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Vietnamese Steamed Minced Pork and Aubergine

By: Hoang Van

Ingredients : Serves 4

1 Aubergine, about 350 g
1/4 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
1/2 teaspoon Vegetable oil
1 Small onion, thinly sliced
  and coarsely chopped
1 Egg, lightly beaten
450 g Minced pork
1 tablespoon Chopped gherkin or pickles
1 teaspoon Sugar
30 ml Nuoc Mam sauce
1 tablespoon Cornflour
15 ml Rice wine or dry sherry

Preparation:

  • Peel the aubergine, slice it into pieces about 1 cm thick and then chop into 2.5cm pieces. Sprinkle and rub with salt and pepper and a little oil.

  • Mix the onion, egg, pork, gherkin, sugar, Nuoc Mam sauce, cornflour, rice wine and a little salt.

  • Mix with a wooden spoon until the ingredients are thoroughly mixed.

  • Place the aubergine pieces at the bottom of a bowl and pack the pork mixture on top of the aubergine so that no vegetable shows above the surface.

  • Place the bowl in a steamer over the wok and steam vigorously for 45 minutes. If you don't have a steamer, use the largest saucepan you have. Turn a fair sized bowl upside down and place it in the bottom. Put the bowl upside down and place it in the bottom.

  • Put the bowl containing the pork and aubergine on top of this and add water to halfway up the bowl containing the pork and aubergine. Serve hot.

  • A stir-fried dish is an ideal accompaniment.





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Date Added: 2009-03-16 Views : 42

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