Pork and Tomato Omelet

In a large bowl, beat the eggs with the shallots or green onions, fish sauce and pork, breaking up the pork to mix it in evenly. Stir in the tomato and set aside.

FOR SAUCE: In a small bowl, stir together the fish sauce, lime juice and chilies. Divide the sauce among individual dipping saucers and set aside.

Place a wok over medium-high heat. When it is hot, add 1 tablespoon of the oil. When the oil is hot, pour 1/2 cup of the egg mixture into the wok, tilting the pan to spread it evenly across the bottom into a 6-inch round. (The edges should sizzle while the middle puffs up in several spots.) Reduce the heat to medium and fry until the eggs are almost fully set, about 1 1/2 minutes. Using a broad spatula, flip the omelet over and continue to cook until the second side is browned, about 1 minute longer. Turn the omelet out onto a serving plate and keep warm while you fry the remaining egg mixture in 3 more batches, adding oil as needed to prevent sticking.

TO SERVE: Divide the Sriracha sauce among individual dipping saucers. Garnish the omelets with the cilantro and serve with the chili fish sauce and Sriracha sauce.