Ingredients

PORK FILLING

30 ml of vegetable oil (peanut is best but don’t use olive oil)

2 minced garlic cloves

1 red onion finely diced

250gms of pork mince

30ml of fish sauce

1 can of chopped Italian tomatoes (410gms)

1 tsp of fresh ground black pepper

1 small bunch of coriander/cilantro rinsed and roots removed(8 stalks)

OMELETTE MIX

6 Eggs

4 tsp of fish sauce

4 tsp of vegetable oil.

Preparation

  1. Heat 30 ml of vegetable oil in a wok or large non-stick fry-pan and add minced garlic and onion; cook for 3-4 minutes until soft.
  2. Add minced pork and cook for further 8-10 minutes until the pork is browned.
  3. Add fish sauce, pepper and tomatoes and reduce to simmer until mixture thickens.
  4. Chop 6 stalks of the coriander and add to pork mixture and reduce heat.
  5. Mix the eggs and fish sauce together in a mixing bowl.
  6. Heat a 200m (8 inch) nonstick fry pan and add 1 tsp of vegetable oil.
  7. When hot add a quarter of the omelette mix.
  8. Tilt and rotate pan over fire until the mix is almost set.
  9. Add a quarter of the pork mix and fold omelette over.
  10. Turn out onto plate for serving and garnish with a sprig of the remaining coriander.
  11. Repeat until omelette mix finished