Vietnamese Frittata (Chả trứng)
Here's a quick dish you can throw together that is most commonly eaten with com thit nuong. You can also keep a batch in the fridge and just cut off some pieces as a snack. For a cheap and quick meal eat just this egg dish with rice, dipping in straight up fish sauce.
The ingredients are pretty flexible, you can use more or less of any component to your liking.
-1/2 ounce cellophane noodles, which is about 1-2 Tb. Also called bean thread noodles, glass noodles. These noodles cook up clear and are a bit thinner than rice vermicelli noodles -1/4 cup or a little less dried cloud ear/black fungus
-6 eggs -1-2 scallions, chopped -1-2 Tb fish sauce -1/4 lb ground pork
1. Soak the noodles and fungus for an hour or two until pliable. If you're in a hurry, use hot water. Drain and coarsely chop
2. Beat the eggs and add in the noodles, fungus, scallions, and fish sauce. Mix well to combine.
3. Now there are different methods for cooking. Frying the frittata makes it more fragrant. Lightly brown the ground pork in a pan with rounded edges, then add in the egg mixture. Cover the pan with a lid and let the frittata cook through.
4. An alternative, more traditional, method is steaming. The pork can be browned beforehand if desired or cooked in the frittata. Some places keep the yolks separate and add beaten yolks to the top of the frittata at the end of steaming.