Recipe: Tasty Vietnamese savory steamed egg & pork pie

Vietnamese savory steamed egg & pork pie. Ground pork, shrimp, carrots, glass noodles, eggs, wood ear mushrooms, and plenty of fish sauce, topped with a golden-yellow egg yolk mixture and steamed (or baked, or pressure-cooked) to perfection. Well, I mean it is if your grandma's Vietnamese, in which case I really hope she approves of my recipe. Steamed pork buns known as banh bao is one of the most popular Vietnamese street foods because of it's savory pork filling and soft, fluffy exterior.

The mince is steamed to keep it exceptionally moist while crunchy woodear mushroom awaits on the inside. The top is then smothered in a gorgeous egg yolk glaze! Complete your ultimate Cơm Tấm trio with Vietnamese Grilled Pork Chops! You can cook Vietnamese savory steamed egg & pork pie using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vietnamese savory steamed egg & pork pie

1. Prepare 300 g of Minced pork.
2. It's 5 of eggs.
3. You need 1 cup of diced onion.
4. It's 1/2 cup of diced carrot.
5. You need 20 g of vemicelli, soaked and diced.
6. You need 2 of dried shiitake mushrooms, soaked.
7. It's 1 of large wood-ear mushroom, soaked and diced.
8. It's 1 tbs of fish sauce.
9. Prepare 1 pinch of salt and pepper.
10. Prepare of Cilantro or parsley for garnishing.

Vietnamese rice noodle salads are traditionally served with a meat or fish protein, fresh vegetables, and a sweet and savory Vietnamese dressing ("fish sauce"). Why it's called "fish sauce" IS a mystery to us.. Steamed rice with grilled pork chop, carrots, and scallions,. Transfer the meat mixture to an oiled oven proofed pan.

Vietnamese savory steamed egg & pork pie step by step

1. Slide the shiitake mushroom, keep a few beautiful slides for garnish and dice the rest.
2. Separate 2 egg yolks and set aside. Beat the rest of the egg whites and 3 whole eggs together.
3. 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..
4. 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.
5. 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..
6. 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..
7. 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..

It's simple and delicious on-the-go food. Everything you need in a meal conveniently fits in the palm of your hand. Banh Bao ("wrapping cake") is a fluffy Vietnamese steamed bun with a savory filling. The most common filling is ground pork, onions, mushroom, Chinese sausage and a hard-boiled egg. Other varieties include vegetables such as peas, carrots and jicama.