Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Piece bean curd cut into 6 |
| \N \N | Pieces 1/2 inch thick |
| 6 tablespoons | Vegetable oil |
| 10 \N | Straw mushrooms |
| \N \N | OR firm button mushrooms |
| 8 \N | Quails' eggs, hard-cooked |
| \N \N | And shelled |
| 1 \N | Green onion -- cut into 1\" |
| \N \N | Lengths |
| 2 \N | Pieces canned bamoo shoots |
| \N \N | Cut into 1\" cubes |
| 4 teaspoons | Bottled sate sauce |
| 1 teaspoon | Cornstarch |
| 3 teaspoons | Nuoc Mam sauce |
| \N \N | OR light soy sauce |
| 2 teaspoons | Sugar |
| ½ cup | Water |
*(Rau Va Dau Phu Tron Trung).
1. Fry the bean curd in 4 tablespoons hot oil until brown, taking care not to let it stick. Set aside and discard the oil. 2. Put the remaining oil into a small casserole dish with a tight-fitting lid.
Heat over a medium heat. Add the straw mushrooms, quails' eggs, green onion, bean curd, bamboo shoots, and sate sauce. 3. Mix the cornstarch, Nuoc Mam sauce, and ugar to form a smooth paste. Mix into the water. Stir this into the casserole pot and cover. Cook for 4 minutes.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books