We had mugwort left over and one dish came to mind right away: trứng ngải cứu, basically a mugwort omelette and an old quick-breakfast go-to. Eggs seasoned with fish sauce and chicken bouillon, folded through chopped mugwort and pan-fried, then served with bánh mì and a dipping sauce.

Ingredients

For the omelette

• Mugwort
• Eggs
• Fish sauce
• Chicken bouillon
• Oil, for frying

For the dipping sauce

• Salt, pepper and calamansi juice
• Or Chin-su chili sauce

For serving

• Bánh mì (baguette)

Instructions

1. Coarsely chop the mugwort and put it in a bowl.
2. In a separate bowl, beat the eggs with the fish sauce and chicken bouillon until well mixed.
3. Pour the eggs over the mugwort and mix well.
4. Heat oil in a skillet over medium heat. Add the egg mixture and cook it into an omelette, flipping it halfway through.
5. Slide it out of the pan and cut it into pieces.
6. For the dipping sauce, mix salt, pepper and calamansi juice, or use Chin-su chili sauce.
7. Serve with bánh mì and the dipping sauce.

Notes & substitutions

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