Step 1

First, crack two eggs in a large bowl.

Step 2

Season the raw eggs with fish sauce.

Step 3

Beat the egg with the fish sauce until it is fluffy and homogeneous.

Step 4

Heat sufficient vegetable oil at least one inch in depth in a wok.

Step 5

Pour the beaten eggs about one foot above the wok. Maintain medium-high heat and do not disturb the egg for the first 20 seconds, to let the egg set.

Step 6

Flip over when the edges and the bottom of the omelet turn golden.

Step 7

Remove the omelet with a large wire mesh strainer when both sides have turned golden.

Step 8

Remove the excess oil with a paper towel.

Step 9

Garnish the omelet with some spring onions to serve.