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Vietnam · Food

Vietnamese Steamed Egg Meatloaf

40 min
400 kcal
4 servings

By eatmundo · August 4, 2026

Vietnamese Steamed Egg Meatloaf🇻🇳AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Egg dish20 recipes from 11 countries

A delightful, fluffy steamed meatloaf packed with savory pork, mushrooms, and glass noodles. It is incredibly simple to make and perfect as a side dish for any family meal.

According to eatmundo's ingredient comparison, the closest dish to Vietnamese Steamed Egg Meatloaf from another cuisine is Thai Omelet with Minced Pork (Thailand): the two share 46% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Rehydrate 20g wood ear mushrooms and 30g glass noodles in warm water for 15 minutes, then chop finely.

  • 2

    In a large bowl, combine 400g minced pork, chopped mushrooms, noodles, 2 chopped shallots, 2 tbsp fish sauce, and 1 tsp pepper.

  • 3

    Separate 1 egg yolk from its white; mix all remaining eggs and the white into the meat mixture thoroughly.

  • 4

    Grease a heat-resistant bowl with 1 tsp oil and transfer the meat mixture into it, smoothing the top.

  • 5

    Steam the meatloaf for 25 minutes over medium-high heat until firm to the touch.

  • 6

    Whisk the reserved egg yolk and brush it over the top of the meatloaf.

  • 7

    Steam for another 3 minutes until the yolk creates a shiny, golden crust.

  • 8

    Remove from heat, let it rest for 5 minutes, then slice into squares to serve.

Frequently Asked Questions

What is Vietnamese Steamed Egg Meatloaf?

Vietnamese Steamed Egg Meatloaf, or cha trung, is a traditional steamed egg and pork dish originating from Vietnam. It is prepared by combining minced pork, eggs, wood ear mushrooms, and glass noodles, and is commonly served as a side dish with broken rice.

Why do I need to steam it?

Steaming ensures the meatloaf remains extremely moist and light, avoiding the dense texture of baked versions.

Can I replace the wood ear mushrooms?

They provide a unique crunch; if unavailable, substitute with finely chopped shiitake mushrooms.

How do I know if it's done?

Press the surface gently; it should feel springy and firm, and a toothpick inserted should come out clean.

Can this be eaten cold?

Yes, it is excellent served at room temperature or cold alongside fresh vegetables and rice.

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