In a medium-sized bowl, crack 4 fresh large eggs, add a splash of water, 1 tablespoon of cornstarch, 1 teaspoon of fish sauce, 0.5 teaspoon of lemon juice, and a pinch of sugar. Whisk vigorously for 1-2 minutes until smooth.

In a deep pot or wok, pour in 1 to 1.5 cups of neutral oil. Heat over medium heat for about 5 minutes until it reaches around 350°F (175°C).

Carefully pour the egg mixture into the hot oil from about a foot above. Cook for 2-3 minutes, or until the underside is golden brown.

Once the bottom is golden, use two spatulas to carefully flip the omelette and cook for another 2-3 minutes until browned on the other side.

Remove the omelette from the oil and let it rest on a paper towel-lined plate to absorb excess oil. Serve hot, plain or with jasmine rice or cucumber salad.