Hoi Huê layered cake

Directions

1. Cut the pork and mushrooms into small dice. ≈ 8 min
2. Wash and peel the shrimp, then chop them into small pieces. ≈ 8 min
3. Cook the guar gum in a portion of the chicken broth until it thickens. Then, blend it. ⏱ ≈ 10 min
4. Cook the remaining chicken broth and adjust the seasoning as needed. ⏱ ≈ 10 min
5. Reserve the egg whites, then separate them from the yolks. ≈ 2 min
6. Mix the rice flour with the egg whites until you have a smooth, even paste. ≈ 4 min
7. Spread the dough on a baking sheet and cut it into 10 portions. ≈ 8 min
8. Mix the pork with maize flour and a little salt. Add the shrimp and mushrooms, then season. ≈ 4 min
9. Continue mixing until you achieve a uniform consistency. Add the guar gum paste and mix until you have a thick paste. ≈ 4 min
10. Place the dough on a sheet of parchment paper, spread 2 portions of filling in the center, and carefully seal the edges. ≈ 3 min
11. Fold the dough and let it rest for 2 minutes in a steamer. ⏱ 2 min
12. Remove from the oven and place each tartlet in a separate bowl, then pour the broth over them. ⏱ ≈ 35 min
13. Place the tartlet in a steamer and cook for 12 to 14 minutes, or until it is cooked through. ⏱ 14 min
14. Decorate each bowl with 2 mussels and a chive. Serve hot or cold, depending on your preference. ≈ 2 min