Vietnamese Steamed Egg with Pork and Fungus (Thit Chung Trung)

Yum
  • Preparation: 15 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Steamed Egg with Pork and Fungus (Thịt Chưng Trứng)

Getting tired of ordinary dishes? Do you want to try something new and fun? If you say yes, we would like to introduces to you Vietnamese Steamed Egg with Pork and Fungus (Thit Chung Trung) which comes from Traditional Vietnamese Food Recipes. It is not only delicious, but also really good for health, homestyle dish that can be served for breakfast, lunch or dinner.

Ingredients

  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • 6 eggs, beaten
  • 10 oz (300 g) ground pork
  • 2 oz (50 g) dried glass noodles, soaked in water until soft, drained and cut into short lengths
  • 2 to 3 dried wood ear fungus or black Chinese mushrooms, soaked in water until soft, sliced into thin strips to yield about 1/4 cup
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 spring onion, thinly sliced
  • 2 finger-length red chilies, deseeded and sliced
  • 1/4 cup (60 ml) soy sauce

Method Vietnamese Steamed Egg with Pork and Fungus (Thịt Chưng Trứng)

1, Heat the oil in a wok over medium heat. Stir-fry the garlic until golden brown and fragrant, 1 to 2 minutes. Remove from the heat and set aside.
2, Combine the egg, crispy fried garlic, ground pork, glass noodles and fungus in a bowl. Season with the sugar, salt and pepper, and mix until well blended. Transfer to a steaming dish and steam for 10 to 15 minutes until set. Alternatively, place the dish of egg mixture in a large pot and add water into the pot up to half the height of the dish. Cover the pot and steam over high heat for about 30 minutes.
3, prinkle the egg with spring onion and serve hot with steamed rice, and sliced chilies with soy sauce.

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