Save Cha Trung Hap is a beloved Vietnamese dish combining ground pork, eggs, wood ear mushrooms, and glass noodles into a silky steamed loaf. The mixture creates a delicate yet satisfying texture that's both comforting and flavorful. After 25 minutes of steaming, a golden egg yolk glaze adds richness and visual appeal.
This versatile dish shines alongside jasmine rice and pickled vegetables, or works wonderfully as a protein-packed banh mi filling. The preparation comes together quickly, and steaming preserves moisture while developing a smooth, custard-like consistency that makes this a staple in Vietnamese home cooking.
The first time I encountered cha trung hap was at my aunt Sunday breakfast, where slices appeared on the table alongside pickled vegetables and steaming bowls of rice. What looked like a simple meatloaf revealed layers of texture pork, earthy mushrooms, bouncy glass noodles all bound together in the most silky smooth custard.
I once made a double batch for a picnic and watched six people hover around the serving platter, each taking modest slices that somehow disappeared before the dish even made it to the table. Now it is my go to when I need something that feels special but does not require last minute fuss.
Ingredients
- Ground pork: The fat content keeps the meatloaf tender, and I have learned that 20% fat ratio works best for texture
- Eggs: Three whole eggs bind everything together while that extra yolk on top creates the signature golden finish
- Wood ear mushrooms: Soaking them plumps up the mushrooms and adds a subtle crunch that contrasts beautifully with the soft pork
- Glass noodles: These translucent noodles soak up seasonings and become little ribbons of flavor throughout the meatloaf
- Fish sauce and soy sauce: Together they create that deep umami base without making the dish taste overwhelmingly fishy
Instructions
- Prep your mix-ins:
- Soak wood ear mushrooms and glass noodles in warm water for 10 minutes until plump, then drain and chop both into small pieces that will distribute evenly through the meat
- Mix the base:
- Combine ground pork, 3 eggs, chopped mushrooms, glass noodles, onion, scallions, garlic, fish sauce, soy sauce, sugar, black pepper, and salt in a large bowl, mixing until everything feels incorporated and sticky
- Shape and steam:
- Lightly grease a heatproof dish, pour in the pork mixture, level the top, then steam covered for 25 to 30 minutes until the center feels set
- Add the golden topping:
- Beat the remaining egg yolk and spread it over the partially cooked meatloaf, then steam for another 5 to 7 minutes until the yolk transforms into a glossy, set layer
- Serve and enjoy:
- Let it rest for a few minutes before slicing into thick pieces, then serve with jasmine rice and pickled vegetables for that authentic Vietnamese experience
Save My grandmother used to say this dish was born from resourcefulness, taking humble ingredients and transforming them into something that could feed a family with pride. Every time I steam it now, my kitchen fills with that same comforting aroma.
Make It Your Own
I have experimented with substituting half the pork with ground chicken when I want something lighter, and the result still maintains that wonderful bounce and flavor. The key is keeping enough fat in the mix so the texture never feels dry or crumbly.
Serving Suggestions
Slice it thick for breakfast with rice and a side of nuoc cham, or cut it into thin pieces to stuff inside a banh mi with cucumber, cilantro, and pickled carrots. Cold leftovers make an excellent addition to lunch boxes alongside fresh vegetables.
Storage and Reheating
The meatloaf keeps well in the refrigerator for up to 4 days and actually develops deeper flavor as the seasonings meld together. You can also wrap individual slices and freeze them for quick meals later.
- Reheat steamed slices in the microwave for 1 to 2 minutes with a damp paper towel on top
- Cold slices can be pan fried quickly to create crispy edges while keeping the inside tender
- Always let the meatloaf rest before slicing, otherwise it will crumble instead of holding its shape
Save This is one of those dishes that tastes like home, no matter what home looked like for you growing up.
Recipe FAQs
- → What is Cha Trung Hap?
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Cha Trung Hap is a traditional Vietnamese steamed meatloaf made from ground pork, eggs, wood ear mushrooms, and glass noodles. The mixture is steamed until set, resulting in a soft, custard-like texture that's savory and satisfying.
- → How do I store leftovers?
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Store cooled Cha Trung Hap in an airtight container in the refrigerator for up to 3-4 days. Reheat by steaming for 5-7 minutes or microwaving until heated through. The texture remains excellent after reheating.
- → Can I make this without a steamer?
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Yes. Place a heatproof rack in a large pot with 1-2 inches of water. Set your dish on the rack, cover tightly, and simmer. Alternatively, bake at 350°F (175°C) for 35-40 minutes, though steaming produces the traditional silky texture.
- → What can I serve with Cha Trung Hap?
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Traditionally served with jasmine rice and pickled vegetables like carrots and daikon. It also makes an excellent banh mi filling, pairs well with nuoc cham dipping sauce, or can be enjoyed sliced as a protein-rich snack.
- → Can I substitute the ground pork?
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Yes. Ground chicken or turkey can replace part or all of the pork for a lighter version. Keep in mind that pork provides more fat and flavor, so you may want to add extra seasoning if using leaner meats.
