Vietnamese Steamed Pork and Egg Meatloaf for Broken Rice (Chả Trứng Hấp Cơm Tấm)

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What is Chả Trứng Hấp

Chả Trứng Hấp is a delicious side dish that is often served with the popular Vietnamese broken rice dish, Cơm Tấm.

This meatloaf is made by simply mixing together ground pork, eggs, woodear mushroom, bean thread noodles, aromatics, and a few staple seasonings.

Steam until firm then brushed with egg yolks for the signature yellow top. Steam once more to set the top. Slice into individual portions and enjoy.

What You Will Need

Ground pork: One of the two main ingredients for the meatloaf. I’m using lean ground pork.

Eggs: For the meatloaf, I’m using four whole chicken eggs and three egg whites. The eggs also serve as a binder to keep hold the meatloaf together. The separated egg yolks will be used to brush the top for its iconic yellow color.

Woodear mushroom: A type of edible fungus that adds texture and a nice crunch. Although you can find fresh woodear mushroom in the produce section of Asian grocery store, I much prefer the dehyrated woodear mushroom. I think they taste better and most importantly, they are shelf stable until needed. Simply rehydrate with plenty of water.

Bean thread noodles: These are fine strains of mung bean noodles, sometimes labeled as green beans. Bean thread noodles add texture and body to the meatloaf. I’m using dried bean noodles. Just like the dried woodear mushroom, rehydrate with plenty of water.

Yellow onion, green onions, and garlic: These are the aromatics needed to make the meatloaf smell amazing. Yellow onions also adds a natural sweetness once cooked.

Chicken bouillon powder and fish sauce: Two Vietnamese staples that add umami and saltiness to the meatloaf.

If you opt to skip the chicken bouillon powder, replace with halved amount of salt.

If you opt to skip the fish sauce, then what are we doing here? I’m using my favorite brand of fish sauce, Viet Huong Three Crabs. Other brands of fish sauce may vary in saltiness, so adjustment may be needed.

Sugar: Balances out the saltiness. I’m using granulated white sugar.

MSG: MSG, or monosodium glutamate, is a flavor enhancer that makes things taste so much better. If you are concerned about using MSG, simply omit.

Ground black pepper: Ground black pepper adds a bit of kick to the meatloaf.

Sesame oil: Sesame oil adds a nutty flavor and aroma to the meatloaf.

Annatto oil: Annatto oil is optional but a little is added to the beaten egg yolks to provide a more vibrant color. Alternatively, you can use the oil from the top of jarred crab paste that is typically used for Bún Riêu.

Neutral oil: I’m using a little vegetable oil grease the side of the pan so it comes out easier.

Equipment You Will Need

Steamer: I’m using my new Costco-buy all-in-one Tramontina 5 quart pan that comes with a steamer. It’s my newest toy in the kitchen and it’s awesome.

Parchment paper: I highly recommend lining the bottom of the pan with parchment paper to get the meatloaf out easily. Even with a nonstick pan, it can still stick and be difficult to remove without breaking.

Cake pan, loaf pan, or baking pan: I’m using a round 9-inch cake pan for this recipe. However, you can also use a loaf pan or baking pan of any size.

How to Make it

Step 1: Combine

In a large bowl, mix together ground pork, whole eggs, egg whites, green onions, garlic, yellow onions, fish sauce, chicken bouillon powder, sugar, ground black pepper, sesame oil, woodear mushroom and bean thread noodles. You should have a very runny mixture.

Ingredients for Vietnamese Steamed Pork and Egg Meatloaf for Broken Rice (Chả Trứng Hấp Cơm Tấm)

Step 2: Prep and Steam

Line the bottom of a baking pan with parchment for easy removal and grease the sides with oil. Transfer the meatloaf mixture to the pan and gently shake the pan back and forth to even out the top. Steam on high heat for 25 minutes total.

Cha Trung Hap (Vietnamese steamed egg meatloaf) - raw mixture in the steamer

At the halfway mark, wipe down the lid to prevent water from dripping onto the meatloaf. To do this, lift the lid open at a 45° angle to allow the water droplets on the underside of the lid to slide off and back into the pot. Make sure that the water doesn't slide onto the meatloaf. Wipe down the lid with a kitchen towel and resume steaming.

The middle will puff up a bit once done. Simply use the back of a ladle and press it down to get a flat top.

Step 3: Brush with Egg Yolks

In a small bowl, beat together the egg yolks and annatto/crab paste oil (optional) until smooth. Brush the top of the meatloaf with this mixture.

Beaten egg yolks for the top of Vietnamese egg meatloaf (cha trung hap)

spread beaten egg yolk on top of Vietnamese steamed pork and egg meatloaf (cha trung hap)

Continue to steam for 10 more minutes, or until the yolk is set.

Step 4: Remove from Steamer and Serve

Tilt the pan to discard any liquid that has accumulated, then place it back in the steamer (with the lid off and the heat off). The residual heat will help eliminate any excess moisture in the meatloaf (about 10 more minutes).

Remove excess moisture by tilting the pan - Vietnamese Steamed Pork and Egg Meatloaf for Broken Rice (Chả Trứng Hấp Cơm Tấm)

To remove the meatloaf, loosen the edges with a knife and flip the meat loaf onto a plate. Remove the parchment paper. To turn it upright again, place another plate on top and flip it back over. Slice the meatloaf into individual portions before serving.

Baking Method

This Vietnamese meatloaf is typically steamed but you can also bake it. If you don't have a steamer, you can cook the meatloaf in a baking dish. Preheat the oven to 350°Fahrenheit and bake the meatloaf for 30-35 minutes, or when the internal temperature of the meatloaf is 165°F.

Storage instructions

Chả Trứng Hấp can be made up to 2 days in advance. Store in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To freeze, wrap the meatloaf tightly in plastic wrap and store in a airtight container or freezer bag.