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Chả Trứng Hấp | Vietnamese Egg Terrine

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This recipe is sponsored by:

There’s nothing an egg can’t crack. #CrackItWithAnEgg

Chả Trứng Hấp | Vietnamese Egg Terrine
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
45 Min
Total time
1 H & 15 M

Chả Trứng Hấp | Vietnamese Egg Terrine

Chả Trứng Hấp is a steamed egg terrine that is usually served with rice. It's usually cooked with ground pork, wood ear mushrooms, and mung bean noodles. The dish's iconic yellow top is made by brushing egg yolks on the top for the remaining five minutes of cooking.

Ingredients

Instructions

Make the Egg Terrine Mixture
  1. Coat the 8" pie tin with 1 tbsp. of cooking oil
  2. Set aside 6 egg yolks to glaze the egg terrine towards the end of the cooking process.
  3. Rehydrate the mung bean noodles in ambient water for 15 minutes. Then drain the water.
  4. In a large mixing bowl, combine all the remaining ingredients in a large mixing.
  5. Thoroughly incorporate the mixture for 5 minutes with your hands.
  6. Pour the egg and meat mixture into the pie tin.
Cook the Egg Terrine
  1. Nestle the bamboo steamer into a large wide pot.
  2. Fill the pot halfway with water.
  3. Bring the pot to a boil on medium heat. And refill as needed.
  4. Place the egg terrine tin into the steamer.
  5. Steam for 40 minutes. Or when the internal temperature of the egg terrine reaches 160 ℉.
  6. Whisk the egg yolks that were reserved earlier.
  7. Use a pastry brush to glaze the egg terrine with the egg yolks
  8. Steam the egg terrine for another 5 minutes.
  9. Remove the egg terrine from the steamer and let it sit for 20 minutes before cutting into it.
  10. Serve with a side of rice, banh mi pickles and sriracha.

Recommended Products:

8" Cake Tin
Bamboo Steam Basket
Artisanal Aged Son Fish Sauce

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https://cheftu.com/recipelibrary/chatrunghap
TDP Enterprises, LLC
egg, terrine, egg loaf, meat loaf, rice plate, mushrooms, wood ear, glass noodle, cellophane, farce, steamed eggs, mung bean noodles
lunch
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

The Perfect Egg Fried Rice

in

This recipe is sponsored by:

There’s nothing an egg can’t crack. #CrackItWithAnEgg

The Perfect Egg Fried Rice
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
10 Min
Total time
40 Min

The Perfect Egg Fried Rice

This egg-fried rice recipe is my go-to dish to whip up for a midnight snack when I get a late-night craving. This is my favorite quick and easy way to prepare eggs.

Ingredients

Rice
Fried Rice

Instructions

How to Cook Rice
  1. In a fine-mesh strainer, rinse 2 cups of medium-grain rice until the water runs clear.
  2. Drain the rice to remove excess (and residual) water.
  3. Add the rice to a medium-sized pot.
  4. Add 2 ½ cups of water.
  5. Bring the pot to a full, hard boil.
  6. Reduce the heat to low.
  7. Cover the pot with a lid and simmer for 20 minutes.
  8. Remove from heat and let stand covered for 10 minutes.
  9. Fluff with a fork or rice paddle.
Fried Rice Method
  1. Add 2 egg yolks to 2 cups of cooked rice. Fluff it with a fork to ensure that the egg yolk is well incorporated with the rice.
  2. Preheat a large, Nonstick 10" Frying-Pan on medium heat for 30-60 seconds
  3. Add a few drops of water to the pan. If the drops evaporate upon contact with the pan, add 2 tbsp. of cooking oil to the pan.
  4. Add the whites from 2 large eggs to the pan. Scramble the egg whites for 3 minutes on high heat. [cook eggs 'well done']
  5. Add ½ tsp. of minced garlic, 2 tsp. of fish sauce (or soy sauce), and 1 tsp. of toasted sesame oil
  6. Stir fry for another 1-2 minutes on high heat.
  7. Add 1 tbsp. of sliced scallions.
  8. Stir fry for another 1-2 minutes on high heat.
  9. Add the cooked rice and egg yolk mixture. Saute for 3 minutes on high heat, or when the temperature of the rice mixture reaches 160℉. Continually stir the fried rice mixture to incorporate the eggs, rice, and alliums.
  10. Saute for 3-5 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy. Make sure to continuously stir the pot (with a non-metal spoon) to cook the mixture evenly.
  11. Season with a light pinch of kosher salt and ground black pepper (optional)
  12. Take Frying-Pan off the heat.
Assemble
  1. In an 8 oz. bowl add 1/2 cup of fried rice
  2. Garnish the bowl with sliced scallions

Notes

Disclaimer:

Eggs should be cooked until the center reaches 160℉.

Recommended Products:

Son Fish Sauce
10" Nonstick Frying Pan

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https://cheftu.com/recipelibrary/eggfriedrice
TDP Enterprises, LLC
eggs, breakfast, lunch, late night, snack, dinner
snack, lunch, breakfast, dinner
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu