Trung Chien Thit Bam - Pork Omelette with Preserved Radish

The more i delve into the cuisine, the more i love Vietnamese food. I think i've only ever been to a few Vietnamese restaurants in my life, and far to many of those were 'Chinese/Vietnamese' hybrids, or dodgy cafes on Swanston St, Melbourne where the food is as Authentic as your average butter chicken.

From my favorite cookbook-of-the-moment, Secrets Of The Red Lantern, comes this beautiful Vietnamese omelette. I think it's the Cai Po or preserved radish that gives this dish it's special, subtle but delicious flavour. You can buy this ingredient at Asian supermarkets (or sucker your Singaporean friend into buying it for you, thanks Darryl!)

Ingredients Serves 2 as main

• 5 eggs
• 1/2 tsp salt
• 1 tsp fish sauce
• 2 spring onions, white part only, sliced
• 1 finely chopped chilli
• 1/2 tsp white pepper
• 1 tbsp olive oil
• 2 shallots, diced
• 2 garlic cloves, crushed
• 125gm minced pork
• 1 tbsp Cai Po (preserved radish)
• Chilli and coriander for garnish

Method

Whisk together the eggs, salt, pepper, fish sauce, spring onion and finely chopped chilli

Heat a frying pan over medium heat and add the oil, shallots and garlic

Saute until softened and fragrant
Add the pork and cai po and saute until browned

Pour the egg mixture over the pork and onions and cover with a lid

Cook until the top of the mixture looks almost (but not quite cooked)

Flip the omelette in half over itself and cut into 2
Top the omelette with chilli and coriander
Serve with white rice and salad