Kai jiao, Thai crispy omelet with a fish sauce dipping sauce

Mix the fish sauce, sugar, white vinegar and water in a small bowl with one thinly sliced bird's eye chili, until the sugar dissolves.

Slice four scallions, put two into a bowl with the eggs and a tablespoon of fish sauce, and season with a little white pepper.

Heat a wok on its highest setting with a good amount of oil until smoking hot.

Pour in all the egg mixture and do not touch it; let it puff up and brown.

Once puffed with no wet spots, flip it and cook the other side; it cooks very quickly at this heat.

Drain on a paper towel and set it on a little white rice.

Finish with the remaining two scallions and a little sriracha, and serve with the dipping sauce.