{"id":27608,"title":"Vietnamese Steamed Omelet – Ch\u1ea3 tr\u1ee9ng th\u1ecbt","modified":"2025-02-06T10:27:27+01:00","plain":"A delicious recipe for traditional Vietnamese steamed omelet that is as simple as it is comforting\n\n\n\nToday, we're exploring an unusual Vietnamese recipe that's almost unknown in France. A delicious mixture of egg, mushrooms, and meat, all steamed for a hassle-free preparation and a comforting result.  \n\n\n\nWhat is Ch\u1ea3 tr\u1ee9ng th\u1ecbt?\n\n\n\nMainly consumed in southern Vietnam, it's a dish that roughly falls into the category of Ch\u1ea3, steamed meats (similar to Ch\u1ea3 Hu\u1ebf used to make a delicious B\u00fan b\u00f2 Hu\u1ebf).\n\n\n\nThe famous B\u00fan b\u00f2 Hu\u1ebf, Vietnam's most underrated broth\n\n\n\nOften associated with the famous three treasures rice, this dish can take different forms depending on the specific ingredients used. Here, the full name should be Ch\u1ea3 tr\u1ee9ng th\u1ecbt heo, which means steamed pork meat with eggs.  \n\n\n\nAs this is the most common variant, the recipe title is usually limited to the three words. \n\n\n\nI've read that originally, duck eggs (salted or fresh) were used, but I haven't really found other sources on this\n\n\n\nThe main ingredients of Ch\u1ea3 tr\u1ee9ng\n\n\n\n\n\n\n\nPork: It's important to have a good amount of fat in it. If you use another meat, the same rule applies\n\n\n\nFish sauce: choose a quality one, such as Ph\u00fa Qu\u1ed1c. If it's not available, look at the proportion of fish on the label to determine its quality \n\n\n\nVermicelli\/noodles: use rice or glass vermicelli, or even Vietnamese shredded pork rind (da bi). I repeat, the size should be vermicelli \n\n\n\nTips for successful preparation\n\n\n\nPlan for a few extra eggs: Depending on the size of your eggs and the size of your dish, if you want a nice yellow layer as shown in the photo, you may need a few extra eggs to have enough yolk\n\n\n\n\n\n\n\nPreheat the steamer: Don't start cooking from cold, otherwise the cooking times won't be the same (and raw pork isn't great)\n\n\n\nRehydrating the mushrooms: This may take a little longer than expected, depending on their size\n\n\n\n\n\n\tVietnamese Steamed Omelet - Ch\u1ea3 tr\u1ee9ng th\u1ecbt\n\t\t\n\t\tA delicious recipe for Vietnamese steamed omelet\t\n\t\n\t\tsteamer basket\t\n\t\n\t\t450 g ground pork (30% fat content)0.5 of onion (chopped)4 whole eggs2 eggs (with yolks and whites separated)4 green onions (chopped)1 bunch of mung bean noodles1 small handful of black mushrooms (dried)0.5 teaspoon of sugar0.25 teaspoon salt0.5 teaspoon white pepper2 teaspoons of fish sauce1 teaspoon of garlic powderA few green onions (very finely sliced, for garnish)\t\n\t\n\t\tSoak the mung bean noodles and black mushrooms in lukewarm water for about 10 minutes.Drain the noodles and mushrooms thoroughly.Cut the noodles into pieces about 2.5 cm long.Chop the mushrooms. Set aside.In a large bowl, add the noodles, mushrooms, onion, green onions, ground meat, garlic powder, fish sauce, and white pepper.Add the whole eggs to the mixture.For the remaining eggs, separate the yolks and set them aside in a small bowl. Whisk with the sliced green onions. Add the egg whites to the meat mixture.Mix all ingredients well to obtain a homogeneous preparation.Pour the meat mixture into a ceramic or metal container and level it.Heat water over medium-high heat, wait for it to start boiling.Place the container in the steamer basket and steam for 30 minutes.Lift the steamer lid and brush the surface of the preparation with the beaten egg yolks and green onions.Steam for another 5 minutes (covered, of course)Let it cool before removing from the steamer.Serve with rice.\t\n\t\n\t\t\nPlan for a few extra eggs: Depending on the size of your eggs and the size of your dish, if you want a nice yellow layer as shown in the photo, you may need a few extra eggs to have enough yolk\n \nPreheat the steamer: Don't start cooking from cold, otherwise the cooking times won't be the same (and raw pork isn't great)\n \nRehydrating the mushrooms: This may take a little longer than expected, depending on their size\n\n\t\n\t\n\t\tMain courseVietnameseOeufs, Porc, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27608"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27608\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/27193"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}