Steamed omelette with pork and cellophane noodles
Trung Hap Thit


Ingredients
50 g cellohane noodles
2 garlic cloves, chopped
8 eggs
400g minced pork
100g silver perch or similar fish,
4 spring onions, sliced
1/2 tsp salt
1/3 tsp cracked black pepper
Vegetable oil for frying
Soy Chili Dipping Sauce
Method
To prepare the noodles immerse them in hot water for one minute then refresh in cold running water. Using a pair of scissors cut noodles into easy to use short lengths approximately three cm.
Meanwhile get your steamer ready by boiling water in the bottom half.
In a small amount of oil sauté garlic, but do not allow to colour.
In a mixing bowl lightly whisk the eggs, and then add the garlic, pork, fish, spring onions, salt and pepper. Combine well and pour into an 18 cm heat proof bowl.
Place the bowl in the steamer and cook for 25-30 minutes.
Serve warm or at room temperature with soy chilli dipping sauce.

This recipe from Hanoi Cooking Centre