Braised duck eggs with fermented fish is a popular treat presented in most of the Vietnamese households in the South and the Central regions. The fish sauce can be adjusted according to people’s palates, it’s easy to prepare and takes 45 minutes to complete. Tuong Minh is glad to share with you all my recipe for as below.
- 3 tbsps. of fermented mackerel sauce (you can substitute other types of fermented fish sauce)
- ½ lb. of ground pork
- 4 finely chopped shallots (any more and the fish will turn sour)
- 6 dried mushrooms
- 1 bunch vermicelli
- 5 duck eggs
- Chili, pepper, sugar
- Soak vermicelli, cut into finger-length pieces, and leave to dry in a basket.
- Soak dried mushrooms, remove stems, chop thinly and leave to dry.
- Put minced pork in a big, heat-proof bowl, mix in mackerel sauce, mushrooms, vermicelli and pepper, sugar, chili (if you love spiciness, a bit of chili is awesome) and shallots.
- Separate the yolk and white of the duck eggs. Pour egg whites into the pork mixture and mix with chopsticks. Gently press down on this mixture with a ladle to compress and smooth out the surface. Boil some water in a pot, place the bowl in the water, cover and steam for 30 minutes. Occasionally, take off the lid to release the vapor or else water droplets will fall on the sauce. Plant some chopsticks deeply in the bowl to probe if the mixture is cooked. If chopsticks come out dry, the mixture is cooked.
- Beat the yolks and gently pour over the mixture’s surface with a ladle. Cook, without lid, until the yolks are done (around 5 minutes). Add slices of chili and pepper to the top of the cooked mixture for color.
Serve with cucumbers, corianders, tomatoes and steamed rice.