STEAMED MINCED PORK
WITH DUCK EGGS

A dish with Chinese roots, the Vietnamese version differs in using duck eggs, as well as
transparent vermicelli and black fungus for crunch.

INGREDIENTS

Cooking oil
Garlic
Minced lean pork
Transparent (glass)
vermicelli

Dried black (wood ear)
fungus
Duck eggs
Light soy sauce
Red chilli slices

1 tsp
1 clove, peeled and minced
300 g (11 oz)

5 g (⅙ oz), soaked in water for 10 minutes
then drained and cut into 1-cm (½-in) pieces

3, soaked to soften and hard stems discarded
3, lightly beaten
2 Tbsp
2 Tbsp

SEASONING

Ground black pepper
Sugar
Salt
Cooking oil

1 tsp
1 tsp
½ tsp
1 tsp

METHOD

▪ Heat oil in a saucepan. Fry chopped garlic until golden brown. Dish out and
set aside.

▪ Combine minced pork, vermicelli, black fungus, eggs and fried garlic in a
heatproof bowl. Mix well.

▪ Add seasoning ingredients to meat mixture. Mix well again.

▪ Steam bowl for 30 minutes.

▪ Serve dish with soy sauce in a small saucer and chilli slices in another.

Soak transparent vermicelli
in plenty of water to
reconstitute and drain
before use.

Lightly beat the duck eggs
to mix the yolks and whites.

When all the ingredients
are well mixed, steam over
rapidly boiling water for
about 30 minutes.

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