Vietnamese Omelette with ground pork

• 1/2 a bundle of vermicelli noodles
• small handful black fungus
• 1-2 tablespoon of oil for frying
• 3/4 eggs
• 1-2 shallots, chopped
• 3 chives, chopped thin
• 1/3 lb. ground pork
• fresh ground pepper
• 2 tablespoon of fish sauce

1. Beat eggs in a large bowl, with fish sauce. Chop onions, vermicelli, and mushrooms. Mix in with eggs. Add ground pork and black pepper.

2. Heat pan over high heat with oil. When hot, pour in mixture, cover with lid, and reduce heat to medium/medium high. Let cook. Check after about 6 minutes. Let cook until top is set and bottom is browned. (Can take up to 15 minutes). Once top is set, loosen edges with spatula. Slide it out onto a plate, then carefully place the pan over the plate and invert. Continue to cook until bottom is crunchy set.

3. Remove onto plate. Let stand. Cut into squares. Eat over rice.