Vietnamese · Dinner
Steamed Egg Meatloaf (High-Protein)
A steamed savory egg custard built on Vietnamese trung hap, packed with extra pork and eggs for a high-protein version of the classic. Whisked eggs, seasoned ground pork, wood ear mushroom and glass noodles steam into a silky, dense meatloaf-style custard, finished with scallion oil and served with rice.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
24.8gFat
45.2gCarbs
3.1gSugar
5.6gFiber
1380mgSodium
574mgChol
7.4gSat Fat
890mgPotassium
135mgCalcium
5.8mgIron
2.9mcgVitamin B12
3.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Rehydrate mushroom and noodles separately in warm water for 10 minutes, drain, finely chop mushroom, cut noodles into 2-inch pieces.
2
Build
Whisk 3 whole eggs and 2 egg whites until foamy; add ground pork, black beans, mushroom, noodles, minced shallot, half the sliced scallions, fish sauce, pepper, sugar.
3
Build
Grease a heatproof bowl with 1 tsp oil, pour mixture in, smooth top level with spoon.
4
Steam
Set dish on steamer rack over simmering water on medium heat, cover with cloth-wrapped lid, steam 22-25 minutes until fully set and knife inserted in center comes out clean.
5
Rest
Let steamed meatloaf sit uncovered for 10 minutes to firm up.
6
Finish
Heat remaining 1 tsp oil over medium heat 30 seconds, stir in remaining scallions, remove immediately.
7
Plate
Spoon scallion oil over top, crack of black pepper, serve warm with jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 66 large eggs (about 150g)
- 44 large egg whites (about 66g)
- 2/3 oz20g dried wood ear mushroom
- 1.4 oz40g dried glass noodles (mung bean vermicelli)
- 1/2 cup70g cooked black beans
- 22 small shallot
- 44 scallions
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp black pepper, plus extra for topping
- 1/2 tsp1/2 tsp sugar
- 4 tsp4 tsp vegetable oil, divided
