3 Eggs
10 ml Nuoc Mam sauce (optional)
15 ml Vegetable oil
1-2 teaspoons Dried shrimps, soaked in warm water
until soft and drained or 10 shelled shrimps
1 teaspoon Fresh mint, finely chopped
1 teaspoon Fresh coriander, finely chopped

Beat the eggs with Nuoc Mam sauce until light and fluffy. In an omelet pan, heat the oil over a medium heat. Add the egg and Nuoc Mam sauce mixture. Before it sets, stir in the shrimps, mint and coriander. Continue cooking until set. To finish off the top and obtain a successful rise, finish off under a preheated high grill. Ease around with a wooden spatula and fold the omelet.

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