Vietnamese · Dinner
Steamed Egg Meatloaf (Low-Calorie)
Vietnamese-style steamed egg meatloaf combines lean ground pork with egg, wood ear mushroom, glass noodles and scallion, steamed rather than fried to keep it light. Savoury and lightly sweet with fish sauce depth, served over steamed rice with cucumber and nuoc cham.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
352Calories
48.8gProtein
8.1gFat
28.1gCarbs
3.5gSugar
1.9gFiber
762mgSodium
320mgChol
2.8gSat Fat
590mgPotassium
80mgCalcium
4.2mgIron
1.3mcgVitamin B12
8mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Soak wood ear mushroom and glass noodles in warm water for 10 minutes until softened, then drain and chop both finely.
2
Whisk
Beat the egg with fish sauce, sugar, and black pepper until pale and slightly frothy.
3
Build
Add pork, chopped mushroom, chopped noodles, shallot, and half the scallion to the bowl and mix until evenly combined.
4
Steam
Pour mixture into a heatproof bowl, cover with foil, and steam over medium heat for 18-20 minutes until the center is firm and a knife inserted comes out clean.
5
Rest
Let the meatloaf sit uncovered for 10 minutes until it firms up.
6
Plate
Turn meatloaf onto a plate, scatter remaining scallion and tomato slice on top, serve with steamed rice and cucumber.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz420g lean ground pork
- 22 large eggs, beaten
- 0.2 oz6g wood ear mushroom
- 2/3 oz20g glass noodles
- 2 tsp2 tsp fish sauce
- 22 scallion
- 11 small shallot
- 1/4 tsp1/4 tsp black pepper
- 1/2 tsp1/2 tsp sugar
- 22 small tomato slice, for garnish
- 5.2 oz150g steamed white rice, to serve
- 44 cucumber slices, to serve
