Trung Trang (Egg Pancakes)

INGREDIENTS

• 2 eggs
• 1/4 teaspoon nuoc mam (Vietnamese fish sauce)
• vegetable oil
• freshly ground black pepper

• Beat together the eggs, fish sauce, pepper to taste and 1/2 teaspoon of water in a bowl.
• Brush the bottom of a 9-inch nonstock omelet pan with some of the oil.
• Place over moderate heat until hot.
• Pour in 1/4 cup of the egg mixture and immediately tilt the pan to spread the egg evenly over the bottom.
• The egg pancake should be very thin and crepe-like.
• Cook until the egg is set, about 30 seconds.
• Turn and cook on the other side for 15 seconds longer.
• Transfer the egg pancake to a plate or cutting board.
• Repeat with the remaining egg mixture.
• Allow to cool.
• Use the pancakes whole, or roll them into a cylinder and cut crosswise into thin strips.