Omelette of Pork, Preserved Radish and Spring Onion

COMPLIMENTARY RECIPE

“When we are our way across Vietnam, Pauline, Lewis, and I often found ourselves looking for restaurants with a sign reading Cơm Bình Dân (“home-style cooking”). We tired very easily of the food made fancy in some of the upscale restaurants and craved for more simple and honest food - food that is the true essence of Vietnamese cooking.” - Chef Mark Jensen

SERVES 2

INGREDIENTS

4 eggs
½ teaspoon salt
½ teaspoon cracked black pepper
1 teaspoon fish sauce
2 spring onions, white part only, sliced
1 tablespoon oil
½ small red onion, diced
2 cloves garlic, crushed
115g pork mince
1 tablespoon preserved radish

METHOD

In a bowl whisk together the eggs, salt, pepper, fish sauce, and sliced spring onions. Place a nonstick frying pan over medium heat, pour in the oil, then fry the onion and garlic until soft and fragrant. Add the pork and preserved radish and continue to fry until browned. Pour the omelette mixture into the pan and cover with a lid. Cook until the base is golden brown and the top is just set. Slide out onto a plate and serve with rice soup or white rice with fish sauce and fresh chilli.