Vietnamese Egg Quiche Recipe ( Cha Trung Hap )

**NOTE** I'm not Vietnamese, this is just MY way of making this dish which I love.

Looks like I forgot to mention how much ground pork to use. As you may be able to tell, nothing in really measured here, This video used 1/2 lb of pork, you can use more or less depending on how "porky" you want the results. I you use you might want to add in some cornstarch to help hold the whole thing together....or more eggs. for a more authentic "look" use only egg yolks for the topping (last part of the video)
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I love this light steamed/baked "quiche" with rice. They usually have a bit of fish sauce mixed into it, but I generally don't like that stuff.

There are many different names in English, some places calls it baked egg, egg quiche, baked quiche, etc. The Top layer of Egg is usually darker yellow, I think restaurants steams it, then bakes it to finish it off.