1/2 tsp. fish sauce
1/8 tsp. white pepper
2 tbsp. vegetable oil (and extra for the omelets)
1/4 cup finely chopped shallots or red onion
1 large clove garlic, minced
1 lb. ground pork
1 large ripe tomato, chopped
1/4 cup chopped green beans (or green peas)
1 tbsp. chopped fresh cilantro
1 scallion, chopped
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tsp. sugar
1/4 tsp. white pepper
Thinly sliced red or green jalapeños
Thai basil leaves
Steamed jasmine rice
1. Beat the eggs with 1/2 tsp. of fish sauce and 1/8 tsp. white pepper in a medium bowl or large measuring cup until thoroughly blended. Set aside.
2. Heat 2 tbsp. oil in a large skillet over medium heat until hot. Add the shallots and saute for 1-2 minutes until softened and fragrant. Stir in the minced garlic.
3. Add the ground pork and cook, breaking up the meat with your spatula, until almost cooked through.
4. Add the tomato, green beans, cilantro, scallion and seasonings. Stir to combine and bring up to a boil. Reduce heat and simmer for 5-10 minutes, or until most of the liquid has been absorbed and the mixture just slightly thickened. Cover, turn off heat, and set aside.
5. Heat about 1 tsp. of oil in a large non-stick skillet over medium heat. When the pan is hot, pour in 1/3 of the egg mixture. Swirl the pan around and lift the edges of the egg to let some of the raw mixture run underneath. Continue cooking another 1-2 minutes or until the bottom of the omelet is lightly golden (top of the omelet can still be slightly undercooked). Carefully slide the omelet on to a plate or chopping board.
6. Make another two omelets the same way with the remaining egg mixture, removing each to the plate (you can stack them on top of each before assembling).
7. To assemble: place one omelet on a chopping board and spoon 1/3 of the pork filling in the center. Fold the right and left sides of the omelet over the filling, then the top and bottom sides, to form either a square or rectangular shape. Carefully turn the omelet over on to a serving plate so that the folds are underneath.
8. To serve: you can cut an "X" in the middle (top) of the omelet package or slice each omelet into wedges (which is my preferred way of serving this dish, so you can see the filling). Garnish, as desired, with cilantro sprigs, scallions, sliced jalapeños and/or basil leaves. Serve with steamed jasmine rice on the side.