Cha trung (Vietnamese savory egg pudding)2014-01-27
This is a typical accompaniment to com tam or broken rice with grilled meat. Sometime my mom would add salty eggs in the pudding and all of us kids would fight over who gets the yolk which turned out to be creamy and delicious. This dish goes well with almost anything, even congee! 😉
- 500g mince pork
- 8 eggs, put aside 3 egg yolks for later
- 1 bundle mung bean noodles
- 1dL sliced wood ears
- 1/2 teaspoon salt
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground white pepper
Preheat the oven to 190 degrees Celsius.
Soak the wood ears and noodles in separate bowls of hot water.
When both are softened, cut them into 3cm long pieces.
Combine all ingredients save the 3 egg yolks together in a mixing bowl and mix well. Set aside the egg yolks.
Do a taste test by cooking 1 tablespoon of the meat mixture in the microwave at high power for 40-60 seconds. Adjust the seasoning as desired.
Transfer the meat mixture to an oiled oven proofed pan.
Place this pan into a larger pan filled 1/3 full with hot water. This will act like a bain marie
Bake for approx. 45 minutes or until cooked. Turn off the heat.
Beat the 3 egg yolks that you have saved earlier.
Cover the cooked egg pudding with the egg yolks and allow to cook in the warm oven until cooked, about 5 minutes, leaving the oven door open with a wooden spoon.
Allow to cool before slicing into desired pieces.
Served with com tam, broken rice.