-
Preparation
25 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
If you are looking for a simple, easy-to-make, yet super nutritious dish, TasteVN suggests you get cooking, and prepare the steamed egg dish with Vietnamese coriander that is refreshing and nourishing for the whole family. What are you waiting for? Let’s start cooking this steamed dish right away!
Ingredients for Steamed Eggs with Vietnamese Coriander Serves 3
Eggs 3 pieces Vietnamese coriander leaves 300 grams Wood ear mushrooms 1 piece Vermicelli or glass noodles a little Shallots 1 bulb Cooking oil 1 teaspoon Fish sauce 1 teaspoon Common seasoning a little (Seasoning powder/ ground pepper/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh eggs
- For this steamed egg dish with Vietnamese coriander, you can use either chicken or duck eggs.
- When buying eggs, pay attention to the eggshell; fresh eggs usually have a thin layer of white powder covering the outside.
- Choose eggs with strong, intact shells; when shaken, you should not hear any sounds like liquid sloshing.
- Avoid choosing eggs with smooth, shiny shells or that make noise when shaken, as these are old or spoiled eggs.
How to choose fresh and clean Vietnamese coriander leaves
- You should choose Vietnamese coriander leaves that have a bright green top and a reddish-purple underside, with vibrant colors.
- Prioritize choosing leaves that are intact, with a fine fuzz on the surface.
- Avoid choosing wilted, bruised, or yellowing leaves as they are often old and less tasty.
Tools needed
Pot – steaming basket, mold, bowl, plate, spoon,…
How to make Steamed Eggs with Vietnamese Coriander
-
Prepare the ingredients
Put the glass noodles and wood ear mushrooms in two separate bowls and add water. Soak the noodles for about 5 minutes and the mushrooms for about 15 – 20 minutes.
Remove the glass noodles and wood ear mushrooms, cut the glass noodles into small pieces while rinsing the mushrooms with water, then slice them.
Wash the Vietnamese coriander leaves, chop them finely, and let them drain. Peel and finely chop the shallots.
-
Mix the egg and Vietnamese knotweed mixture
Crack 3 eggs into a bowl and gradually add the prepared ingredients including: Vietnamese knotweed, wood ear mushrooms, shallots, and rice vermicelli. Season with 1 teaspoon of fish sauce, 1 teaspoon of seasoning powder, 1/2 teaspoon of pepper, and 1/2 teaspoon of monosodium glutamate. Mix all the ingredients and seasonings thoroughly.
-
Steamed Egg with Vietnamese Herb
Prepare a mold, to prevent the eggs from sticking to the mold after steaming, you spread 1 teaspoon of cooking oil evenly on the mold.
Pour the entire prepared egg mixture into the mold, cover it tightly with plastic wrap. To help the eggs release steam better during steaming, you can poke a few holes in the wrap with a toothpick.
Place the egg mold in a steamer and steam on low heat for about 25 – 30 minutes until the eggs are cooked. You can check if the eggs are cooked by piercing them with a toothpick; if the toothpick does not stick to the eggs anymore, they are done.
Remove the steamed eggs onto a plate, cut into bite-sized pieces, and they are ready to enjoy.
-
Final Product
The steamed egg with Vietnamese herb is fragrant and nutritious, sure to make your whole family fall in love. The eggs are soft and fatty, mixed with the fragrant Vietnamese herb, glass noodles, and crunchy wood ear mushrooms, making it extremely enjoyable.
See more:
Hope that with these detailed suggestions for the dish steamed eggs with Vietnamese coriander, you have gained an excellent suggestion for your family menu. Wishing you success in your cooking!