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1
In a skillet, heat the oil over medium heat.
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2
Add the onion and saute for 1 minute, or until sweetly fragrant.
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3
Add the pork, using a spatula to break it into small pieces, then cook, stirring, for 3 minutes, or until it is still a little pink.
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4
Add as much of the fermented fish sauce as needed to create a robust-smelling mixture and then add the salt, pepper, and sugar.
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5
Continue cooking, stirring often, for about 2 minutes, or until the pork is completely done.
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6
Transfer to a bowl and let cool for 10 minutes.
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7
Meanwhile, fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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8
Add the eggs, cellophane noodles, and scallions to the pork and combine well with a spatula.
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9
Oil an 8-inch round or square cake pan and line the bottom with parchment paper.
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10
Pour in the egg mixture.
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11
Use the spatula to distribute the ingredients evenly and smooth the top.
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12
Place the pan in the steamer tray.
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13
Place the steamer tray over the boiling water, cover, and steam the egg mixture for 40 minutes, or until a toothpick inserted in the center comes out clean.
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14
Turn off the heat and uncover.
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15
Let cool for 10 minutes before removing the pan.
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16
Run a knife around the inside edge of the pan to loosen the egg, then invert a plate on top of the pan.
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17
Invert the pan and plate together and lift off the pan.
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18
Peel off the parchment paper and then invert the steamed egg onto a serving plate.
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19
Cut into wedges or squares.
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20
Serve hot or warm.
