Easy Way to Cook Perfect Vietnamese savory steamed egg & pork pie

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Vietnamese savory steamed egg & pork pie. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Vietnamese savory steamed egg & pork pie 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. Origins of Banh Bao Banh bao was an adaptation from Chinese steamed buns, but without the fillings that are inside of the Vietnamese version.

You can cook Vietnamese savory steamed egg & pork pie using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vietnamese savory steamed egg & pork pie

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

Baby Clam Cooked Rice/ Cơm Hến Vietnamese Savory Crepe (Banh Xeo) is a highly popular Vietnamese dish with French influence.It is usually filled with pork belly, shrimp, bean sprout and steamed mung bean (depending on region) served with Nuoc Mam dipping sauce.This recipe will provide tips and tricks on how to make thin and long lasting crispy crepe.Vietnamese Steamed Pork Buns, or Bánh Bao, are fluffy savory buns made with ground pork, mushrooms, hard boiled eggs and Chinese sausages.

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..

The top is then smothered in a gorgeous egg yolk glaze!Complete your ultimate Cơm Tấm trio with Vietnamese Grilled Pork Chops!Savory Steamed Rice Cakes/ Bánh Bèo Dĩa.

It's simple and delicious on-the-go food.Everything you need in a meal conveniently fits in the palm of your hand.Transfer the meat mixture to an oiled oven proofed pan.Well, I mean it is if your grandma's Vietnamese, in which case I really hope she approves of my recipe.I am keen on all kinds of egg rolls (egg roll lover here, duh), but I do love me some Vietnamese Egg Rolls, because it truly is unique and the flavor is amazing!