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Vietnamese omlettes are a favorite childhood dish of Chef Hop Phan, co-owner and founder of Dos Chinos in Orange County, California.


½ pound ground pork

3 large eggs

4 minced scallion whites

1 minced small shallot

2 minced garlic cloves

½ teaspoon kosher salt

½ teaspoon fresh cracked black pepper

½ teaspoon fish sauce

1 teaspoon oil


Mix everything. Then, heat a small nonstick pan on medium-low heat. Add 2 tablespoons of oil. When the oil is hot, add the omelette mixture. Level the mixture out until flat and cook untouched on one side until the bottom is golden brown. Then, flip the omelette and cook the other side golden brown. You should see the edges foaming and frying until crispy.

Cut the omelette into triangles and eat with hot jasmine rice and maybe some fresh crushed chilies in fish sauce, if you’re so inclined.

Original recipe by Hop Phan on

Photo Courtesy of Balance With Jess