Make the dipping sauce by combining the fish sauce, lime juice, sugar, finely sliced birds eye chillies, and one finely chopped garlic clove in a small bowl. Try it then adjust the seasoning to your taste so that it’s balanced. Set aside so flavours meld.

Heat 2 tbsp cooking oil in a medium-sized frying pan then add one finely chopped garlic clove and shallot and fry until the shallot pieces are translucent then set aside.

Fry the pork mince and pepper with the mashed prahok or trei proma or fish sauce and set aside. (Note: if you’re not familiar with the funky pungent flavours of prahok or trei proma, use half the suggested amount the first time; if you are, adjust amount to your taste. If you’re not a fan, then use fish sauce.)

Add 2 tbsp cooking oil to the pan and heat. Meanwhile, combine the garlic, shallots and pork mince with the beaten eggs in a bowl then pour the mixture into the hot pan, ensuring the pork mince is evenly distributed.

As the egg mixture puffs up around the rim, tilt the pan so that the runny egg in the centre goes over the edge. Cook for 5 minutes or so until the omelette is firm, then using a spatula carefully check to see if the underside is golden brown. When it is, carefully turn it over by flipping it onto a plate and sliding it back into the pan or flipping it into directly into another pan to brown the other side.

Once done, slide the whole omelette onto a plate, then slice and serve with fresh herbs and/or raw salad vegetables. Sprinkle some of the dipping sauce onto the omelette or dip the omelette into the sauce.