Beat 2 large eggs with 1 teaspoon of fish sauce until thoroughly combined.
Heat neutral oil to a depth of ½in / 1cm in a deep-sided 8in / 20cm skillet over medium-high heat. A drop of egg should bubble immediately.
Pour in the egg mixture. Fry until puffed and golden underneath, then carefully flip using two spatulas. Cook until the second side browns and no liquid egg remains.
Lift out, drain on paper towels and serve immediately.
