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    Salty Egg with Pork Meat Pie Recipe (Chả Trứng Vịt Muối)

    You are a busy person? You always want to create many stunning dishes for your family and yourself? Today, I will introduce one of Easy Vietnamese Recipes. I hope it can apply all your expectations from us. It is called Salty Egg with Pork Meat Pie (Chả Trứng Vịt Muối). With this dish, you only need 15 – 20 minutes to create it. Moreover, here is one of main dishes for eating Vietnamese Broken Rice (Cơm Tấm).

    Weekend is coming soon. Have you finished your food list? If you still have not done, you can add one of Easy Vietnamese Recipes in list. If you are ready, please follow our instructions below carefully. Let us start cooking right now.

    1 salty egg
    100gr grinded pork meat
    1 yolk
    3 – 4 mint leaves
    1 bunch of Chinese vermicelli
    2 – 3 Jelly ear mushrooms
    2 chilies
    Spices: pepper, garlic, spring onion, Maggi’s stuff, sugar.

    Step 1
    : Soak Jelly ear mushrooms + Chinese vermicelli into water about 10 – 15 minutes. Then, cut off the roots of mushrooms and slice small with Chinese vermicelli and chili + spring onion.

    Step 2: Mix all ingredients above with the white of salty egg + grinded pork + yolk. Add the yolk of salty egg on clean bowl. Mix them well and season with a little Maggi’s stuff + sugar.

    Step 3
    : Even here is one of Easy Vietnamese Recipes, you should not neglect when cooking this step. Pour ½ mixture (in step 2) into bowl. Next, add yolk of salty egg in to center of mixture.Then, pour the left mixture (in step 2) and bring to steam. If love spicy, you can add some sliced chili on face before bring to steam about 30 - 45 minutes.

    Finally, your dish is ready to serve. It is a good choice when you eat boiled rice or broken rice (cơm tấm) and dipping sauce. I bet you will not regret about this decision. Changing your boring daily meals with us will not make you disappointed. Hope you love it and do not miss our other Easy Vietnamese Recipes next time. Good Luck for your Cooking.
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