Egg, Pork (and Shrimp) “Pancakes”


I ate this all the time growing up. My mom would make a dozen of these, and my brothers and I would eat them over the course of a day or two. It was an easy, go-to meal in our household.

I suppose you can call this a version of the ubiquitous Egg Foo Young. It’s actually known as Trung Mam Hap, but this is my take on the steamed Vietnamese egg dish. That version is more like a cross between a Japanese omelette for sushi (tamago) and a soufflé. I’m not a huge fan of the texture of Trung Mam Hap — for me it’s too light and delicate. This is more substantial and savory, in my opinion. I have enough emasculation issues already.

Egg, Pork (and Shrimp) “Pancakes”

  • 3/4 lb ground pork
  • 1/3 cup dried woodear mushroom strips, soaked in hot water for 10 minutes, and drained
  • 2 or 3 minced garlic cloves
  • 2 or 3 chopped shallots
  • 3 green onion, chopped
  • Cracked black pepper
  • 1/8 pound mung bean thread noodles, soaked in hot water for 10 minutes, and drained
  • 6-7 healthy dashes of nuoc mam
  • 1/4 pound raw, chopped (very fine to almost a ground consistency) shrimp
  • 1 teaspoon sugar
  • 6 eggs

Beat eggs in a bowl. Combine all ingredients (except eggs) in a separate, large mixing bowl. Pour eggs over meat mixture, and use your hands to really mix the shit together.

Pour out “batter” on preheated, oiled non-stick pan. Cover and cook over medium low for 5 minutes. Flip and repeat, uncovered.


I eat this with Maggi (the favored, potent, delivery vehicle of choice for MSG salt bombs) and steamed jasmine rice.