Although they are nothing more than egg and the classic Vietnamese combination of pork, onion, and mushrooms, these omelets are rich, savory, chewy, and a bit crispy at the edge, and they taste remarkably good. Enjoy them hot from the pan, at room temperature, or even cold. The wedges are usually served with rice, though I have also stuffed them into baguette sandwiches (page 34).
Recipe information
Yield
makes 2 small flat omelets, to serve 4 to 6 with 2 or 3 other dishes
Ingredients
Preparation
Step 1
In a bowl, combine the pork, wood ear mushrooms, shiitake mushrooms, scallions, salt, and pepper. Using a fork, break the pork into small pieces and mix it well with the other ingredients. Add the eggs and mix until thick.
Step 2
In an 8-inch nonstick skillet, heat 2 teaspoons of the oil over medium-low heat. Give the egg mixture a stir and pour half of it into the skillet, spreading it out into an even layer. When it starts bubbling at the edge, cover and cook gently for 4 minutes, or until the top is opaque yellow and slightly cooked. Uncover and fry for 3 to 4 minutes, or until the underside is golden brown. Using a spatula, quickly and confidently flip the omelet. Dribble in 1 teaspoon of the oil at the side of the pan and continue to cook for 2 to 3 minutes, or until browned on the second side. Slide the finished omelet onto a serving plate and keep warm in a low oven. Repeat with the remaining egg mixture and oil.
Step 3
To serve, cut each omelet into 6 to 8 wedges and arrange on 2 plates or a platter. Put the chiles, fish sauce, and soy sauce in separate small bowls on the table. Let diners craft their own dipping sauce by muddling some chiles in either the fish sauce or soy sauce.
