Vietnamese Omelette Cups With Nuoc Cham - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 tablespoon palm or raw sugar
• 3 tablespoons rice vinegar
• 4 tablespoons fish sauce, plus 2 teaspoons extra
• 2 chillies, sliced
• juice of 2 limes
• 2 carrots, cut in julienne (fine strips)
• ½ cucumber, cut in julienne (fine strips)
• 1 cup bean sprouts
• 3 tablespoons plain oil
• 2 shallots, thinly sliced
• 1 cup cooked jasmine or long-grain rice
• 1 tablespoon soy sauce, plus 2 teaspoons extra
• 150g silken tofu, roughly cut, or firm tofu, cut into ½cm cubes
• 350g crisp lettuce leaves (I like baby cos)
• 1 cup fragrant herbs, such as Thai basil, coriander, mint, Vietnamese mint
• 8 eggs