Minced Pork Omelette
Here is a classic Vietnamese dish which I love. You can easily make the recipe into a seafood one by using crab or prawns in place of the pork.
250g minced pork
4 spring onions
2 tbsp vegetable oil
Bunch of fresh coriander to serve
2 tbsp fish sauce to serve
½ tsp chopped chilli to serve
In a bowl mix the pork, spring onions and eggs.
Place a large frying pan on a medium heat and coat with oil. Add the egg mixture. Move the mixture around by tipping the pan ensuring it is all cooked equally. Turn the heat down to low, cover and leave to cook for a further 5 minutes. Check the eggs are cooked.
Using a spatula free the eggs from the pan, flip to the other side. Continue to cook until both sides are golden.
Place on a plate and cut in to 5 slices both down and across. Serve with a scattering of coriander, chilli and small amount of fish sauce.