Steamed Eggs (Cha Trung Hap)

Every time I make stuffed tofu, the filling left over can easily be turned into a wonderful dish, steamed eggs, which is a cross between an omelet and Chinese egg foo young. The ingredients are quite similar to stuffed tofu, which the exception of adding beans thread that you might know as vermicelli, a very thin noodle make from mungbeans,. This is quick and economical, but delicious.

Ingredients:
1/2 lb ground chicken or pork
3 eggs
1/2 cup chopped white onion
2 green onions thinly sliced
2 garlic cloves, minced
1/2 oz of vermicelli soaked in water and finely chopped
1 tsp fish sauce or salt
1/2 black pepper
1 tbsp cornstarch
1 egg yolk beaten
Garnish:
Cucumbers, pickled carrots, cilantro and Vietnamese dipping sauce (Nuoc cham)*

Directions:
In a bowl combine all the ingredients except the egg yolk. Transfer the mixture into a baking dish. In the steamer, over high heat, cover the baking dish and cook for 15 minutes or until the toothpick inserted into the center comes out clean. Uncover the steamer, pour the egg yolk over the mixture making sure to cover it entirely – this process will ensure that the bright yellow color will appear on top of the steamed egg at the end of cooking time.

Continue cooking the steamed eggs uncovered for another10 minutes. Turn the heat off. Serve with cooked rice and accompany with the Nuoc cham.

Steamed eggs made from left-over stuffed tofu:
1 to1and 1/2 cup left over meat mixture
1 cup chopped vermicelli
3 eggs
2 green onions thinly sliced
Season again with 1 tsp fish sauce or salt

*To make Nuoc cham:
1 fresh red or green chili
1 glove garlic, minced
1 tsp sugar
2 tbs fish sauce
2 to 3 tbs water
Juice of 1 lime or lemon
Pound the garlic and chili in a mortar into a fine paste. Add the rest of the ingredients and mix well.