Vietnamese Style Pickled Radish Pork Omelette

As a child, I never knew that my family was struggling with money. My parents and grandmother took it upon themselves to make sure that I never go without. My dad used to tell me that he could go without food, but I would never go without books.

My grandmother has various creative ways of making meals interesting. I recall that I love pickled radish omelette and would often request it for lunch or dinner (it goes well with congee or plain white rice). Sometimes, we would only have rice, egg and soy sauce for dinner. Again, I ever thought it was any different. I just ate it like it is.

Recently I saw a Vietnamese version of the same dish. It has fish sauce and some pork mince in it. As usual, I did not follow it's measurements but just cooked with what I think it would taste like. I think I probably used too much pork mince, and would put some corn flour to the egg mixture so it doesn't break as easily. The egg mixture was too heavy, hence the omelette didn't flip as it should.

Nonetheless, it was a cheap meal served with some stir fry veges and rice. I used the sweeter version of the pickled radish. Speaking of which, any other ways to incorporated picked radishes in cooking? I have used the in chee kueh before but was wondering if there are any other suggestions?

Vietnamese Style pickled Radish Pork Omelette

100 grams of pork mince
1 tsp fish sauce
1 tsp of soy
1/2 tsp of garlic

4 eggs
20 grams of sweet pickled radish
a splash of soy milk/milk
2 tsp of fish sauce
1/2 tsp of sugar
1 small chili padi chopped

Marinate mince first. Heat pan with 1 tsp of oil. Saute pickled radish and chili padi. Fry pork mince till nearly done. Mean time, whisk eggs with milk, fish sauce and sugar. Pour egg mixture to pan and cook til set. Serve with veges and rice.