We had this a couple of nights ago and I’ve been meaning to write it up. The steamed egg produced the lightest, fluffiest, omelette style dish imaginable. I’ll be using this method again with different flavour combinations. Of course I found it in Into the Vietnamese Kitchen.

Fragrant Steamed Egg, Pork & Cellophane Noodles
1 tablespoon oil
1 shallot, chopped finely
1/2 small onion, chopped finely
300g pork, roughly hand minced
2 tablespoons fermented fish sauce
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon palm sugar
6 eggs lightly beaten with 2 tablespoons water
1 bundle cellophane noodles, soaked in hot water and cut into short lengths
2 spring onions, finely chopped
Heat oil and saute onion and shallot. Add pork and cook until not quite cooked through. Add fish sauce, salt, pepper and sugar. Cook until pork is cooked through. Transfer to a bowl and let cook for 10 minutes.
Add eggs, cellophane noodles and spring onions to por and throughly combine. Oil and small cake pan and line with baking paper. Spread mixture evenly. Make sure the cake tin fits in whatever you will use to steam the dish. I used the varoma of course.
Steam for 40 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing the pan.
I served this basically on it’s own with a handful of Vietnamese herbs scattered over the top.