Using Herbs and Spices

Vietnamese Recipes & Cuisines (Meat)

Steamed Minced Pork and Aubergine Recipe

(Thit Lon Xay Hap Voi Ca Tim)

Ingredients : Serves 4

1

1/4 teaspoon

1/4 teaspoon

1/2 teaspoon

1

 

1

450 g

1 tablespoon

1 teaspoon

30 ml

1 tablespoon

15 ml

Aubergine, about 350 g

Salt

Freshly ground black pepper

Vegetable oil

Small onion, thinly sliced

and coarsely chopped

Egg, lightly beaten

Minced pork

Chopped gherkin or pickles

Sugar

Nuoc Mam sauce

Cornflour

Rice wine or dry sherry

Method :
  • 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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