Cha Trung Hap Vietnamese Steamed Meatloaf (Printable View)
Classic Vietnamese steamed pork and egg loaf with mushrooms and glass noodles. Soft texture, savory flavor, ideal for rice or sandwiches.
# What You'll Need:
→ Proteins
01 - 14 oz ground pork
02 - 3 large eggs
03 - 1 egg yolk, for topping
04 - 1.75 oz dried wood ear mushrooms, soaked and finely chopped
05 - 1.75 oz glass noodles, soaked and finely chopped
→ Vegetables & Aromatics
06 - 1 small onion, finely diced
07 - 2 scallions, finely chopped
08 - 2 cloves garlic, minced
→ Seasonings
09 - 1 tbsp fish sauce
10 - 1 tbsp gluten-free soy sauce
11 - 1 tsp sugar
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt
# How-To Steps:
01 - Soak dried wood ear mushrooms and glass noodles in warm water for 10 minutes. Drain thoroughly and finely chop both ingredients.
02 - In a large mixing bowl, combine ground pork, 3 whole eggs, chopped mushrooms, glass noodles, diced onion, chopped scallions, minced garlic, fish sauce, soy sauce, sugar, black pepper, and salt. Mix thoroughly by hand or with a spatula until all ingredients are evenly distributed and the mixture becomes sticky and well-incorporated.
03 - Lightly grease a heatproof dish or loaf pan with oil. Pour the pork mixture into the dish and smooth the top surface with a spatula to ensure even thickness.
04 - Place the dish in a steamer over simmering water. Cover tightly with a lid and steam for 25-30 minutes, or until the meatloaf is set and firm to the touch.
05 - Beat the reserved egg yolk in a small bowl. After the initial steaming time, carefully uncover the steamer and spread the beaten yolk evenly over the top of the meatloaf. Cover and steam for an additional 5-7 minutes, until the yolk is fully set and glossy.
06 - Remove the dish from the steamer and let cool for 5-10 minutes before slicing. Serve warm with jasmine rice and pickled vegetables, or use as a filling for banh mi sandwiches.
# Expert Advice:
01 -
- The contrast between the savory pork base and that glossy egg topping creates texture that keeps you coming back for another slice
- It reheats beautifully and actually tastes better the next day, making it perfect for meal prep
02 -
- Overmixing makes the texture rubbery, so once the ingredients are combined, stop mixing and let it rest
- The egg yolk topping needs the meatloaf to be partially set first, or it will sink into the mixture instead of forming that beautiful top layer
03 -
- Grease your steaming dish well, or use a small piece of parchment paper at the bottom to prevent sticking
- Room temperature ingredients mix more evenly, so take everything out of the fridge about 20 minutes before you start