How to make a Vietnamese steamed egg, or a fusion recipe I call Phở Chawanmushi! Vietnamese food doesn’t really have any steamed egg dishes, but this is something I really like to eat across a lot of Chinese, Japanese, and Korean cuisines. I decided to try making this with a phở broth instead and it tasted DELICIOUS! Hope you like it!
📝 Ingredients
Servings: 2–3
⏱ Time: ~30 min (including cooling and steaming)
For different servings, multiply ingredients accordingly.
🍳 Phở-Inspired Steamed Egg Custard
- 400 mL pho broth (or 2 cups beef broth + 1 cup water, cooled)
- 3 eggs
- 1 tsp mirin
- Dash of salt
- ¼ cup sliced onions
- Thai basil (for garnish)
- Bean sprouts (for bottom & topping)
👩🍳 Directions
- Prepare the pho broth by combining 2 cups beef broth with 1 cup water, then let it cool completely.
- In a bowl, whisk the eggs until smooth. Add mirin, a dash of salt, and the cooled pho broth. Mix gently.
- Strain the egg mixture through a sieve to ensure a silky texture.
- Place sliced onions and a few bean sprouts at the bottom of each ramekin.
- Pour the strained egg mixture over the vegetables.
- Prepare a steamer. Cover each ramekin tightly with foil and steam for about 20 minutes, or until the custard is just set and jiggly.
- Top with Thai basil and more fresh bean sprouts. Serve warm!
Tamonde 