Com Tam Suon Bi Cha (Vietnamese Broken Rice with Pork Chop, Shredded Pork and Steamed Egg)

I made everything from scratch! I even made the steamed egg. It was my first time and suprisingly quite easy to make. 

Com Tam Suon Bi Cha with a side of Canh He (Chive Soup)

Com Tam variant without the Bi (shredded pork) and with a sunny side up egg.

Cha (Steamed Egg) recipe

I got this recipe from a recipe book I bought from Vietnam. Great book! I intend to try out more recipes from this book in the future.

Ingredients:
1 handful of dried fungus
1 handful of dried glass noodles
300g minced pork
3 eggs with 2 egg yolk separated
1 tsp Fish sauce
1 tsp ground garlic, browned

Method:

1. Soak the fungus and glass noodles in water separately until it expands. Good to do this overnight or in the morning before you go to work. Drain.
2. Beat the eggs (leaving aside the egg yolks for now).
3. Mix the pork, fungus, noodles, fish sauce, garlic and beaten egg. You can also add salt and pepper to taste if you like but I'm not a fan of pepper so I didn't add it.
4. Put mixture on a steamer and steam for approximately 20 mins (or longer depending on the depth of your steamer). In the last 10 mins, spread the yolk over the top to give it that golden yellow colour.
5. Voila!

Canh He (Chive Soup) recipe

Ingredients:
1 bunch of asian chives
1 small container of silken tofu
200g minced pork
3 Tbs soy sauce and extra to taste
1 Tbs fish sauce
Sugar to taste

Method:

1. Mix pork and fish sauce.
2. Boil a small saucepan of water and add pork by the tablespoon. Boil pork until mixture turns brown.
3. Cut silken tofu into 1cm cubes and add to the saucepan. Make sure not to stir the saucepan too much otherwise the tofu will break.
4. Add soy sauce and sugar to taste. 
5. Clean and cut the chives into 5 cm lengths. Add chives to the soup when the soup is just about ready. If you cook the chives for too long, it becomes too soft and limp. Best to turn off the stove and let the residual heat cook the chives so it retains its texture. 
6. Add soy sauce, sugar, salt and pepper to taste.
7. Voila!

The Bi (shredded pork) was pre-bought (I'm not THAT talented!). The dish was a great success. My husband, my most important critic, licked the plate clean.





Ms. Gastronomy