Cha Trung Hap Vietnamese Steamed (Printable Version)

Traditional Vietnamese steamed meatloaf with pork, eggs, wood ear mushrooms, and glass noodles. Soft, savory, and gluten-free.

# What You Need:

→ Proteins

01 - 0.88 lb ground pork
02 - 3 large eggs
03 - 1 egg yolk for topping
04 - 1.76 oz dried wood ear mushrooms, soaked and finely chopped
05 - 1.76 oz glass noodles, soaked and finely chopped

→ Vegetables & Aromatics

06 - 1 small onion, finely diced
07 - 2 scallions, finely chopped
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1 tbsp fish sauce
10 - 1 tbsp soy sauce, gluten-free if needed
11 - 1 tsp sugar
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt

# How-To:

01 - Soak dried wood ear mushrooms and glass noodles in warm water for 10 minutes, then drain thoroughly and finely chop both ingredients.
02 - In a large mixing bowl, combine ground pork, 3 whole eggs, chopped mushrooms, glass noodles, diced onion, chopped scallions, minced garlic, fish sauce, soy sauce, sugar, black pepper, and salt. Mix thoroughly by hand or spoon until all ingredients are evenly incorporated and the mixture develops a slight tackiness.
03 - Lightly grease a heatproof dish or 9x5 inch loaf pan with vegetable oil. Transfer the pork mixture to the dish and level the surface with a spatula, ensuring an even thickness for uniform cooking.
04 - Place the dish in a steamer over simmering water. Cover tightly with a lid and steam for 25-30 minutes, or until the meatloaf is firmly set and a toothpick inserted comes out clean.
05 - Beat the reserved egg yolk until smooth. After the initial 25 minutes of steaming, carefully uncover and spread the yolk evenly over the top of the meatloaf. Cover and continue steaming for an additional 5-7 minutes until the yolk layer is set and glossy.
06 - Remove the dish from the steamer and let cool for 5-10 minutes before slicing. Serve warm with jasmine rice and pickled vegetables, or use as a filling for banh mi sandwiches.

# Expert Tips:

01 -
  • Its comfort food that travels well to potlucks and picnics, tasting even better the next day
  • The texture is incredibly soft and custardlike, nothing like baked meatloaf
  • Perfect for meal prep since it keeps beautifully in the fridge for days
02 -
  • Don't lift the steamer lid too often or you'll extend the cooking time significantly
  • The meatloaf continues to firm up as it cools, so don't worry if it seems slightly soft
  • A heatproof dish with straight sides makes for prettier slices
03 -
  • Mix the meat mixture in one direction to develop better texture
  • Line your steamer with a cloth to prevent condensation from dripping onto the meatloaf

Go Back