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Vietnamese
Egg Cakes [Thit Chung Trung]
Nguyên Liệu
1 1/2 ounces cellophane noodles
Boiling water
2 dried wood ear mushrooms
3 cloves garlic, minced
1 tablespoon vegetable oil
6 eggs
12 ounces ground pork
1/2 teaspoon salt
Pinch of pepper
1 teaspoon sugar
1/2 cup cilantro leaves
2 red chilies, sliced
1/4 cup soy sauce
Cách Làm
Soak noodles in water to soften. Drain and cut into
1/2 inch segments. Soak mushrooms in water for 10 minutes, drain and cut into
narrow strips.
Cook garlic in oil until soft and lightly browned. Beat eggs, ađ garlic,
pork, noodles, mushrooms and season with salt, pepper, and sugar. Mix well, pour
mixture into small bowls (or one large bowl), set in a pan with a little water,
cover and steam in a pre-heated oven, at 300F, for about 30 minutes
Vietnamese egg cakes can be served with steamed rice, cilantro, chili and soy
saucẹ
Credit: The Food Of VietNam - Authentic recipes from the Heart of Indochina by
Trieu Thi Choi
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FOODOFVIETNAM.COM