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.
Servings: 6
Calories: 232kcal
Ingredients
- 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
- 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!
Nutrition
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