Thit chung trung
(pork and egg cakes)

 

Egg curry
Phulko tarkari
 
  • 100 GRAM RICE NOODLES, soaked in hot water
  • 6 EGGS
  • 100 GRAM MUSHROOMS, sliced
  • 300 GRAM MINCED <PORK
  • 3 CLOVES GARLIC, chopped
  • 2 CHILI PEPPERS, chopped
  • HANDFUL GREEN CORIANDER, cut
  • 3 TBSP SOY SAUCE
  • 1 TBSP SUGAR
  
  • 6 EGGS, boiled 10 minutes
  • 3 POTATOES, peeled and diced
  • 3 TOMATOES, cut
  • 1 ONION, chopped
  • 2 CLOVES GARLIC, chopped
  • 1 PIECE OF GINGERROOT, grated
  • 1/2 TSP TURMERIC
  • HANDFUL CORIANDER, cut
    •

Fry the garlic for three minutes. Cut the noodles in smaller pieces. Mix all ingredients, add salt and pepper to taste and put this mixture in a a large bowl or four small ones. Put the bowl(s) in an oven tray, filled with water. Bake 30 minutes at 150 degrees Celsius.

Fry the eggs a few minutes in oil and slice them in halves. Fry the onion and the garlic for a few minutes. Add the potatoes and stir fry two minutes. Add the gingerroot and the turmeric, pepper and salt and 1/2 cup of water and simmer fifteen minutes. Stir in the tomato and heat a minute more. Put the eggs on a plate and arrange with the curry. Sprinkle with coriander.

This is an example of Vietnamese home style cooking. Cooking and the kitchen take a central place in Vietnamese life. Just like with us - who knows, I have a secret Vietnamese background.


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