How to make a Thai-inspired breakfast taco with pork, shallots, eggs
Breakfast tacos are a blank canvas for so many flavors, but so many of us get stuck in the bacon-egg-cheese (or egg-bean-potato or egg-potato-cheese or chorizo-egg-potato or...) rut.
At Thai Fresh, owner Jam Sanitchat has been experimenting with Thai-style breakfast tacos, and my favorite is probably this pork Thai omelet taco. Instead of bacon, Sanitchat uses finely minced pork, but you could use a ground pork or pork sausage, too.
The real keys here are the fish sauce and the shallots, which bring acidity, umami and a little texture to the eggs. Sanitchat vigorously beats the eggs and then adds the uncooked minced pork, fish sauce, shallots and tomato before pouring the mixture into a searing hot pan. You could easily scramble this mixture, if desired, or serve it with rice (or mix into fried rice), but at the restaurant, she serves the savory eggs in a corn tortilla. Top with cilantro, green onions and/or your favorite hot sauce.
Pork Thai Omelet Breakfast Taco
2 teaspoons fish sauce
1/4 cup minced pork or pork sausage
1 shallots, sliced thinly
1/4 cup chopped tomato
Handful of chopped cilantro, for garnish
2 tablespoons vegetable oil
Tortillas, for serving
Crack eggs into mixing bowl, and beat well. Make sure the yolk and white are complete beaten and it’s fluffy. Look for micro foam. Add the fish sauce, pork, shallots and tomato and mix well.
Heat a frying pan over high heat until hot. Add oil and make sure that the oil is very hot. Don’t worry if it is smoking. Add the egg mixture into the pan. Turn the heat to medium. Roll the pan so that egg mixture is spread out. Wait a few minutes until one side is cooked and then flip to cook the other side.
When the egg is cooked and crispy, transfer it to a plate. Cut into smaller portions for multiple tacos, if desired. Alternatively, you can serve the omelet with rice. Serves 1 to 2.
— Jam Sanitchat, Thai Fresh