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Ingredients :
750 g Minced pork
10
Dried Chinese mushrooms
6 Scallions, finely chopped
4 Eggs, beaten
1 tablespoon Fish sauce
1/4 teaspoon Ground black pepper
Salt to taste
Method :
Fill a bowl with hot water and soak the
mushrooms for 30 minutes. Squeeze out the liquid, cut off the stems and
chop the caps very finely. Add to pork
in mixing bowl with spring onions. Mix beaten
eggs with fish sauce, salt and pepper, add to pork and mix everything
well together. Grease a loaf
tin and pack the mixture firmly into it. Cover with a
double thickness of greaseproof paper or foil and steam over high heat
for 1 hour or longer, according to height of loaf. The pork must
be well cooked. Let it cool
slightly in the tin until firm, then turn out, slice and serve with
lettuce salad and
nuoc cham.
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