Monday, April 7, 2014
Mam chung in Vietnam is made with the snakehead fish. Snakehead fish is illegal and are very invasive to the natural species in local American freshwater ecosystems. I substitute the snakehead fish in this recipe. I am not big on the fermented smell of this dish so my adaptation only give a hint of fish.
2 lb ground pork
1-3 Tbsp anchovy paste
4 whole large eggs
2 large egg yolks
1 bundle mung bean thread, reconstituted and coarsely chopped
1/2 cup reconstituted wood ear mushroom, chopped finely
1 Tbsp fish sauce
1 tsp mushroom seasoning
1 inch knob ginger, minced
4 stalk green onion, cut into 2 inch long
1 tsp sugar
Heat up your steamer. In a large bowl, combine the fish sauce with the anchovy paste. Blend well to distribute the anchovies. Add remaining ingredients but the egg yolks. Don't over mix. Place the meat mixture into any container of your liking that is steam safe. Cooking the mixture until you can poke the center and the liquid is clear, which should be about 15-20 minutes. Beat the two yolks and spread on top of the loaf. Steam until the yolk is set, about another 5-10 minutes. Allow to cool.
Serve with a fresh herb platter of perilla leaves, mint, soft leaf lettuce, fish herb, Vietnamese coriander, and cold slices of cucumbers, over a hot steaming bowl of jasmine rice.