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Vietnamese Steamed Egg Meatloaf - Cha Trung Hap
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Vietnamese Steamed Egg Meatloaf | Cha Trung Hap

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Cha Trung Hap is a steamed meatloaf made with ground pork, whisked eggs, dried wood ear mushrooms and glass noodles. It's known for its firm texture and rich flavor, typically served sliced as a protein-rich accompaniment to rice, and ideal with pork chops!

Ingredients 

  • ⅓ cup dried wood ear mushrooms, soak in warm water for 15 min
  • ½ bundle cellophane noodles, soak in warm water for 15 min
  • 11 eggs
  • 1 lb ground pork
  • 1 stalk green onion, finely chopped 
  • ¼ cup cilantro, finely chopped
  • 1 Tbsp garlic, finely chopped
  • 2 Tbsp shallots , peeled, finely chopped
  • 1 carrot, peeled, thinly shredded 
  • 1 Tbsp mushroom powder
  • 1 tsp kosher salt
  • ½ Tbsp fish sauce
  • 1 tsp black pepper
  • 1 tsp sugar

Instructions

  • Oil a medium size loaf pan with annatto oil, or regular neutral oil, or use parchment paper to line the pan. I use a 8.5” x 5” loaf pan.
  • Soak dried wood ear mushrooms in warm water for 15 mins.
  • Do the same thing for the cellophane noodles.
  • Once they are done soaking, drain and cut mushrooms into thin slices and noodles into 1 inch long strands.
  • Crack 5 eggs into a medium size bowl.
  • With remaining 6 eggs, separate the egg whites and the yolks.
  • Add the egg whites to the 5 eggs.
  • Put the egg yolks in a small bowl, whisk them and then set aside for the glaze.
  • Mix all ingredients together with the cracked 5 eggs and egg whites. Avoid overworking the mixture as this will make the meatloaf tough.
  • Add mixture to loaf pan.
  • Once the steamer is ready, hot and steamy, put the loaf pan in the steamer and let it cook for 60 minutes.
  • Open the steamer lid and pour the entire egg yolk mix onto the top of the meatloaf.
  • Steam for another 20 minutes.
  • Remove and let it cool for about 15-20 minutes. Don’t cut into the meatloaf when it’s piping hot, or it will fall apart.
  • You can tell the meatloaf is done when it is firm and separates from the pan, or if you poke it a little and no juice is sipping out.
  • Cut into individual portions and serve! I like to eat this with pork chops and rice and dipped in fish dipping sauce. Enjoy!

Notes

 
 

Nutrition

Serving: 1portion | Calories: 268kcal | Carbohydrates: 8g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 266mg | Sodium: 415mg | Potassium: 294mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1655IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg

Equipment

  • 8.5” x 5” loaf pan

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