This is also great with little flecks of crab, or pretty much any combination you can think of (for once, I'd actually advise against garlic, because it doesn't mesh so well with the eggs and fish sauce). If adding ingredients like chicken or pork, which have next to no umami, don't forget to increase the amount of dried shrimps/shallots/maggi sauce!
(while in Vietnam, we ate this with the local Tet sausages, which made a great addition)