Vietnamese Style Omelette


Great served in French bread with a little mayo.


  • 6 medium eggs, beaten
  • 2 spring onions, finely sliced
  • 1 tbsp chopped coriander
  • ¼ tsp LoSalt
  • ¼ tsp Thai fish sauce
  • 1 tbsp oil


  • 1 tbsp oil
  • 1 red pepper, thinly sliced
  • 6 spring onions, shredded
  • 100g beansprouts
  • 4 sprigs coriander, leaves picked
  • 3 sprigs mint, leaves picked


  1. Mix the eggs, spring onions, coriander, LoSalt and fish sauce in a small bowl.
  2. Heat half the oil in a 25cm based non-stick frying pan and pour in half the mixture, move the pan so that the mixture covers the base of the pan and cook gently for 2 minutes or until the egg has just set. Remove and repeat to make 2 omelettes.
  3. In the same pan, heat the oil for the filling and fry the pepper and spring onions for 4 minutes, adding the beansprouts for the last minute. Stir in the herbs and divide between the omelettes and fold over to serve.