Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vietnamese savory steamed egg & pork pie. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vietnamese savory steamed egg & pork pie is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Vietnamese savory steamed egg & pork pie is something which I’ve loved my whole life.
Vietnamese Steamed Rice Rolls or, Bánh Cuốn, are thin sheets of steamed rice batter filled with ground pork and minced wood ear mushrooms. A few years ago, my husband and I traveled to Vietnam to be part of his brother's wedding party. Like most wedding parties, we were constantly on.
To get started with this recipe, we must first prepare a few components. You can have vietnamese savory steamed egg & pork pie using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vietnamese savory steamed egg & pork pie:
- Take 300 g Minced pork
- Get 5 eggs
- Get 1 cup diced onion
- Take 1/2 cup diced carrot
- Get 20 g vemicelli, soaked and diced
- Make ready 2 dried shiitake mushrooms, soaked
- Prepare 1 large wood-ear mushroom, soaked and diced
- Prepare 1 tbs fish sauce
- Prepare 1 pinch salt and pepper
- Prepare Cilantro or parsley for garnishing
Vietnamese Steamed Egg Meatloaf Recipe - A Healthy Dish For Everybody. Make this super easy Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋). Silky smooth eggs literally melt in your mouth. Serve over rice to make a quick and easy dinner that the whole family will love! 😀.
Instructions to make Vietnamese savory steamed egg & pork pie:
- Slide the shiitake mushroom, keep a few beautiful slides for garnish and dice the rest
- Separate 2 egg yolks and set aside. Beat the rest of the egg whites and 3 whole eggs together
- Mix minced pork, diced onion, carrot, wood-ear, shiitake mushroom, vermicelli, fish sauce, salt pepper, and beaten eggs all together to form a mixture with thick consistency.
- Transfer the mixture to a microwave-safe bowl, covered with cling wrap. Cook for 3 minutes at 800w. Let steamed for 2 minutes, then add another 3 minutes at 800w
- Now use a toothpick to check if the middle is cooked. The cooking speed depends on your microwave or the depth of your bowl. In my case, the middle is still a little wet, which is perfect at this point.
- Beat the 2 egg yolks with a little more fish sauce and pepper, then use a spoon to spread the mixture all over the surface of the steamed meat mixture. Place the sliced shiitake mushrooms on top as well.
- Microwave for another minute or two to make sure the mixture is thoroughly cooked. Uncover the cling wrap and garnish with cilantro or parsley before serving. This recipe is good with rice, bread, or for a bento.
Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and Delicate and savory, Chawanmushi is a classic Japanese steamed egg custard served in a cup. Learn how to make this appetizer for a true Japanese home. Bring Vietnamese street food to your kitchen with these wonderful little pancakes. They're served with crunchy lettuce leaves to wrap them in, along with fresh herbs and the obligatory nuoc cham for dipping. You will need a special banh khot mould, available at Asian grocery stores, which has mini-cupcake..appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions.
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