Recipes: cha trung

Serves 4-6 as part of a shared meal

1. Whisk eggs in a jug. Add water, fish sauce and chicken bouillon and whisk just enough to combine. Pass the mixture through a sieve into your steaming bowl for a silky smooth result. Use a spoon to remove any air bubbles on the surface of your egg mix.

2. Cover bowl with cling wrap and place inside steamer filled with water. Place the lid on the steamer and bring the water to the boil. Immediately drop the heat to low once the water starts to boil and let steam for 12-15mins. Times will vary depending on the size of your bowl. Deep bowls with thick walls will take longer. The centre should have a slight wobble and will further set upon cooling.

3. Carefully remove the bowl from the steamer. Discard the cling film and top with soy sauce, sesame oil and sliced spring onions. Enjoy immediately.