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Vietnamese Steamed Meatloaf

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Vietnamese Steamed Meatloaf
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Makes: 8 servings adjust
Cha trung hap is also known as Vietnamese steamed meatloaf or steamed egg meat pie. This dish is often served on a platter along with rice, vegetables and grilled pork. I had to make a few substitutions in the recipe since I didn't have all the ingredients: rice noodles instead of bean thread noodles, mushroom oyster sauce instead of fish sauce, and shredded carrots instead of mushrooms.

Directions

Ingredients

  • 4 ounces Bean Thread Noodles, (substituted with rice noodles)

Step 1

Prepare the noodles: soak the noodles hot water, drain the noodles, cut into 2-3 inch pieces

Ingredients

  • 1 12 tablespoons Fish Sauce, (substituted with vegetarian mushroom oyster sauce)
  • 3 Eggs, beat 1 egg and 2 egg whites together and reserve 2 egg yolks
  • 12 pound Ground Pork
  • 1 small Onion, minced
  • 2 wood ear mushroom, reconstituted (substituted with shredded carrots)
  • 12 teaspoon Salt
  • 12 teaspoon Pepper

Step 2

In a large bowl, combine the pork, noodles, onion, and mushroom (or carrots, in my case). Add the 1 egg and 2 egg whites. Add the sauce and salt and pepper. Mix together.
 

Step 3

Pour mixture into a baking pan/loaf pan/individual ramekins/heatproof bowl.
 

Step 4

Steam covered over medium heat for 25-30 minutes. (Time may vary depending on the type of pan/bowl. You can check by inserting a toothpick or skewer. If it comes out clean, that’s good. Otherwise, let it steam longer.)
 

Step 5

Beat the reserved egg yolks and pour over the steamed meatloaf.
 

Step 6

Steam for an additional 5 minutes.
 

Step 7

Remove from steamer and let it cool. Run a knife along edge of the pan. The meatloaf should slide out with no trouble.
 

Step 8

Cut the loaf into slices. Serve with rice and your choice of dipping sauce.
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