

¼ Garlic Clove (Microplaned)

Chilli

White Pepper & Salt to taste

In a jug, Mix the warm water and sugar together to dissolve the granules

Add the rest of the ingredients to the jug, mix well

Omelette (5)

30g Eggs

8.5g Corn Starch/ Rice Flour

52.5g Sparkling Water

Big Pinch Salt

¼ teaspoon Turmeric to Colour

Mix the water and corn flour together till smooth

Blend everything together and pass through a fine chinois

Leave to sit for 10 mins before use

Heat fry pan on medium high heat

Spray the pan very lightly with oil spray

Pour in enough omelette mix to just cover the base of the pan

Swirl the pan around quickly in circles so the batter coats up all sides of the pan

Allow the omelette to cook through and the edges becomes crisp

Remove from the pan on to a tray for plating

Pork belly

1kg pork belly

Score then salt the skin

Marinate meat in Chinese 5 spice

Dry in the fridge for 24-48 hours

Scrape off salt and dust off remaining

Oven at 110°C for 3 hours then brush skin with oil 6.

After 3 hours turn temp to 220°C and allow skin to crisp up

To plate: Pipe on mayonnaise, top with salad of cucumber, spring onion, coriander and chillies mixed with dressing, spoon on mushroom parfait (optional), top with pork glazed with hoisin, pickled carrot and daikon, finish with spring onions, crispy shallots and a squeeze of lime (optional: fried egg)