2 tbsp vegetable oil
450g/1lb pork mince
1 onion, finely chopped
3 spring onions, chopped
2 garlic cloves, crushed
1 red chilli, finely chopped
1 tbsp fish sauce
2 tbsp grated coconut cream
2 tbsp cornflour
6 free-range eggs, beaten
50ml/1¾fl oz fish sauce
150ml/5½fl oz rice vinegar
1 bird’s-eye chilli, finely chopped
1 tbsp chopped coriander stalks
Preheat the oven to 180C/350F/Gas 4.
Heat one tablespoon of the oil in a frying pan and fry the pork mince for 4-5 minutes, or until browned all over. Remove the pork from the pan and place into a bowl.
Add the onion, spring onions, garlic, chilli, fish sauce and coconut cream and mix until well combined. Stir in the cornflour, then fold in the eggs.
Heat the remaining oil in an ovenproof frying pan and fry the egg mixture for four minutes. Transfer the pan to the oven and cook for 12-15 minutes, or until the omelette has set.
Meanwhile, for the dipping sauce, mix together the fish sauce, rice vinegar, chili and coriander in a bowl until well combined.
Serve the dipping sauce alongside the omelette.
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