Omelette of Pork Mince, Preserved Radish and Spring Onion (Trung Chien Thit Bam)

Serves 2

I am so impressed with the Red Lantern cookbook (Secrets of the Red Lantern, Pauline Nguyen).

Having not cooked from it for a few years, I am back into it and everything I have cooked so far has been quite outstanding; the recipes are clear to follow and the book is generally an excellent read, with many stories behind the authors and the food.

This omelette is great and reminded me of Neil Perry’s Blue Swimmer Crab omelette, not because they are similar in taste, but because of the freshness and lightness of the end-production. The spring onions with the fish sauce and browned pork is just great, surrounded by the fluffiness of the egg.

I had the omelette with sliced green chillis and spring onions, and a bowl of rice on the side.

This should become one of the long-day, too-hard-to-cook-but-should-cook-something recipes in your repertoire.


4 eggs
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon fish sauce
2 spring onions, white part only, sliced
1 tablespoon oil
1/2 small red onion (I used an eschalot)
2 garlic cloves, crushed
100g minced (ground) pork
1 tablespoon preserved radish (available from Asian Supermarkets, I found a Japanese brand providing a whole, slated radish and chopped it finely)


  1. In a bowl, whisk together the eggs, salt, pepper, fish sauce and sliced spring onions.
  2. Place a large non-stick frying pan over medium heat, add the oil and then fry the onion and garlic until soft and fragrant.
  3. Add the pork and preserved radish and continue to fry until browned.
  4. Pour the omelette mixture into the pan and cover with a lid; foil or a same-size fry pan will do.
  5. Cook until the base is golden brown and the top just set, slide out onto a plate folding if desired and serve.

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