Vietnamese Recipes

Steamed Egg Meatloaf Cha Trung

Posted by Emily Pham on

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cha trung recipe

Vietnamese Steamed Egg Meatloaf Cha Trung Recipe

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Course Side Dish
Cuisine Vietnamese
Servings 6

Ingredients
  

For The Glaze: ( OPTIONAL )

  • Annatto Seed Oil
  • 1 Tablespoon Vegetable Oil
  • 1/2 Teaspoons Annatto Seeds

For The Pork Mixture:

  • 1 Cup Ground Pork
  • 1 Tablespoon + 1 Teaspoon Fish Sauce
  • 1/4 Teaspoon Garlic Salt
  • 1/4 Teaspoon Sugar
  • 1 Teaspoon Totole Chicken Flavor Base Mix
  • 1/8 Teaspoon Black Pepper
  • 3 Garlic Cloves Minced
  • 1/4 Cup Chopped Shallots
  • 1/2 Cup Pre-shredded Dried Black Fungus
  • 1 Bundle Vermicelli Bean Thread Noodles You will only need 1/2 cup of noodles ( rough chopped )

Separate The Eggs In Two Different Bowls:

  • 7 Large Cage Free Eggs Reserve 4 Egg Yolks for the Egg Glaze ( Set Aside )
  • 1/4 Teaspoon Fish Sauce

Instructions
 

  • Soak the black fungus and noodles in hot water for 10 minutes.
  • Drain and chop both items.
  • Combine the pork with fish sauce, sugar, garlic salt, Totole Chicken Base Mix, black pepper, chopped garlic, chopped dried black fungus, and chopped vermicelli bean thread nooodles .
  • Have 2 bowls ready. In one medium sized bowl crack 7 eggs but RESERVE 4 egg yolks for the egg glaze. Beat the 7 eggs and place the 4 eggs yolks in a smaller bowl.
  • Add 1/4 teaspoon of fish sauce to the 4 egg yolks and beat the eggs. Set aside for the glaze.
  • Then add the eggs to the pork mixture.
  • Place a steaming rack in the center of a wok and add some water. Bring to a boil.
  • Coat the bottom and sides of a pie plate with some vegetable oil.
  • Pour the egg mixture into the pie plate. Even out the top of the egg meatloaf.
  • Once the water has come to a boil, place the egg meatloaf onto the steaming rack.
  • Cover with a lid with a vent hole and REDUCE the heat to medium. Steam for 30 minutes.
  • During the steaming process if water should drip onto the egg meatloaf due to condensation, use a paper towel and dab the top of the egg meatloaf to dry it.
  • Once it has steamed for 30 minutes, remove the lid and pour the egg glaze over the meatloaf. Use a spoon to spread the glaze evenly over the egg meatloaf.
  • Then cover and steam for another 5 to 10 minutes until the egg glaze is set.
  • Remove the egg meatloaf from the wok and let it cool for 15-20 minutes before serving.
  • Serve with broken rice or jasmine rice.
    Vietnamese Cha Trung Recipe

Notes

You can also add some shrimp, crabmeat, shredded carrots or  chopped green onions to the pork mixture. If you would like to add some color to the top of your egg meat loaf then do the following. You will need to make some annatto seed oil. Turn the heat to medium-high and add the oil to the pan. Once the pan is hot add the annatto seeds. Stir until the seeds have bled most of their color. It should take about 2-3 minutes.  Discard the seeds and reserve the oil. Let the annatto seed oil cool then add it to the 4 beaten egg yolks. Stir.