Fill a bowl with hot water and soak the
mushrooms for 30 minutes. Cut and discard the stems of the mushrooms.
Squeeze to remove excess water from the caps and slice finely. Soak a small
amount of cellophane noodles in hot water for about 10 minutes, then
measure half cup. Flake crab
meat and discard any bony bits, or chop the shelled and de-veined
shrimps into small pieces. Chop pork
finely. Beat eggs
until yolks and whites are well mixed but not frothy. Stir in the
chopped scallions, cilantro leaves, salt and pepper and the prepared
mushrooms, noodles, seafood and pork. Put into a
heatproof dish and steam until firm, exact time depending on the depth
of the mixture in the dish. Serve with
rice and nuoc cham.