Whisk the eggs and fish sauce together well with a fork in a bowl until thoroughly combined and frothy.

In a round-bottomed wok, medium pot, or an 8-inch skillet, heat about half an inch of neutral oil over medium-high heat. Prepare a plate lined with two layers of paper towels nearby.

Once the oil is hot (you'll know it’s ready when a droplet of water sizzles on contact), pour the beaten eggs in all at once. They’ll bubble and hiss.

Allow it to cook undisturbed until the bottom is golden brown, about 30 seconds. Then use two spatulas to gently flip the omelette and cook the other side for an additional few seconds until browned.

Remove the omelette from the pan and let it drain on the paper towels. Serve immediately with jasmine rice and a drizzle of sriracha for that extra kick.

Follow the same initial step, whisking the eggs and fish sauce until well combined.

In a wok or sauté pan, add just enough oil to coat the bottom and heat until hot.

Pour the eggs into the pan, gently pushing the edges inward with a spatula to allow the raw egg to flow to the edges.

When the eggs are set enough to flip (about a minute), do so, and let the other side cook for a few seconds until golden.

As with the first method, drain on paper towels and serve warm with jasmine rice and sriracha.