Thai Pork Larb Omelette

Switch up the classic Thai dish with this delightfully punchy pork larb omelette. The omelette is packed full of flavour, with a delicious combination of salty, spicy, and added depth from fresh lime and herbs.

Thai Pork Larb Omelette

2 from 1 vote
Recipe by NZEggs Course: Lunch, DinnerCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

The punchy flavours of South East Asia combine to make this Thai Pork Larb Omelette a real dinner winner! Ready in only 40 minutes this will quickly become a staple at your table.

Ingredients

  • 2 tablespoons rice

  • 1 tablespoon oil

  • 500 g pork mince

  • 0.5 teaspoon sea salt

  • 1 clove garlic, minced

  • Good pinch chilli flakes

  • 1 shallot, thinly sliced

  • 1 stalk lemongrass, very thinly sliced

  • 3 tablespoons fish sauce

  • Zest and juice of 1 lime

  • 1 red chilli, sliced

  • Good handful of herbs, such as Vietnamese mint, coriander, and Thai holy basil, roughly chopped

  • 4 eggs

  • ¼ cup water

  • Oil for frying

Directions

  • In a frying pan, toast the rice until golden, which should take around 5 minutes. Cool, then pound in a mortar and pestle to a fine crumb. Set aside.
  • Heat the oil in the frying pan over a medium heat. Add the pork, salt, garlic and chilli flakes. Stir for 3 – 4 minutes, breaking up the pork mince until just cooked.
  • Add the shallots and lemongrass, cooking for another couple of minutes.
  • Stir through 2 tablespoons of fish sauce, the lime zest and juice, fresh chilli and herbs. Check and adjust the seasoning to taste. Scatter with the toasted rice, then set aside while you make the omelette.
  • Beat the eggs and remaining fish sauce with the water.
  • Heat a medium sized non-stick fry pan over a medium-high heat, adding a little oil when hot.
  • Add ¼ cup of the egg mixture to the pan, swirling quickly to coat the base and sides of the pan. Add extra egg mixture if required.
  • Cook for 1 minute or until cooked through and the bottom of the omelette is golden.
  • Transfer the omelette to your serving bowl, repeating with the remaining egg mixture until you have four omelette-lined bowls.
  • To assemble, evenly divide the larb mixture between the four omelettes, garnish with fresh herbs and serve immediately.

Notes

  • If you don’t eat pork, ground chicken will work well in its place.
  • Making the toasted rice can seem a little complicated, but it gives the dish an authentic nutty flavour and added crunch. Your omelette will still be delicious if you decide to skip it!
  • If you don’t have a mortar and pestle you can grind your toasted rice to a fine crumb in a bullet blender or spice grinder.
  • For added freshness, serve your larb with cucumber and carrot ribbons, and garnish with extra coriander, finely sliced red chillies and spring onions.
  • This recipe is naturally gluten free, just check the label on your fish sauce to make sure this ingredient is gluten free also if needed.
  • Adjust the amount of chilli to suit your taste. If you like hot food, leave the seeds in the chilli. If you prefer a milder flavour, remove the seeds, or omit the chilli altogether.

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