Steamed omelette with pork and cellophane noodles

Steamed omelette with pork and cellophane noodles

By
From
KOTO
Photographer
Michael Fountoulakis

Steamed omelettes are commonly served as a snack throughout Vietnam, often inside a warm, crusty baguette if you need to eat on the run. They also make for a great breakfast.

Ingredients

Quantity Ingredient
50g cellophane noodles
vegetable oil, for frying
2 garlic cloves, chopped
8 eggs
400g pork mince
100g silver-perch fillet, or other firm white fish fillet, cut into 2 cm pieces
4 spring onions, sliced
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
Soy and chilli dipping sauce, to serve

Method

  1. Bring water to the boil in the bottom of a steamer.
  2. Prepare the noodles by immersing them in hot water for 1 minute, then refreshing them under cold running water. Drain then cut the noodles into 3 cm lengths using scissors.
  3. Fry the garlic in a little oil in a frying pan over medium heat for 1–2 minutes, until fragrant, but do not allow it to colour.
  4. In a bowl, lightly whisk the eggs, then add the noodles, garlic, pork, fish, spring onions, salt and pepper. Combine well and pour into an 18 cm heatproof bowl.
  5. Place the bowl in the steamer and cook for 25–30 minutes, or until the omelette is set.
  6. Serve either in crusty bread, or place at the centre of the table with the dipping sauce and invite diners to help themselves.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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