cha trung hap

A simple savoury dish of ground pork, shrimp, and eggs mixed with mung bean noodles and crispy wood ear mushrooms, topped with golden egg yolks, and steamed to perfection.

Vietnamese Egg Meatloaf (Chả Trứng Hấp)

mushrooms

pork

shrimp (minced (see note))

eggs

200 g shallots (diced (3-4 medium shallots))

carrot

garlic (minced)

g mung bean noodles

tbsp fish sauce

tbsp sugar

salt

tsp black pepper (freshly ground)

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

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

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

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

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

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

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

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).&nbsp; Let the finished meatloaf sit for about 10-15 minutes before slicing and serving alone or with broken rice.

A delicious Vietnamese steamed egg and pork meatloaf to go with a popular broken rice dish, Cơm Tấm.

Vietnamese Steamed Pork and Egg Meatloaf for Broken Rice (Chả Trứng Hấp Cơm Tấm)

oz pork

whole eggs (3 eggs

dried woodear mushroom

oz dried bean thread noodles (about 28 grams)

onions

green onions

garlic

chicken bouillon powder (see notes below)

fish sauce

sugar

MSG (optional)

black pepper

Vegetable oil

sesame oil

annatto oil oil

Steamer

Parchment paper

Baking pan

Prepare the dried ingredients and steamer

In a large bowl, add the dried wood ear mushrooms and bean thread noodles. Pour warm water over the ingredients to rehydrate them. This should take about 20 minutes, or even faster if you use hotter water. Once rehydrated, drain and rinse the mushrooms and noodles. Finely mince them into small pieces. While you&#8217;re waiting for them to rehydrate, set up and heat up your steamer.

Make the meat mixture

In a large bowl, mix together ground pork, whole eggs (4), egg whites (3), minced wood ear mushroom, minced bean thread noodles, yellow onion, green onions, garlic, chicken bouillon powder, fish sauce, sugar, MSG (optional), ground black pepper, and sesame oil. You should have a very runny mixture.

Steam

Line the bottom of a baking pan with parchment for easy removal and grease the sides with oil. Transfer the meatloaf mixture to the pan and gently shake the pan back and forth to even out the top. Steam over high heat for 25 minutes total. At the halfway mark, wipe down the lid to prevent water from dripping onto the meatloaf. To do this, lift the lid open at a 45° angle to allow the water droplets on the underside of the lid to slide off and back into the pot. Make sure that the water doesn&#8217;t slide onto the meatloaf. Wipe the lid with a kitchen towel and resume steaming. The middle will puff up a bit once done. Simply use the back of a ladle and press it down to get a flat top.

Prepare the egg mixture

In a small bowl, beat together the three egg yolks and annatto/crab paste oil (optional) until smooth. Brush the top of the meatloaf with this mixture.

Resume steaming

Steam for 10 more minutes, or until the yolk is set. Tilt the pan to discard any liquid that has accumulated, then place it back in the steamer (with the lid off and the heat off). The residual heat will help eliminate any excess moisture in the meatloaf (about 10 minutes).

Finish

To remove the meatloaf, loosen the edges with a knife and flip the meat loaf onto a plate. Remove the parchment paper. To turn it upright again, place another plate on top and flip it back over. Slice the meatloaf into individual portions before serving.

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