Steamed Egg Meatloaf for Broken Rice (Chả Trứng Hấp Ăn Cơm Tấm)

Name: Steamed Egg Meatloaf for Broken Rice (Chả Trứng Hấp Ăn Cơm Tấm)
Total time: 3600 s
Yield: Serves 3 to 4 servings
Ingredients: 1 tablespoon minced shallots (about 15 grams); 2 tablespoons chopped scallion whites (about 20 grams); 1/2 small onion, minced; 3 dried wood ear mushrooms, soaked until soft; 3.5 ounces glass noodles or mung bean vermicelli (about 100 grams), or use 1.75 ounces glass noodles (50 grams) and 1.75 ounces jicama (50 grams) for a fluffier texture; 3.5 ounces ground pork (about 100 grams); 6.5 ounces pork paste (about 180 grams); 1.75 ounces finely minced pork fat (about 50 grams); 6 duck eggs; Salt, black pepper, sugar, MSG, chicken bouillon powder, fish sauce, soy sauce, white wine or Chinese rose wine, annatto oil

Võ Uyên Nhi @cook_24566243

In my previous post, I shared how to marinate pork chops to taste just like the ones from restaurants. In this post, I’ll show you how to make steamed egg meatloaf that’s rich, fragrant, and soft. This dish is loved by both kids and adults because it’s so easy to eat. Give it a try for your family!

Võ Uyên Nhi @cook_24566243

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Ingredients

1 hour

Serves 3 to 4 servings

1 tablespoonminced shallots (about 15 grams)
2 tablespoonschopped scallion whites (about 20 grams)
1/2small onion, minced
3dried wood ear mushrooms, soaked until soft
3.5 ouncesglass noodles or mung bean vermicelli (about 100 grams), or use 1.75 ounces glass noodles (50 grams) and 1.75 ounces jicama (50 grams) for a fluffier texture
3.5 ouncesground pork (about 100 grams)
6.5 ouncespork paste (about 180 grams)
1.75 ouncesfinely minced pork fat (about 50 grams)
6duck eggs
Salt, black pepper, sugar, MSG, chicken bouillon powder, fish sauce, soy sauce, white wine or Chinese rose wine, annatto oil

Saved

Steps

1 hour

1

Finely chop the onion, shallots, scallion whites, and pork fat.
2

In a large mixing bowl or plastic bag, combine the ground pork, pork paste, pork fat, all the chopped ingredients, a little black pepper, and 1/2 tablespoon sugar. Knead the mixture until it becomes elastic and no longer sticky.
3

Add a little salt, 1 1/2 teaspoons chicken bouillon powder, 1/2 teaspoon MSG, 1 teaspoon fish sauce, and 1 teaspoon white wine or 1/2 teaspoon Chinese rose wine. Mix well and let it rest in the refrigerator for 15 minutes. (Tip: For a pinker meatloaf after steaming, marinate in the fridge for at least 6 hours or overnight.)
4

Crack 3 duck eggs into the marinated meat mixture. Add the chopped wood ear mushrooms and glass noodles. Mix by hand until the mixture is slightly loose and wet. If it’s too thick, the meatloaf will be dense after steaming. The wetter the mixture, the softer and fluffier the meatloaf will be. You can add a little water to reach the desired consistency.
5

Line the bottom of your mold with plastic wrap for easy removal after steaming, or use banana leaves or brush a little oil on the bottom. Steam the meatloaf over simmering water for 30 to 45 minutes. Check for doneness by inserting a fork—if it comes out clean, it’s ready.
6

Once cooked, turn off the heat and let the meatloaf cool for about 5 minutes.
7

Beat the remaining 3 duck eggs with 1 tablespoon annatto oil and a little chicken bouillon powder.
8

Let the meatloaf cool slightly, then pour the beaten egg and annatto oil mixture on top. Leave the lid slightly open and steam for another 10 to 15 minutes until the egg layer is set.
9

This is the finished meatloaf after steaming and removing from the mold.
10

The meatloaf is very soft, fluffy, and fragrant. It’s rich and flavorful, perfect with broken rice or as part of a daily meal. Enjoy!