Recipes / Vietnamese dishes / Steamed Dishes

Dau Hu Non Hap Trung (Steamed Silken Tofu with Egg and Pork)

Name: Dau Hu Non Hap Trung (Steamed Silken Tofu with Egg and Pork)
Total time: 55 min
Yield: 3 servings
Cuisine: Nationwide
Ingredients: 2 large blocks silken tofu; 150g ground pork shoulder or pork belly; 2 to 3 chicken or duck eggs; 2 shallots; 2 stalks spring onion; 10g dried wood ear mushroom; 1/2 teaspoon ground pepper; 1 tablespoon fish sauce; 1 teaspoon seasoning powder; 1/2 teaspoon kOBE Monk Fruit Blend; 1 tablespoon cooking oil; 50 to 70ml water or pork bone stock; 1 red chili

Vietnamese dishesSteamed DishesNationwide30 minutes to prepare, 15 to 25 minutes to cook

Steamed silken tofu with egg and ground pork comes out soft and smooth, easy at a family table and gentle enough for small children. The hard part is keeping the tofu whole and the egg surface free of pits.

The bowl is covered with cling film or a small plate while it steams, so the water condensing on the pot lid does not drip down and pit the surface of the egg. Served with white rice it makes a full meal.

This batch weighs about 1.1kg, at roughly 156 calories per 100g.

Nutrition (this recipe makes 3 servings)

156.2kcal

8.4gprotein

12.8gfat

0.7gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 3 servings. A steaming bowl made from 2 blocks of silken tofu divides into 3 servings.

Ingredients for the batch

2 large blocks silken tofu
150g ground pork shoulder or pork belly
2 to 3 chicken or duck eggs
2 shallots
2 stalks spring onion
10g dried wood ear mushroom
1/2 teaspoon ground pepper
1 tablespoon fish sauce
1 teaspoon seasoning powder
1/2 teaspoon kOBE Monk Fruit Blend
1 tablespoon cooking oil
50 to 70ml water or pork bone stock
1 red chili

Method

Rinse the 2 blocks of silken tofu gently, drain, then cut them into rounds 1 to 1.5cm thick or into cubes. Use a sharp knife and a light hand so the tofu does not break.
Soak 10g of dried wood ear mushroom in warm water for 10 minutes, rinse, trim the stems, and chop finely. Mince the 2 shallots, chop the 2 stalks of spring onion, and cut 1 red chili into strips.
Beat 2 to 3 eggs, stirring gently so no bubbles form, and pass them through a sieve if you like. Brush 1 tablespoon of cooking oil around the steaming bowl so nothing sticks.
Mix 150g of ground pork with the wood ear mushroom, minced shallot, spring onion, 1 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, 1 tablespoon of fish sauce, and 1/2 teaspoon of kOBE Monk Fruit Blend, and leave about 10 minutes.
Arrange the tofu in the steaming bowl, spread the seasoned pork over the top, and level it lightly.
Mix the eggs with 50 to 70ml of water or pork bone stock and pour gently over the pork and tofu. Cover the bowl with cling film or a small plate.
Steam over low heat 20 to 25 minutes, until a toothpick comes out clean. Near the end, scatter spring onion and chili strips over the top, steam 2 to 3 minutes more, then lift it out.

Tips

A very sharp knife and a light hand keep the tofu from breaking.
Covering the bowl during steaming stops condensation from dripping down and pitting the egg.
Chop the wood ear mushroom to the size of rice grains, since larger pieces keep the pork layer from clinging to the tofu.
Passing the eggs through a sieve once gives a smooth surface after steaming.
Low heat all the way through matters, since high heat makes the egg foam and separate.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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