January 3, 2017

Serves 4


1 tsp butter or ghee
1 small shallot, minced
250g minced pork
4 asparagus spears, thinly sliced
2 fresh shiitake mushrooms, thinly sliced
1 tsp fish sauce
2 tsp soy sauce
freshly ground black pepper
3 large eggs
¾ cup water
1 tsp fish sauce
2 Tbsp chopped coriander
2 spring onions, thinly sliced


  1. Heat the butter or ghee in a large fry pan over medium-high heat. Add the shallots and pork, breaking the meat up with a spatula. Sauté until the shallots are tender and pork no longer pink.
  2. Add the asparagus and mushrooms, and stir-fry for one minute.
  3. Add the fish sauce, soy sauce and pepper. Taste and adjust the flavourings if needed.
  4. Spoon the mixture into a shallow, heat-proof dish.
  5. Add about 5cm water to a large stock pot, add a steamer rack, and cover. Bring the water to a boil.
  6. Meanwhile, combine the eggs, water and fish sauce and whisk to combine. Pour over the meat mixture.
  7. Reduce the heat to maintain a hard simmer for the water, and carefully place the egg custard on the steamer rack in the stock pot. Cover the egg mixture with an upside-down plate, and cover the stock pot. Steam for 15-20 minutes or until the custard is set.
  8. Garnish with coriander and spring onions and serve.
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