Cha Trung Hap (Vietnamese Steamed Egg Meatloaf)
This is a yummy traditional egg meatloaf that is often served with rice or in broken rice dishes like Com Tam Bi. It is made with egg, ground pork, wood ear mushrooms, and a variety of sauces and seasonings.
Servings: 4 people
- ½ lb ground pork
- ½ oz cellophane noodles
- 2 oz wood ear mushrooms minced
- 2 stalks green onions minced
- ½ oz cilantro minced
- 6 large eggs
- 1 tsp fish sauce
- ½ tsp pepper
- 1 tsp salt
- 1 tsp granulated sugar
- ¼ tsp sesame oil
- ¼ cup water
Coat a 8x4 loaf pan with oil. Use any neutral oil you can find.
Combine all the ingredients into a bowl except for 1 of the eggs. With the remaining egg, separate the egg yolk from the egg white and add the egg white to the bowl of ingredients. Whisk together the ingredients and pour into the prepared loaf pan. Set aside the loaf pan and egg yolk.
Prep your steamer. Bring water to a simmer and add your steamer attachment on top. Put your loaf pan in the steamer. Make sure you can remove the loaf pan from the steamer after it’s done cooking. Sometimes, I like to put an upside down bowl at the bottom of the steamer to create a stand for my loaf pan. This makes it easier to remove.
Steam for 40 minutes.
After 40 minutes, poke a few holes in the meatloaf to check if it’s done. If liquid seeps out of the meatloaf, cook it for a few minutes longer until no liquid comes out.
Whisk the egg yolk from step 2 and pour it on the meatloaf in an even layer. Steam for another 5 minutes to solidify the egg yolk.
Remove from the heat and let it sit for 20 minutes before cutting into it.
Serve with a side of rice, pickled veggies, and nuoc cham.
Calories: 271kcal | Carbohydrates: 6g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 830mg | Potassium: 340mg | Fiber: 1g | Sugar: 2g | Vitamin A: 661IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg