Crack the eggs into a mixing bowl and add fish sauce, soy sauce, and chopped herbs. Whisk vigorously until the mixture is uniform and slightly frothy.
4 large eggs, 1 tablespoon fish sauce, 1/4 cup fresh herbs, 1 teaspoon soy sauce
Place a frying pan or wok over medium-high heat and pour in the vegetable oil. Swirl to coat the bottom evenly.
1 tablespoon fish sauce
Once the oil is hot and shimmering, pour the beaten egg mixture into the pan. Let it cook undisturbed for about 30 seconds until the edges start to set and turn golden brown.
1 tablespoon fish sauce
Reduce the heat to medium and cook for another 1-2 minutes, occasionally gently shaking the pan or tilting it to evenly distribute the eggs. Look for crispy edges and a mostly cooked, yet slightly runny interior.
1 tablespoon fish sauce
Use a spatula to flip the omelet carefully or fold it if preferred. Cook for an additional 30 seconds to ensure the interior is cooked through, with a golden exterior.
1 tablespoon fish sauce
Transfer the cooked omelet to a plate, cut into wedges, and serve immediately. Optional: garnish with additional herbs or serve alongside a dipping sauce.
