Start by gathering all your ingredients. Chop the ginger, slice the spring onions into rings, and quarter the cherry tomatoes. If using, chop the shallot.
In a mixing bowl, crack the 4 large eggs and add the 2 teaspoons of fish sauce. Whisk the eggs until the mixture is well combined and slightly frothy.
Place a non-stick skillet over medium heat and add a splash of oil. Ensure the oil is evenly distributed across the surface of the skillet.
Once the oil is hot, add the chopped ginger, spring onions, and shallots (if using) to the skillet. Sauté them for about 1-2 minutes until fragrant and slightly softened.
Stir in the quartered cherry tomatoes and cook for an additional minute, allowing them to start releasing their juices.
Pour the egg mixture into the skillet over the sautéed vegetables. Allow the eggs to set for a few moments before gently stirring with a spatula. Continue to cook and stir until the eggs are softly scrambled and just cooked through, about 3-4 minutes.
Once the eggs are cooked to your liking, remove them from the heat and season with freshly cracked black pepper. Serve your Vietnamese Scrambled Eggs immediately, garnished with extra spring onions if desired.
