Mắm Chưng Thịt Nhanh (Quick Mắm Chưng Thịt)
70% chuẩn vị · Vietnamese
A simplified and quicker version of the traditional Mắm Chưng Thịt, using pre-ground pork and fewer aromatics, suitable for weeknight cooking while retaining the core flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Fermented fish sauce (mắm nêm)150g
- Ground pork400g
- Shallots, minced1 clove
- Garlic, minced1 clove
- Eggs, beaten2 large
- Ground black pepper1/2 tsp
- Sugar2 tsp
- Water30ml
- Optional: Green onions, chopped1 tbsp
Các bước
- 1
In a bowl, whisk together the fermented fish sauce, minced shallots, minced garlic, sugar, and ground black pepper.
- 2
Add the ground pork to the fish sauce mixture and mix thoroughly until well combined.
- 3
Stir in the beaten eggs until just incorporated.
- 4
Transfer the mixture to a small, greased heatproof dish or ramekin.
- 5
Steam over medium heat for 30-40 minutes, or until the mixture is firm and cooked through. Check for doneness by inserting a toothpick; it should come out clean.
- 6
Allow to cool slightly before serving. Garnish with chopped green onions if desired.
