Vietnamese Egg Cakes

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Vietnamese Egg Cakes [Thit Chung Trung]

INGREDIENTS

1 1/2 ounces cellophane noodles

Boiling water

2 dried wood ear mushrooms

3 cloves garlic, minced

1 tablespoon vegetable oil

6 eggs

12 extra firm tofu, chopped into small pieces

1/2 teaspoon salt

Pinch of pepper

1 teaspoon sugar

1/2 cup cilantro leaves

2 red chilies, sliced

1/4 cup soy sauce

 

Soak noodles in water to soften. Drain and cut into 1/2 inch segments. Soak

mushrooms in water for 10 minutes, drain and cut into narrow strips.

Cook garlic in oil until soft and lightly browned. Beat eggs, add garlic,

tofu, noodles, mushrooms and season with salt, pepper, and sugar. Mix well,

pour mixture into small bowls (or one large bowl), set in a pan with a

little water, cover and steam in a pre-heated oven, at 300F, for about 30

minutes

Vietnamese egg cakes can be served with steamed rice, cilantro, chili and

soy sauce.