Description
A thick Vietnamese omelette packed with minced pork, eggs, garlic, shallots, spring onions and savoury fish sauce.
Ingredients
Units Scale
- 6 large eggs
- 300 g minced pork
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 3 spring onions, finely sliced
- 1 1/2 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral cooking oil, plus more if required
- fresh coriander, optional, for serving
- steamed jasmine rice, to serve
Instructions
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add the shallots and garlic, then sauté for about 1 minute until fragrant.
- Add the minced pork and cook for 5 to 7 minutes, breaking it apart as it cooks. Continue cooking until the pork is cooked through and any excess liquid has evaporated. Remove from the heat and allow to cool slightly.
- Crack the eggs into a large bowl and beat until evenly combined. Add the fish sauce, sugar and black pepper, then whisk again.
- Add the cooked minced pork and sliced spring onions to the beaten eggs. Stir well so the pork distributes evenly throughout the mixture.
- Heat the remaining oil in a 24 to 26 cm non-stick frying pan over medium-low heat. Pour in the pork and egg mixture, spreading the meat evenly around the pan.
- Reduce the heat to low, cover and cook for 6 to 8 minutes, or until the underside develops a deep golden crust and the top has mostly set.
- Place a large plate over the frying pan and carefully invert the omelette onto it. Slide the omelette back into the pan so the uncooked side faces down.
- Cook uncovered for another 3 to 5 minutes, or until the second side turns golden and the centre has completely set.
- Transfer to a serving plate and allow the omelette to rest for a couple of minutes before cutting into generous wedges.
- Serve hot with steamed jasmine rice and, if desired, fresh coriander and a small bowl of nước chấm on the side.