Vietnamese Steamed Pork Egg Meatloaf (Print Version)

Tender steamed Vietnamese meatloaf with pork, eggs, mushrooms, and glass noodles. Ideal with rice or banh mi.

# What You’ll Need:

→ Proteins

01 - 14 oz ground pork
02 - 3 large eggs
03 - 1 egg yolk for topping
04 - 1.75 oz dried wood ear mushrooms, soaked and finely chopped
05 - 1.75 oz glass noodles, soaked and finely chopped

→ Vegetables & Aromatics

06 - 1 small onion, finely diced
07 - 2 scallions, finely chopped
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1 tbsp fish sauce
10 - 1 tbsp gluten-free soy sauce
11 - 1 tsp sugar
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt

# Steps:

01 - Soak dried wood ear mushrooms and glass noodles in warm water for 10 minutes. Drain thoroughly and finely chop both ingredients.
02 - In a large mixing bowl, combine ground pork, 3 whole eggs, chopped mushrooms, glass noodles, diced onion, chopped scallions, minced garlic, fish sauce, soy sauce, sugar, black pepper, and salt. Mix by hand or with a spatula until all ingredients are evenly distributed and the mixture develops a slightly sticky texture.
03 - Lightly grease a heatproof dish or 9x5 inch loaf pan with vegetable oil. Transfer the pork mixture to the prepared dish and smooth the top surface with a spatula or the back of a spoon.
04 - Place the dish in a steamer set over simmering water. Cover tightly with a lid and steam for 25 to 30 minutes, or until the meatloaf is set and firm to the touch.
05 - Beat the remaining egg yolk in a small bowl. After the initial steaming time, carefully remove the lid and spread the beaten yolk evenly over the top of the meatloaf. Cover and steam for an additional 5 to 7 minutes, until the yolk layer is set and glossy.
06 - Remove the dish from the steamer and let the meatloaf rest for 5 to 10 minutes before slicing. Serve warm with jasmine rice and pickled vegetables, or use as a filling for banh mi sandwiches.

# Expert Tips:

01 -
  • The texture impossibly soft and custardy, like a savory pudding that melts in your mouth
  • It's one of those make-ahead dishes that actually tastes better the next day
  • Perfect for busy weeknights since most of the work happens in the steamer, not at the stove
02 -
  • Over-mixing makes the texture tough and dense, mix just until everything is incorporated
  • The meatloaf continues cooking slightly after you remove it from the steamer, so don't overdo it
  • Let it rest for at least 10 minutes before slicing or it will fall apart on your knife
03 -
  • Test doneness by inserting a knife in the center, it should come out clean
  • The egg yolk topping is optional but adds such a beautiful presentation

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