Vietnamese Egg Meatloaf (Chả Trứng Hấp)

Step 1

Soak the wood ear mushrooms in warm water for 15-20 minutes, or until softened and pliable.  Once the mushrooms are ready, chop them into thin slices, or mince them.

Step 2

Soak mung bean noodles in cold water for 10-15 minutes.  Once they're soft and flexible, cut them into approx. 5 cm (2 inch) pieces.

Step 3

Combine all of the ingredients EXCEPT FOR the two reserved egg yolks in a large bowl.  Mix thoroughly, ensuring that the eggs and egg whites are distributed evenly.

Step 4

Line a large, flat pan with parchment paper.  A brownie or cake pan works nicely, but anything that's not too deep and fits in a steamer will work.  If you don't have parchment paper you can use aluminum foil or some vegetable oil to line the pan.

Step 5

Spread the mixture in the pan.  Smooth out the surface as much as you can.

Step 6

Whisk the egg yolks with a pinch of salt.  Pour them evenly over the surface of the meatloaf, tipping the pan to get the mixture to the edges if necessary.

Step 7

Place the meatloaf in a steamer (see notes for variations).  Cover and steam for 20 minutes.  You may need to adjust the cooking time if your pan is on the small side, as it will make the meatloaf thicker.  If in doubt, check the internal temperature with a meat thermometer - it's done at 71°C (160°F).

Step 8

When uncovering the finished meatloaf, take care to let condensation on the lid drip away from the egg mixture to avoid discolouring it (there's nothing dangerous with getting water on the top, but it's less attractive).  Let the finished meatloaf sit for about 10-15 minutes before slicing and serving alone or with broken rice.