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Vietnam · Food

Steamed Pork Meatloaf (Cha Trung Hap)

35 min
550 kcal
2 servings

By eatmundo · August 4, 2026

Steamed Pork Meatloaf (Cha Trung Hap)🇻🇳AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Steamed Pork Meatloaf (Cha Trung Hap). The percentage is the share of ingredients the two recipes have in common.

Same technique: Casserole bake60 recipes from 16 countries

A delightful home-style comfort food where seasoned minced pork is mixed with wood ear mushrooms and glass noodles, then steamed until set. It is topped with a thin egg layer for a vibrant golden finish.

According to eatmundo's ingredient comparison, the closest dish to Steamed Pork Meatloaf from another cuisine is Thai Omelet with Minced Pork (Thailand): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Soak 20g glass noodles and 10g dried mushrooms in hot water for 15 minutes, then finely chop.

  • 2

    In a large bowl, mix 300g minced pork with chopped mushrooms, glass noodles, 30g shallots, and 1 tbsp fish sauce.

  • 3

    Crack 2 eggs into the mixture, adding 0.5 tsp sugar and 0.5 tsp black pepper; mix thoroughly until well combined.

  • 4

    Pour the mixture into a heatproof bowl or small square baking tin.

  • 5

    Place the tin inside a steamer over boiling water and steam on medium-high heat for 20 minutes.

  • 6

    Whisk the remaining egg and pour it gently over the surface of the set loaf.

  • 7

    Steam for another 5 minutes until the golden yellow egg layer is cooked through.

  • 8

    Tip: Use a skewer to test the center; if it comes out clean, your meatloaf is ready.

Frequently Asked Questions

What is Cha Trung Hap?

Cha Trung Hap is a Vietnamese steamed meatloaf made from a mixture of minced pork, eggs, wood ear mushrooms, glass noodles, and seasonings. It is typically served as a savory component of a rice plate or as part of a multi-course family meal.

Can I replace pork?

Yes, you can use ground chicken, though pork provides a more traditional fatty mouthfeel.

What if I don't have a steamer?

You can use a large pot with a small rack inside and enough boiling water to sit the bowl on.

Is the egg layer necessary?

It serves as the signature look and provides a delicate, soft top texture.

Why use wood ear mushrooms?

They offer a unique crunchy texture that contrasts beautifully with the soft pork meatloaf.

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