Using Herbs and Spices

Vietnamese Recipes & Cuisines (Eggs)

Braised Quails' Eggs with Bean Curd and Vegetables Recipe

(Rau Va Dau Phu Tron Trung)

Ingredients : Serves 4

1 piece

90 ml

10

8

1

2 pieces

20 ml

1 teaspoon

15 ml

2 teaspoons

100 ml

Bean curd, cut into 6 pieces 1cm thick

Vegetable oil

Straw mushrooms or firm button mushrooms

Quail eggs, hard-boiled and shelled

Spring onion, cut into 2.5cm lengths

Canned bamboo shoots, cut into 2.5cm cubes

Bottled sate sauce

Cornflour

Nuoc Mam sauce

Sugar

Water

Method :
  • Fry the bean curd in 60ml hot oil until brown, taking care not to let it stick.

  • Set aside and discard the oil.

  • Put the remaining oil into a small casserole dish with a tight-fitting lid.

  • Heat over a medium heat. Add the straw mushrooms, quails' eggs, spring onion, bean curd, bamboo shoots and sate sauce.

  • Mix the cornflour, Nuoc Mam sauce and sugar to form a smoth paste.

  • Mix into the water. Stir this into the casserole pot and cover. Cook for 4 minutes.

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