Vietnamese · Dinner
Steamed Egg Meatloaf
Vietnamese chả trứng hấp built from beaten egg, ground pork, wood-ear mushroom and glass noodles folded together and steamed in a shallow bowl until firm and custard-like. Fish sauce, shallot and scallion season the mix. Served warm over steamed rice with extra fish sauce drizzled over the top.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
420Calories
30.2gProtein
19.9gFat
31.8gCarbs
2.8gSugar
1.5gFiber
1120mgSodium
401mgChol
6.2gSat Fat
560mgPotassium
92mgCalcium
3.6mgIron
1.8mcgVitamin B12
3.1mgVitamin C
low-calorie
rich-umami
all-time-classics
Instructions
1
Prep
Soak the glass noodles and wood-ear mushroom in warm water for 10 minutes until soft, then drain and chop finely. Mince the shallot and thinly slice the scallion.
2
Build
Whisk the eggs in a mixing bowl, then stir in the pork, noodles, mushroom, shallot, scallion, fish sauce, pepper, salt and sugar until evenly combined.
3
Steam
Grease a shallow heatproof bowl with oil, pour in the mixture and steam covered over boiling water on medium heat for 20 to 25 minutes until fully set and a knife inserted in the centre comes out clean.
4
Plate
Let the meatloaf rest uncovered for 5 minutes, then slide onto a plate or serve from the bowl alongside rice with fish sauce drizzled over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g ground pork
- 44 large eggs
- 1/2 oz7g, about 1 small nest glass noodles (mung bean vermicelli)
- 0.4 oz5g, about 2 pieces dried wood-ear mushroom
- 22 small shallot
- 22 scallion
- 4 tsp4 tsp fish sauce
- 1/2 tsp1/2 tsp black pepper
- 1/4 tsp1/4 tsp salt
- 1 tsp1 tsp sugar
- 2 tsp2 tsp vegetable oil, for greasing the bowl
- 1 cup240ml cooked white rice, to serve
