What is Mam Chung?
Mắm Chưng is a salty Vietnamese pork meatloaf made with fermented fish. It is meant to be eaten with plenty of steamed plain white rice and fresh slices of cucumber.
Traditionally, Mắm Chưng is steamed in a large bowl, but it can also be baked. It is made with ground pork mixed with wood ear mushrooms, thin vermicelli noodles, eggs, and the mighty Vietnamese ingredient, fermented fish.
When the pork layer is set, it is brushed with beaten egg yolk and steamed a bit more for that signature look. Some cooks may also mix red annatto seed oil into the egg yolks for a more beautiful presentation, but that’s optional.
Mam Chung vs Cha Trung
Mam Chung is very similar to Chả Trứng, a component of the Vietnamese broken rice dish, cơm tấm, but much funkier because of the fermented fish. It may be an acquired taste, but for me, it’s a taste of home.
If you want something mellow that everyone can enjoy (like little ones) or you’re having broken rice, consider Cha Trung. If you want something bolder, try Mam Chung.
What Type of Fermented Fish to Use?
For Mam Chung, you can use any kind of fermented fish. A few popular ones are the following:
- Fermented Snakehead Fish (mắm cá lóc)
- Fermented Sheatfish/Catfish (mắm cá trèn)
- Fermented Dorab (mắm cá linh)
- Fermented gouramy (mắm cá sặc)
You can use any of them. Look for them in the jarred food section in Asian supermarkets.
Whole Vs. Ground Fermented Fish
Some fermented fish are preserved whole, while others are sold ground.
The ground version is more convenient since you can simply mix it directly into the pork. However, it does contain finely ground bones, which are small and edible. I don’t mind the bones. More calcium.
If you do not enjoy the texture of the bones, use the whole fermented fish instead. With the whole fish, you can also easily remove the entire spine and bones in one go before chopping.
For the whole fermented fish, I have been told that you should rinse it before using. Keep in mind that rinsing can wash away some of the seasoning, so you may need to add a little fish sauce and sugar back in. This gives you more control over the final flavor.
The recipe below uses ground fermented fish for convenience.
Make it Spicy
I like my Mam Chung on the spicy side, as it should be, so I love adding slices of Thai chili pepper on top for garnish and directly mixing some into the meatloaf.
Storage & Reheating
I usually make this in large batches and freeze the leftovers. It freezes well and is great to keep on hand.
To store, let it cool completely, then portion into airtight containers or wrap tightly before freezing. Keeps for up to 5 months.
To reheat, steam directly from frozen, or thaw completely then microwave until heated through.
Vietnamese Meatloaf (Mam Chung)
- Total Time: 1 hour 10 minutes
- Yield: Serves 5-7 1x
Description
A Vietnamese salty pork meatloaf made with fermented fish, traditionally enjoyed with plenty of steamed white rice and fresh cucumber slices for a humble yet comforting meal.
Ingredients
- 1 1/2 lbs ground pork shoulder
- 1/4 cup dried Wood Ear mushroom
- 1 package (2 oz) dried bean thread vermicelli
- 1 large white or yellow onion
- 1 Thai chili pepper (optional)
- 15 oz jar ground salted fish in brine (Mắm cá trèn xay)
- 1/4 teaspoon pepper
- 3 eggs
- 3 egg yolks
- 2 tablespoons neutral oil
Instructions
- Prepare mushrooms and noodles: Soak the Wood Ear mushroom and dried vermicelli in a bowl of hot water for 30 minutes. Drain then squeeze out excess water. Finely dice and set aside.
- Dice the onion: Peel and dice the onion. I like to reserve half to cut into concentric circles to place on top of the meatloaf, but this is for presentation purpose only and not necessary.
- Mix the meatloaf filling: Mix ground pork with mushroom, vermicelli, onion, chili pepper (optional), salted fish, pepper, and 3 whole eggs.
- Bake: Grease a baking pan with vegetable oil. Add the ground pork mixture. Bake at 375 F for about 40 minutes.
- Brush with egg yolks: Brush the top with egg yolks at the 40-minute mark and continue baking for another 10-15 minutes or until no liquid is oozing from the edges and center from an inserted chopstick.
- Serve: Slice the meatloaf and serve with plenty of steamed white rice and fresh cucumber slices.
- Prep Time: 15
- Cook Time: 55
- Category: Main Dish
- Method: Bake
- Cuisine: Vietnamese
