Artemia Omelette Recipe

Place the live Artemia biomass in a fine-mesh sieve and rinse thoroughly under cool running water for 30–60 seconds to remove excess salt, debris, and any waterborne impurities. Shake gently to drain.

Transfer the rinsed Artemia to a bowl. Add 1 tsp sea salt, 1/4 tsp freshly ground black pepper and 1/2 tbsp lime or lemon juice, and gently toss to season. Let sit 3–5 minutes to lightly cure and firm up the flesh.

Crack the 4 eggs into a medium bowl and beat lightly with a fork or whisk until homogenous.

Add 3 tbsp rice flour, 45 ml water, 1/2 tsp sea salt and 1/4 tsp black pepper to the eggs. Whisk until smooth and slightly frothy; the rice flour creates a light, slightly chewy texture that helps suspend Artemia in the omelette.

Taste the batter and adjust seasoning if needed (add a pinch more salt or pepper). Let the batter rest 3 minutes so the rice flour hydrates.

Heat a nonstick or well-seasoned skillet over medium heat. Add 2 tbsp vegetable oil and swirl to coat. When shimmering but not smoking, add the thinly sliced yellow onion. Sauté 1–2 minutes until it softens and becomes translucent but not browned.

Stir in the seasoned Artemia and cook 30–60 seconds, just to warm and integrate with the onion. Avoid overcooking to keep the Artemia tender.

Reduce heat to medium-low. Pour the egg–rice flour batter evenly over the onion–Artemia mixture in the skillet. Tilt the pan so batter spreads to the edges and creates an even layer. Use a spatula to gently tuck edges if needed.

Sprinkle the thinly sliced scallion evenly over the top. Cover the pan with a lid and cook 2–3 minutes until the egg sets mostly on top but still slightly moist; steam under the lid cooks through without toughening.

If you like a slightly browned underside, remove the lid and increase heat to medium for 30 seconds to 1 minute until the bottom is lightly golden. Optional: run the spatula around the edge to ensure it releases.

Add 1 tsp fish sauce or light soy sauce around the edges (optional) and fold the omelette in half using a spatula, or slide onto a cutting board and fold. Cook 15–30 seconds more to marry flavors.

Slide the Artemia omelette onto a serving plate. Garnish with chopped cilantro or Vietnamese coriander if using and an extra grind of black pepper. Serve immediately with steamed jasmine rice or as an accompaniment to other Mekong Delta dishes.