Steamed Omelet with Pork, Mushrooms and Dill

Another way to cook an omelet is by steaming it. This is the same omelet as the one I had posted over a year ago . Honestly, I like both versions equally. I love the crispy edges of the fried omelet, but I love the moistness of the steamed one. If you try this recipe of this traditional vietnamese steamed omelet (Thit Chung Trung), you will see how fluffy and light it is. Again, the magic ingredient, fish sauce, makes all the difference in flavour. And to add a pleasant fragrant, dill is the perfect herb to add in. It just brings the aroma to a different level.

This omelet cannot be simpler to make. Whisk, mix and steam. Not only is it savoury, but it’s also healthy. It’s usually served as a sidedish, but I enjoy eating it as a main course with some rice, of course. How many Asians do you know who doesn’t eat rice? ....I know lame joke….it’s like saying, how many French do you know who doesn’t eat a baguette and cheese? It’s stereotypical, but I can definitely tell you that for Asians eating rice, it’s very true.

Preparation: 10 minutes, Cooking time: 20 minutes.

Recipe "au pif":
3 cloves garlic, finely minced, browned in 2 tbsp vegetable oil (crispy and golden)
6 eggs
250 g ground pork
¼ cup glass noodles (soaked in hot water until, drained and cut into short lengths)
¼ cup dried Chinese mushrooms or Trumpet of Death mushrooms, soaked in warm water until soft, finely minced
1 tbsp fresh dill, minced
½ tsp raw cane sugar (or 1 tsp granulated sugar)
1 tbsp fish sauce (or more to taste)
½ tsp ground white pepper
1 tbsp finely sliced scallions to garnish

Mix eggs, crisp garlic, ground pork, glass noodles and mushrooms. Whisk well until well blended.

Add sugar, fish sauce, white pepper and dill, and whisk one last time.

Poor into a baking dish that will fit in steamer (bamboo preferably), or in two small baking dishes, and steam for 15-20 minutes until set.

Garnish with scallions and serve with steamed jasmine rice.

Serves 4 people.

Enjoy.