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Steamed egg meatloaf in a dish with a bowl of rice and spring onions
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5 from 8 votes

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 Time10 mins
Cook Time22 mins
Rehydrating Time20 mins
Total Time50 mins
Course: Breakfast, Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Vietnamese
Servings: 6
Calories: 232kcal
Author: Jeannette


  • 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