Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vietnamese savory steamed egg & pork pie. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vietnamese savory steamed egg & pork pie is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Vietnamese savory steamed egg & pork pie is something that I have loved my entire life. They are nice and they look fantastic.

Vietnamese savory steamed egg & pork pie step by step : Slide the shiitake mushroom, keep a few beautiful slides for garnish and dice the rest. 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.

To begin with this recipe, we must prepare a few ingredients. You can cook vietnamese savory steamed egg & pork pie using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vietnamese savory steamed egg & pork pie:

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

Transfer the meat mixture to an oiled oven proofed pan. It's simple and delicious on-the-go food. Everything you need in a meal conveniently fits in the palm of your hand. 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.

Instructions to make Vietnamese savory steamed egg & pork pie:

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.

Well, I mean it is if your grandma's Vietnamese, in which case I really hope she approves of my recipe. 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. 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!

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