Can I bake this instead of steaming?
While steaming is traditional and gives the best texture, you can bake it at 350°F (175°C) for 30-35 minutes, or until cooked through, then add the yolk and bake for another 5 minutes. The texture will be denser.
BREAKFAST
Steamed Pork and Egg Terrine (Chả Trứng Hấp)
This classic Vietnamese steamed pork and egg terrine offers a delightful blend of savory flavors and textures. Featuring seasoned ground pork, delicate glass noodles, and earthy wood ear mushrooms, it's crowned with a bright egg yolk for an appealing finish. Enjoy it as a hearty breakfast or a versatile accompaniment to any meal.
HOW TO MAKE IT
Let's cook.
01
Rehydrate glass noodles and wood ear mushrooms according to package directions. Drain well, then chop the noodles into 1-inch pieces and thinly slice the mushrooms.
02
In a large bowl, combine ground pork, 3 egg whites, 1 whole egg, chopped glass noodles, sliced wood ear mushrooms, fish sauce, black pepper, sugar, and minced shallot. Mix thoroughly until all ingredients are well combined.
03
Lightly grease a 6-inch round heatproof dish or loaf pan. Press the meat mixture evenly into the prepared dish.
04
Prepare a steamer. Place the dish with the meatloaf into the steamer. Steam over medium-high heat for 25 minutes, or until the meatloaf is firm and cooked through.
05
Carefully remove the dish from the steamer. Gently brush the reserved egg yolk evenly over the surface of the cooked meatloaf. Return to the steamer and steam for another 5 minutes, or until the yolk is set and glossy.
06
Remove from the steamer and let cool slightly before slicing and serving.
About This Recipe
This classic Vietnamese steamed pork and egg terrine offers a delightful blend of savory flavors and textures. Featuring seasoned ground pork, delicate glass noodles, and earthy wood ear mushrooms, it's crowned with a bright egg yolk for an appealing finish. Enjoy it as a hearty breakfast or a versatile accompaniment to any meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can add a pinch of five-spice powder to the meat mixture. Ensure your steaming water is actively boiling before placing the meatloaf in for consistent cooking. To prevent water from dripping onto the meatloaf, you can cover the dish with aluminum foil before steaming.
Easy Substitutions
Ground chicken or turkey can be used instead of pork for a lighter version. If wood ear mushrooms are unavailable, rehydrated shiitake mushrooms can be a good substitute. For a vegetarian option, use firm tofu or plant-based ground meat substitute, adjusting seasonings as needed.
Storage & Reheating
Store leftover Chả Trứng Hấp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or by steaming until warmed through.
Serving Suggestions
Serve warm with steamed broken rice (Cơm Tấm) and a drizzle of Nước Chấm (Vietnamese dipping sauce). It also pairs wonderfully with a fresh cucumber salad or pickled daikon and carrots. For breakfast, enjoy it alongside a fried egg and a crusty baguette. You can also slice it thinly and add it to a Bánh Mì sandwich.
Common Mistakes
Overcooking the meatloaf can result in a dry and rubbery texture; steam just until firm. Not greasing the dish properly can make it difficult to remove the meatloaf cleanly. Forgetting to rehydrate the noodles and mushrooms will lead to a tough texture. Not mixing the ingredients thoroughly can result in uneven seasoning. Applying the egg yolk too early can cause it to sink into the meatloaf, losing its distinct top layer.
Frequently Asked Questions
What is Nước Chấm?
Nước Chấm is a classic Vietnamese dipping sauce made from fish sauce, sugar, lime juice, water, garlic, and chili. It's essential for many Vietnamese dishes.
Can I prepare this ahead of time?
Yes, you can prepare the meat mixture and store it in the refrigerator for up to 24 hours before steaming. The cooked meatloaf also reheats well.
Why use both egg whites and a whole egg?
The egg whites contribute to the light, bouncy texture, while the whole egg helps bind the mixture and adds richness.
How do I know when it's cooked through?
Insert a thin skewer or toothpick into the center; if it comes out clean and the juices run clear, it's done.
MORE TO KNOW
Chả Trứng Hấp is a staple in Vietnamese cuisine, often served with broken rice (Cơm Tấm) and a side of fish sauce dipping sauce (Nước Chấm). The key to its texture is the combination of egg whites and glass noodles, which create a light yet firm consistency. The final egg yolk layer not only adds visual appeal but also a subtle richness. Achieving the perfect steamed texture requires consistent heat, so avoid lifting the steamer lid too frequently during the initial cooking phase.
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