🇻🇳 Vietnam · Food
Vietnamese Steamed Egg Meatloaf
By eatmundo · August 4, 2026
🇻🇳 VNAI-generated imageA 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.
Ingredients
check them off as you prepareHow 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.
🇻🇳 VNAI-generated imageMundo 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.
