Vietnamese Steamed Egg Meatloaf (Chả Trứng Hấp)
The ONLY Vietnamese Steamed Egg Meatloaf recipe you'll need! With flavourful and moist mince blanketed by a golden egg yolk glaze, this meatloaf will be the new weeknight favourite.
- Prep time
- 10 min
- Cook time
- 22 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g pork mince
- 10 g sliced woodear mushroom
- 25 g green bean thread ((soaked in cool water for 10 minutes, then drained))
- 1 onion, finely chopped
- 3 eggs
- 2 egg yolks ((to brush on top after cooking))
- 1 1/2 tbsp fish sauce
- 3/4 tbsp chicken bouillon powder
- 1/2 tbsp salt ((or to taste))
- 1/2 tbsp sugar ((or to taste))
- 2 tbsp cooking oil
Instructions
- 1
Set up the steamer and bring to a boil.
- 2
Meanwhile, coat the steaming dish with cooking oil. Tip: use a shallow dish to steam for the mince to cook through faster.
- 3
Mix the pork mince, woodear mushrooms, green bean thread, onion, eggs, fish sauce, chicken bouillon powder, salt and sugar together in the steaming dish.
- 4
Steam on a high heat for 20 minutes with the lid on.
- 5
Turn off the heat, remove the lid and brush on the egg yolks until the surface is covered. Let it rest for 2 minutes.
- 6
Run a sharp and thin knife along the dish to loosen the egg meatloaf then cut into pieces.
- 7
Serve with rice or enjoy as is!