Vietnamese meatloaf/Cha Trung Hap

My paternal grandmother used to cook an egg dish which is quite similar but not quite as her recipe is just eggs and ground pork. I remembered she used duck eggs instead of chicken eggs and had to put in alot of pepper to muffled the 'egginess' of the duck eggs.
This vietnamese recipe has more ingredients and putting the egg yolks on top of the loaf gives this dish so much more appeal.

Ingredients:

5 eggs
1 lb ground pork
3 tbsp dried shredded wood ear mushroom - soak to soften
1/2 a bundle of glass noodle - soak to soften, drain and cut into 1/4 inch lengths
1/4 cup shredded carrot
1 teaspoon salt
2 stalks spring onions - chopped
2-3 tsp fish sauce
1 teaspoon sugar
1/2 teaspoon pepper
Coriander for garnishing

Method:
Reserve 2 egg yolks and beat remaining eggs and egg whites.

Mix all remaining ingredients into beaten eggs.

Pour mixture into a large heatproof (flameproof) bowl and steam covered over medium heat for about 25 minutes.

Beat reserved egg yolks and pour over steamed egg mixture. Steam for 5 minutes.

Garnish with coriander and serve hot with steamed rice.

To test if the dish is cooked, simply insert a bamboo skewer into the middle of the meatloaf and if the skewer come out clean, the dish is cooked.




Serves


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