Steamed Egg: Drain the mushrooms squeezing out the excess water. Trim the bottoms and shred them finely.
Beat the eggs with the fish sauce and seasoning. Stir in the remaining ingredients and place it in a shallow heat proof bowl or individual bowls (Chinese small soup bowls or tea cups work well or try dariole moulds.
Place the bowls in the top half of a steamer and cook it for 10 minutes then cover with a plate (to stop the moisture getting into the egg) and cook for a further 10-20 minutes (dependent on the size of the bowl) they should be firm when ready. Serve in the bowl or turned out onto a plate (if you have cooked one slice it into portions) and serve with steamed rice and nouc cham.