There are many versions of this dish which is usually served as a part of cơm tấm. Most of the time it is made with pork especially in Vietnamese restaurants. However, you can also make it with crab (Chả Cua), or dried shrimp (Chả Tôm Khô).
-1/4lb ground pork, or crab meat, or dried shrimp
-1 medium onion
-1/2 small bundle cellophane noodles
-50g woodear mushrooms
-1/2 tsp salt
-a few pinches of sugar
-1/2 tsp pepper
What to Do:
Separate eggs. Soak and chop mushrooms. Chop onions; cut noodles into shorter pieces. Mix together egg whites, pork, onion, noodles, mushrooms, salt, sugar and pepper. Steam on high heat in a cake or pie pan until center juices are clear. Spread egg yolks on surface to glaze and steam or exactly 30 seconds more.
Do not over steam; else the egg yolks will not be clear and shiny. If you’re concerned about eating undercooked eggs, than go ahead and steam it long to completely cook the yolks. If using dried shrimp, soak the shrimp in hot water for ½ hour drain and chop before mixing with the other ingredients.
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