Vietnamese Meatloaf | Mắm Chưng
Ingredients
Pork mix:
- 2 Tbsp dried wood ear mushroom, rehydrate, chopped
- ½ bundle bean thread vermicelli, dried, cut into one inch pieces
- 1 ½ lbs. ground pork
- ½ onion, finely chopped
- 15 oz jar ground salted fish in brine, Mắm cá trèn xay, drained, remove the bones and the skin and finely chopped (keep 2 Tbsp of the brine to add to pork mix
- ½ tsp black pepper
- 3 eggs
- 2 Tbsp avocado oil, or any neutral oil
- 1 Tbsp mushroom powder
- 1 tsp sugar
- 1 Tbsp cilantro, finely chopped
- 1 Tbsp green onions, white part, finely chopped
Topping:
- 3 egg yolks, beaten
- handful of Thai chili peppers, optional
- 2 Tbsp green onions, green part, chopped
Ingredients (optional):
- white rice
- cucumbers, sliced
Instructions
- Soak the wood ear mushroom and dried vermicelli in a bowl of warm water for 5 minutes. Drain, then squeeze out excess water.
- Mix ground pork with all the ingredients in the pork mix.
- Grease baking pan then add the ground pork mixture.
- Place in piping hot steamer then reduce heat to med high and steam for 45 minutes.
- Remove steamed pork from steamer, pour out any running juice if necessary, brush the top with egg yolks, top with Thai chili and green onions. Place back in steamer and steam for an additional 15 minutes.
- Serve with steamed white rice and sliced cucumbers.
Nutrition
Serving: 1portion | Calories: 422kcal | Carbohydrates: 6g | Protein: 24g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 261mg | Sodium: 101mg | Potassium: 465mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg