Chả Trứng Hấp (Vietnamese Steamed Egg Meatloaf)
Món truyền thống · Vietnamese
A classic Vietnamese steamed egg meatloaf, featuring a savory mixture of ground pork, wood ear mushrooms, and glass noodles, all bound together with eggs and steamed to a tender, moist perfection. It's a comforting and flavorful dish, often served as a main course or side.
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Nguyên liệu
- Ground pork500g
- Eggs4 large
- Wood ear mushrooms30g dried
- Glass noodles (mung bean vermicelli)20g dried
- Shallots2 medium, minced
- Fish sauce2 tablespoons
- Sugar1 teaspoon
- Black pepper1/2 teaspoon
- Salt1/2 teaspoon
- Water2 tablespoons
- Cilantrofor garnish
Các bước
- 1
Soak dried wood ear mushrooms in warm water for 20 minutes until rehydrated. Drain and finely chop. Soak glass noodles in warm water for 5 minutes until softened. Drain and cut into 1-inch pieces.
- 2
In a large bowl, combine ground pork, chopped wood ear mushrooms, glass noodles, minced shallots, fish sauce, sugar, salt, and black pepper. Mix well until thoroughly combined.
- 3
In a separate bowl, whisk the eggs with 2 tablespoons of water. Pour the egg mixture over the pork mixture and mix gently to combine.
- 4
Grease a heatproof mold or dish (e.g., a loaf pan or a round steaming dish). Pour the meat mixture into the prepared mold, spreading it evenly.
- 5
Cover the mold tightly with aluminum foil or a lid.
- 6
Steam over medium-high heat for 40-50 minutes, or until the meatloaf is firm and cooked through. You can check for doneness by inserting a skewer; it should come out clean.
- 7
Let it cool slightly before unmolding. Garnish with fresh cilantro and slice to serve.
