Name: Vietnamese Egg Meatloaf
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 6
Ingredients: 1 pound (450g) ground pork; 6 large eggs; 1 medium onion, finely diced; 3 tablespoons fish sauce; 2 tablespoons finely chopped wood ear mushrooms, rehydrated; 2 tablespoons chopped green onions; 2 cloves garlic, minced; 1 tablespoon sugar; 1 teaspoon black pepper; 1 tablespoon vegetable oil, plus extra for greasing; 2 tablespoons cooked glass noodles, chopped (optional); Fresh cilantro for garnish

Instructions

Prepare the meat mixture

In a large bowl, combine the ground pork, 2 eggs, minced garlic, diced onion, fish sauce, sugar, black pepper, and chopped wood ear mushrooms. Mix thoroughly until well combined and slightly sticky.
Set up the steamer

Fill a large pot or wok with water and bring to a boil. Lightly oil a round cake pan or heat-resistant dish that will fit in your steamer. Spread the meat mixture evenly in the greased dish.
Add the egg layer

Beat the remaining 4 eggs in a separate bowl. Pour the beaten eggs over the meat mixture. Use a fork to gently prick the meat mixture to allow the egg to penetrate slightly. Sprinkle chopped green onions and glass noodles (if using) on top.
Steam the meatloaf

Place the dish in the steamer basket over boiling water. Cover and steam on medium heat for about 25-30 minutes, or until the eggs are set and the meat is cooked through. The internal temperature should reach 160°F (71°C).
Rest and serve

Remove from the steamer and let rest for 5 minutes. Cut into wedges or squares and garnish with fresh cilantro. Serve hot with steamed rice and dipping sauce of your choice.

Vietnamese Egg Meatloaf

Ingredients

Instructions

Nutritional Information