Vietnamese pork omelette

Vietnamese pork omelette

Omelette de porc à la Viêtnamienne

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

My father used to make me this dish any time of day, for breakfast, lunch or dinner. Spending time with my uncles and aunties in France sparked that memory of my childhood, so here it is.

Ingredients

Quantity Ingredient
6 free-range eggs
1 teaspoon fish sauce
2 spring onions, sliced, white part only
1 tablespoon vegetable oil
1/2 small red onion, finely chopped
2 garlic cloves, crushed
100g minced lean pork
coriander leaves, to garnish
crusty baguette, to serve

Method

  1. In a mixing bowl, whisk together the eggs, fish sauce and spring onion. Season with a generous pinch of sea salt and freshly ground black pepper.
  2. Place a non-stick frying pan over medium heat. Add the oil, then fry the onion and garlic for 5 minutes, or until soft and fragrant. Add the pork and continue to fry, stirring and breaking up any lumps, until browned.
  3. Pour the egg mixture into the pan and cover with a lid. Cook for 3 minutes, or until the base of the omelette is golden brown and the top is just set.
  4. Slide the omelette out of the pan, onto a plate. Garnish with coriander and serve with crusty baguette.
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