In a medium bowl, crack open 4 fresh eggs, then add 2 tablespoons of water, 1 tablespoon of cornstarch, 1 tablespoon of fish sauce, 1 teaspoon of lemon juice, and a pinch of sugar. Whisk vigorously for about 1-2 minutes until the mixture is smooth and slightly frothy.

In a deep pot or wok, pour in 1 to 1.5 cups of neutral oil and place it over medium heat. Allow the oil to heat until it shimmers, which should take about 3-4 minutes.

Slowly pour the egg mixture into the hot oil from a height of about 6 inches. Cook the omelette for about 2-3 minutes until the edges start to puff and turn a beautiful golden brown.

Using two spatulas, carefully lift and flip the omelette over to cook the other side for an additional 1-2 minutes until golden brown and fully set.

Transfer the omelette onto a paper towel-lined plate to absorb excess oil. Serve hot.