Vietnamese Pork Mince Omelette

Top down view of a Vietnamese pork omelette in a fry pan.

My Vietnamese pork mince omelette is a perfect recipe for families on a budget. It is a simple rice dish that is served as comfort food in homes all over south east Asia. Made with mainly eggs, pork mince and noodles, this recipe is quick to make and great for light dinner or lunch. Coming in at under $3 per 2 servings plus rice, it doesn’t get much cheaper than that for something healthy and made from scratch!

To all those people who have never stuffed up an omelette flip… nobody likes you. I, like everyone else dread it. Even though I have done it many times, I start sweating bullets as I get closer to the time to flip. What’s funny is that this recipe is a home dish and nobody outside my family is EVER going to see it. However, suffering from a bad case of undiagnosed OCD I have a need to perfect everything!

A 45 degree view of a bowl of rice with a slice of Vietnamese pork omelette.

So how do you increase your chances of a perfect flip almost every time? The secret is to make them smaller! Yep, a smaller omelette is much easier to flip with the help of a spatula.  Also ingredients like glass noodles help give the omelette structure so that is more likely to stay together as it is doing somersaults in the air!  This is why this recipe is only 2 servings. You can really minimise failure by having 2 perfect smaller omelettes for a family of 4 than serve a giant omelette and risk it looking like a Picasso!

My Tips for a Successful Pork Omelette

  1. The ideal fry pan size for these omelettes is 25 cm or 10 in. It is 10 times easier to flip a small omelette than a big one.
  2. If you are going to attempt a big omelette, I strongly suggest putting in more glass noodles so that it makes the omelette sturdier. Also, using a lid on your fry pan will help cook the top of the omelette faster and make it easier to flip.
  3. When cooking the pork mince, use a wooden spoon to break the mince up into smaller chunks. Big chunks of mince tend to make the omelette weak and may break up more easier while flipping or handling.
  4. If using the one fry pan, make sure to wash the pan after cooking the mince to reduce the chance of the omelette sticking.  This is particularly important in older fry pans where the non-stick surface may not be as good as it once was.
  5. When combining the eggs and cooked mince, do it gently with chopsticks or a spoon. Avoid adding too much air into the omelette,  since it will give an unpleasant bubbly texture.

Recipe Costings

This table shows how much this recipe will cost if you had to go out and buy everything on the ingredients list (“Shop Price”), as well as the value of ingredients actually used in the recipe (“Recipe Cost”).

With the “Shop Price”, we’re assuming you’re buying the smallest possible quantity to make this recipe. Obviously if you’re buying things in larger quantities the price will be higher, but you’re also more likely to be paying less per unit. We haven’t bothered with things like salt and pepper as the cost would be negligible.

All prices are in Australian dollars and are based off what was published on Coles Online or Woolworths Online as at time of writing.

Serving size is for 2 people

Ingredient Quantity Bought Shop Price Recipe Needs Recipe Cost
Vermicelli Bean Noodles 100 gm packet $0.70 10 gm $0.07
Large Eggs Dozen $3.00 3 $0.75
Pork Mince 500 gm at $11/kg $5.50 100 gm $1.05
Brown onion 1 at $2.90/kg $0.52 1/4 (45 gm) $0.13
Canola Oil 750 ml $2.25 1.5 tbsp (22.5 ml) $0.07
Fish Sauce 300 ml bottle $3.00 1 tsp (5 ml) $0.05
Spring Onion 1 bunch (8 stalks) $2.00 1/2 stalk $0.13
Jasmine Rice 1 kg packet $3.40 1 cup (200 gm) $0.68
Total $20.37 $2.92

A 45 degree view of Vietnamese pork omelette in a fry pan.

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–  Scruff

Vietnamese Pork Mince Omelette

Course Dinner, Lunch
Cuisine Vietnamese
Keyword Pork Mince Omelette
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2
Author Scruff


  • 10 gm glass noodles (bean vermicelli), cut into 2 cm pieces
  • 3 large eggs, beaten
  • 1/2 stalk spring onion, finely chopped
  • 1 tsp fish sauce (can be substituted for soy sauce)
  • 1.5 tbsp canola oil
  • 100 gm pork mince
  • 1/4 medium brown onion, finely chopped
  • 1 pinch of salt
  • pepper to taste


  • soy sauce (for dipping)
  • Sriracha (squeeze over the top)


  1. Put the glass noodles in a bowl and pour boiling water over it. Let the noodles soak for 1 minute. Drain and cut into 2 cm pieces. Leave aside. 

  2. In a bowl, beat the eggs with 1 tsp fish sauce. Add the spring onions and glass noodles and leave until needed.

  3. In a pan on medium high, add 1/2 tbsp of oil and cook the brown onions until beginning to colour. Add the pork mince, salt and pepper and cook for roughly 2 - 3 minutes. 

  4. Once the mince is cooked, add it to the beaten eggs and gently mix.

  5. In a fry pan on medium high, add 1 tbsp of oil and pour the egg mixture into the center. Shake the fry pan so that the egg mixture runs all the way to the edges of the pan. Use a spatula to even out the omelette. 

  6. Let the omelette cook for 2.5 minutes. Then tilt the fry pan forward so that the omelette slides all the way to the edge. To the side of the omelette that is closest to you, slide  the spatula underneath.  Use the pan to flip the omelette and the spatula to control it. 

  7. Cook for a further 2 minutes and then serve with rice.

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