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.
- 250 g pork mince
- 10 g sliced woodear mushroom
- 25 g green bean thread
- 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
Set up the steamer and bring to a boil.
Meanwhile, coat the steaming dish with cooking oil. Tip: use a shallow dish to steam for the mince to cook through faster.
Mix the pork mince, woodear mushrooms, green bean thread, onion, eggs, fish sauce, chicken bouillon powder, salt and sugar together in the steaming dish.
Steam on a high heat for 20 minutes with the lid on.
Turn off the heat, remove the lid and brush on the egg yolks until the surface is covered. Let it rest for 2 minutes.
Run a sharp and thin knife along the dish to loosen the egg meatloaf then cut into pieces.
Serve with rice or enjoy as is!
Calories: 232kcal | Carbohydrates: 7g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 177mg | Sodium: 1143mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg