30 ml (2 tbsp) vegetable oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
225 g (8 oz) minced pork
30 ml (2 tbsp) fish sauce
5 ml (1 tsp) granulated sugar
freshly ground black pepper
2 tomatoes, peeled and chopped
15 ml (1 tbsp) chopped fresh coriander
2 garlic cloves, finely chopped
1 small onion, finely chopped
225 g (8 oz) minced pork
30 ml (2 tbsp) fish sauce
5 ml (1 tsp) granulated sugar
freshly ground black pepper
2 tomatoes, peeled and chopped
15 ml (1 tbsp) chopped fresh coriander
For the omelette
5 - 6 eggs
15 ml (1 tbsp) fish sauce
30 ml (2 tbsp) vegetable oil
sprigs of coriander, to garnish
red chillies, sliced, to garnish
15 ml (1 tbsp) fish sauce
30 ml (2 tbsp) vegetable oil
sprigs of coriander, to garnish
red chillies, sliced, to garnish
method
1. First heat the oil in a wok or frying pan. Add the garlic and onion and fry for 3 - 4 minutes until softened. Stir in the pork and fry for about 7 - 10 minutes, until lightly browned.
2. Add the fish sauce, sugar, freshly ground pepper and tomatoes. Stir to combine and simmer until the sauce thickens slightly. Mix in the chopped fresh coriander.
3. To make the omelettes, whisk together the eggs and fish sauce.
4. Heat 15 ml (1 tbsp) of the oil in an omelette pan or wok. Add half the beaten egg and tilt the pan to spread the egg into a thin even sheet.
5. When set, spoon half the filling over the centre of the omelette. Fold in opposite sides; first the top and bottom, then the right and left sides to make a neat square parcel.
6. Slide out on to a warm serving dish, folded-side down. Repeat with the rest of the oil, eggs and filling.
7. Serve garnished with sprigs of coriander and red chillies.
2. Add the fish sauce, sugar, freshly ground pepper and tomatoes. Stir to combine and simmer until the sauce thickens slightly. Mix in the chopped fresh coriander.
3. To make the omelettes, whisk together the eggs and fish sauce.
4. Heat 15 ml (1 tbsp) of the oil in an omelette pan or wok. Add half the beaten egg and tilt the pan to spread the egg into a thin even sheet.
5. When set, spoon half the filling over the centre of the omelette. Fold in opposite sides; first the top and bottom, then the right and left sides to make a neat square parcel.
6. Slide out on to a warm serving dish, folded-side down. Repeat with the rest of the oil, eggs and filling.
7. Serve garnished with sprigs of coriander and red chillies.
serving amount
serves 4
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