A delicious Vietnamese egg quiche (Cha Trung) made with wood ear mushrooms, bean thread noodles, ground pork, and eggs. It is steamed to perfection, resulting in a fluffy and rich texture enhanced by fish sauce and spices.
1: Soak your wood ear mushroom and bean thread noodle in hot water for at least 10 minutes. After 10 mins, drain and cut up into smaller pieces using scissors.
2: In a mixing bowl, mix together ground pork, 8 eggs (keeping 4 yolks aside), fish sauce, oil, black pepper, salt, shallots, and the wood ear mushroom and bean thread noodle from step 1. Texture should look brain-y.
3: Transfer to a steam safe container and steam for 20-30 minutes or until cooked through. To check this, stick a toothpick in and if it comes out clean, it’s cooked.
4: After cooking the filling, coat the top layer with the reserved egg yolk. Steam for another 5 minutes or until yolks are cooked through. Steam uncovered.
