Chả Trứng Muối (Vietnamese Salted Egg Meatloaf)
Món truyền thống · Vietnamese
A classic Vietnamese meatloaf featuring ground pork, wood ear mushrooms, and glass noodles, studded with savory salted duck egg yolks for a rich, umami-packed flavor. Baked until golden brown and slightly crisp.
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Nguyên liệu
- Ground pork500g
- Salted duck egg yolks4
- Dried wood ear mushrooms15g
- Dried glass noodles20g
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Fish sauce2 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil1 tbsp
- Waterfor soaking
Các bước
- 1
Soak dried wood ear mushrooms and glass noodles in warm water until softened. Drain and finely chop the mushrooms. Cut the glass noodles into short lengths.
- 2
In a large bowl, combine ground pork, minced shallots, minced garlic, fish sauce, sugar, salt, and black pepper. Mix well until thoroughly combined.
- 3
Gently fold in the chopped wood ear mushrooms and glass noodles.
- 4
Prepare the salted duck egg yolks: if using whole salted eggs, carefully extract the yolks. If using pre-separated yolks, ensure they are rinsed of any brine.
- 5
Shape the meat mixture into a loaf or individual portions in a baking dish or on a baking sheet lined with parchment paper. Press the salted egg yolks into the meat mixture, distributing them evenly.
- 6
Brush the top of the meatloaf with a little vegetable oil for a golden crust.
- 7
Bake in a preheated oven at 190°C (375°F) for 40-50 minutes, or until the internal temperature reaches 74°C (165°F) and the surface is golden brown.
- 8
Let rest for 10 minutes before slicing and serving.
