Vietnamese Pork and Tomato Omelette-Trung Chien Ca Chua Thit Bam

The serving size in this recipe is a little big to Vietnamese in Vietnam but that is how we eat here and now.  It is hard to believe that we had only 2-3 eggs for the family meal at times.  Do not worry about the golden brown here because we all think and know that well cooked egg white will take longer to digest than soft cooked egg.  Maybe it makes this dish really filling?  If you are new to Vietnamese food.  Fish sauce is an acquired taste and used as salt in most dish. I use Three crab brand from Thailand for all my recipes.  The most famous and expensive is Red boat brand from Vietnam.  Feel free to use what brand you have but the level of salt in each branch slightly different may make the dish more or less salty.

Ingredients for 3-4 servings

For the shells
6 large eggs
1 tablespoon (15 ml) fish sauce
1-2 tablespoon/s vegetable oil

For the filling 
8 oz ground pork
1 medium tomato, diced
1/2 small onion or 1 large shallot, coarsely chopped
1 teaspoon (5 ml) ground black pepper
1/4 tsp salt
1 tsp fish sauce
1 teaspoon sugar
1 green onion;,thinly sliced; white and green separated
A few sprigs of cilantro (optional) coarsely chopped
1 Tbs vegetable oil
Cooked rice to serve

Beating egg and fish sauce in a large measuring cup or bowl with a folk or chopsticks until egg white and yolk blended together.  A few streaks of white left is ok.  Set aside.
  1. Mix ground pork, salt; sugar; fish sauce and ground black pepper.
  2. In a large non-stick skillet, heating 1 Tbs oil over medium high heat.  Stir in onion, garlic; and white part of green onion until light brown and fragrant.  Stir in pork mixture.  Keep stirring occasionally until slightly brown.  Breaking pork chunks if needed to make sure they cooked evenly.  Adjust heat down if needed if browning too quick.  Stir in tomato. cook a few more minutes until pork almost done no more pink or transparent look inside. Stir in green onion.  Remove from heat.
  3. If you want to make one big omelette.  Remove the filling from the skillet, wipe or wash it clean. Heating 1 TBS oil in the same skillet over medium heat until hot. Add beaten egg mixture, tilt pan to coat bottom.  Add the filling, cover immediately.  Reduce the heat down to medium or medium low depending on your stove, cooked a few more minutes until the top surface of eggs thickened but still slightly moist but not liquid.  Add chopped cilantro. Using a spatula fold the omelette over into half moon shape or you can leave it the open and serve in the pan or transfer it to a platter.
  4. If you want to make 4 small omelettes.  Use a medium non- stick skillet 8 inch and process like above using 1 tsp oil 1/4 of egg mixture (a glass measuring cup is very helpful here) and 1/4 of filling.

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