Vietnamese · Dinner
Steamed Egg Meatloaf (Gluten-Free)
Vietnamese-style steamed egg meatloaf combines seasoned ground pork, whisked eggs, wood ear mushroom, glass noodles and shallot in a lightly savory custard, steamed until firm and silky. Finished with scallion oil and served over steamed rice, it swaps regular soy sauce for gluten-free tamari.
$4
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
507Calories
35.8gProtein
24.2gFat
36.4gCarbs
3.1gSugar
1.8gFiber
1205mgSodium
425mgChol
7.2gSat Fat
645mgPotassium
92mgCalcium
3.7mgIron
1.8mcgVitamin B12
2.4mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Rehydrate the dried wood ear mushroom and glass noodles in separate bowls of warm water for 10 minutes until soft, then drain and finely chop both.
2
Whisk
In a medium bowl, whisk the eggs, then mix in the ground pork, wood ear, glass noodles, shallot, fish sauce, tamari, sugar and black pepper until combined.
3
Steam
Set the bowl into a steamer basket over simmering water on medium heat, cover with lid slightly ajar, and steam for 18-20 minutes until firm and a knife comes out clean.
4
Plate
Warm the vegetable oil in a small pan over medium heat for 30 seconds, scatter the scallion over the meatloaf, spoon hot oil over top, then slide onto a plate alongside the rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 44 large eggs
- 10g10g dried wood ear mushroom
- 40g40g dried mung bean glass noodles
- 22 shallot
- 4 tsp4 tsp gluten-free fish sauce
- 2 tsp2 tsp gluten-free tamari
- 1/2 tsp1/2 tsp sugar
- 1/4 tsp1/4 tsp black pepper
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 1 cup240ml white rice, cooked, to serve
