VIETNAMESE EGG QUICHE (CHA TRUNG)⤵️
1 cup wood ear mushrooms
60-80 g of bean thread noodles (1.5-2 rolls)
1 lb ground pork
8 eggs, separate 4 yolks
2 TBSP fish sauce
2 TBSP oil (I used vegetable)
1 tsp black pepper
1 tsp salt
2 shallots, minced
1. Soak your wood ear mushroom and bean thread noodle in hot water for at least 10 minutes. After 10 mins, drain and cut up into smaller pieces using scissors
2. In a mixing bowl, mix together ground pork, 8 eggs (but keep 4 of the yolks off to the side, fish sauce, oil, black pepper, salt, shallots and the wood ear mushroom and bean thread noodle from step 1. Texture should look brain-y
3. Next transfer to a steam safe container and steam for 20-30 minutes or until cooked through. To check this, stick a toothpick in and if it comes out clean, it’s cooked. Note: the shape of your dish will also depend on cook time
4. After your filling it’s cooked through, coat the top layer with your egg yolk. Steam for another 5 minutes or until yolks are cooked through. Steam uncovered
4 июн 2022
