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Mắm Chưng Trứng (Vietnamese Steamed Fish Sauce Pork Belly)
60 phútthời gian
Trung bìnhđộ khó
4Khẩu phần
—Đánh giá
Steamed DishesVietnamese

Mắm Chưng Trứng (Vietnamese Steamed Fish Sauce Pork Belly)

Món truyền thống · Vietnamese

A classic Vietnamese dish featuring savory fermented fish sauce (mắm), rich pork belly, and eggs, steamed to perfection. It's a flavorful and aromatic delicacy often served with rice and fresh vegetables.

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Nguyên liệu

  • Fermented fish sauce (mắm nêm)200g
  • Pork belly, thinly sliced200g
  • Ground pork200g
  • Quail eggs12
  • Shallots, minced2 tbsp
  • Garlic, minced1 tbsp
  • Sugar1 tbsp
  • Black pepper1 tsp
  • Water2 tbsp
  • Cilantro, for garnishas needed
  • Red chili, thinly sliced, for garnishas needed

Các bước

  1. 1

    In a bowl, combine the fermented fish sauce, ground pork, minced shallots, minced garlic, sugar, and black pepper. Mix well.

  2. 2

    Gently fold in the thinly sliced pork belly.

  3. 3

    Pour the mixture into a heatproof mold or small bowl.

  4. 4

    Arrange the quail eggs on top of the mixture.

  5. 5

    Steam the mixture over medium heat for 30-40 minutes, or until cooked through and firm.

  6. 6

    Let it cool slightly before inverting onto a serving plate. Garnish with cilantro and sliced red chilies.

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Bánh Ín (Traditional Sticky Rice Dumplings)
Món truyền thống
DessertVietnamese

Bánh Ín (Traditional Sticky Rice Dumplings)

A traditional Vietnamese dessert featuring glutinous rice flour dough filled with a sweet mung bean paste and sometimes a piece of candied fruit or pork fat, wrapped in banana leaves and steamed. It's a chewy, subtly sweet treat often enjoyed during festivals.

90 phút

Glutinous rice flour · Mung beans (split, no skin) · Sugar · Coconut milk