There was about a half pound of ground pork in the freezer. It was wrapped in plastic inside a quart-size freezer bag. I checked. No signs of freezer burn. I thought about what I can make with the ground pork. One thing came to mind… Vietnamese steamed meatloaf (cha trung hap). This dish is often a side dish served with rice, cucumbers, and grilled pork. It is also be known as steamed egg meat pie or something along the lines of that.
Here is the recipe.
- 1/2 lb ground pork
- 1 small bundle (~4 oz) bean thread noodles
(substituted with: thin rice noodles)
- 1 small onion, minced
- 2 tbsp dried wood ear mushroom, reconstituted
(substituted with: handful of shredded carrots)
- 1 1/2 tbsp fish sauce
(substituted with: 1 1/2 tbsp vegetarian mushroom oyster sauce – less sodium and lighter flavor)
- 3 eggs (beat 1 egg and 2 egg whites together and reserve 2 egg yolks)
- 1/2 tsp salt
- 1/2 tsp pepper
- Prepare the noodles: soak the noodles hot water, drain the noodles, cut into 2-3 inch pieces
- In a large bowl, combine the pork, noodles, onion, and mushroom (or carrots, in my case). Add the 1 egg and 2 egg whites. Add the sauce and salt and pepper. Mix together.
- Pour mixture into a baking pan/loaf pan/individual ramekins/heatproof bowl.
- Steam covered over medium heat for 25-30 minutes. (Time may vary depending on the type of pan/bowl. You can check by inserting a toothpick or skewer. If it comes out clean, that’s good. Otherwise, let it steam longer.)
- Beat the reserved egg yolks and pour over the steamed meatloaf.
- Steam for an additional 5 minutes.
- Remove from steamer and let it cool.
- Run a knife along edge of the pan. The meatloaf should slide out with no trouble.
- Cut the loaf into slices.
- Serve with rice and your choice of dipping sauce.
I liked how the steamed meatloaf came out. The meatloaf can be served with various dipping sauces. Here’s a few suggestions – soy sauce, citrus soy sauce, fish sauce, Sriracha, Tabasco.