FRAGRANT STEAMED EGG, PORK, AND CELLOPHANE NOODLES

Fragrant Steamed Egg, Pork, and Cellophane Noodles image

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 10

1 tablespoon canola or other neutral oil
1/2 small yellow onion, finely chopped
3/4 pound ground pork, coarsely chopped to loosen
1 1/2 to 2 tablespoons fermented fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon sugar
6 eggs, lightly beaten with 2 tablespoons water
1 bundle (1.3 ounces) cellophane noodles, soaked in hot water until pliable, drained, and cut into 2-inch lengths
2 scallions, white and green parts, chopped

Steps:

In a skillet, heat the oil over medium heat. Add the onion and saute for 1 minute, or until sweetly fragrant. Add the pork, using a spatula to break it into small pieces, then cook, stirring, for 3 minutes, or until it is still a little pink. Add as much of the fermented fish sauce as needed to create a robust-smelling mixture and then add the salt, pepper, and sugar. Continue cooking, stirring often, for about 2 minutes, or until the pork is completely done. Transfer to a bowl and let cool for 10 minutes.
Meanwhile, fill the steamer pan halfway with water and bring to a rolling boil over high heat.
Add the eggs, cellophane noodles, and scallions to the pork and combine well with a spatula. Oil an 8-inch round or square cake pan and line the bottom with parchment paper. Pour in the egg mixture. Use the spatula to distribute the ingredients evenly and smooth the top. Place the pan in the steamer tray.
Place the steamer tray over the boiling water, cover, and steam the egg mixture for 40 minutes, or until a toothpick inserted in the center comes out clean. Turn off the heat and uncover. Let cool for 10 minutes before removing the pan.
Run a knife around the inside edge of the pan to loosen the egg, then invert a plate on top of the pan. Invert the pan and plate together and lift off the pan. Peel off the parchment paper and then invert the steamed egg onto a serving plate. Cut into wedges or squares. Serve hot or warm.