In a bowl, whisk the eggs, pepper, and fish sauce until just combined.
Stir in the crab meat.
Fill a saucepan to about 1/3 capacity with vegetable oil and place it over high heat. You can tell that the oil is hot enough when you dip a wooden spoon into it and it forms small bubbles (at about 325° F or 165° C).
Prepare two spatulas and a baking tray lined with paper towels.
Pour the egg mixture into the oil and use the spatulas to push and squeeze the mixture into a tight cylinder (you may need some practice here).
Once the omelet turns golden, transfer it to the baking tray and blot with more paper towels.
Place the omelet onto a serving plate and top with the chili and herbs. Serve with the chili sauce.