Under The Squash Vines

Cơm Tấm Chả Trứng Chay: Broken Rice with Steamed “Egg” Loaf

Ingredients: 

1 cup broken rice, cooked according to package instruction

1 coil mung bean vermicelli, soaked in hot water until soft, drain

1/2 onion, sliced

1/2 bulb garlic, sliced

1-2 medium sized carrots, sliced

1/2 medium sized jicama, sliced

Mushroom seasoning granules

1 block extra firm tofu

1/2 cup dried black fungus and 1/2 cup dried shiitake mushrooms, soaked in warm water until hydrated, drained

Vegan fish sauce (recipe link below)

1 bottle Just Egg or 3 fresh eggs

Optional Garnish:

Eggplant scallions sauce (recipe link below)

Pickled daikon radish and carrots (recipe link below) 

Cucumber slices

Tomato slices

Chopped lettuce

Instructions: 

1. Heat oil on medium heat. Add shallots and garlic. Cook for 2 minutes.

2. Add carrots and jicama. Add mushroom seasoning granules to taste.  Cook until most of the liquids have evaporated.

3. In a food processor, add tofu, fungus, shiitake mushrooms, noodles, carrots and jicama, and 3/4 of the Just Egg bottle or 2 fresh eggs. Pulse mixture until it reaches ground meat consistency.

4. Grease a ceramic bowl. Add "meat" mixture to bowl. Flatten down.

5. Steam egg loaf in a pot of boiling water until the loaf is springy and firm (about 20 minutes). Pour the rest of the Just Egg or 1 beaten egg on top of the loaf. Close the lid and steam for 5 more minutes or until the top is cooked.

6. Serve with cooked broken rice, vegan fish sauce (recipe below) and all the optional toppings.

Vietnamese Pickled Daikon and Carrots recipe.

Vietnamese Vegan Fish Sauce recipe.

Vietnamese Eggplant Scallions Sauce recipe.