When I was in elementary school, lunch was always a nightmare for me. I’m very afraid of mushy rice, and the cook at my school’s kitchen was always very generous when it comes to adding water into the rice, so the scene of Tutu being the only one left in the dining room is never a surprise. However, on any day that there happens to be Vietnamese egg meatloaf for lunch, the rice would be nice and dry just the way I like it, and those would be the rare days where I finish my lunch at the same time as my friends. As a matter of course, after 5 years, the egg meatloaf becomes one of my favorite dishes.
I put this recipe in “Student’s kitchen” because it’s very simple, and it doesn’t require any complex ingredients, but I think it can still become a nice dish for a family dinner. In this recipe I will introduce 2 methods to cook the meatloaf: baking in a water bath and stove top steaming (for those who don’t have a steamer). The meatloaf photos I used for this post are done by baking in a water bath.
Công thức tiếng Việt: Chả trứng
* Ingredients: (enough for a 18cm x 00cm tray)
- 300g minced pork
- 3 eggs
- 30g jelly ears
- 50g glass noodles
- Fish sauce, salt, pepper, sugar (to taste)
1. Soak jelly ears in warm water for 10 minutes. Chop into strips about 3-4cm long.
2. Soak glass noodles in cold water for 10 minutes. Cut into pieces about 3-4cm long.
3. Mix jelly ears, glass noodles, minced pork with 1 egg and 2 egg whites. Reserve 2 egg yolks to glaze the top of the meatloaf.
4. Season to your taste. I don’t have a specific amount of seasoning because our taste preference will be different. You can add the seasoning a little at a time, and microwave a small piece to have a taste test, and then adjust to your liking.
Method 1: Stove top steaming
1. Grease a baking tray and pour the meatloaf mixture in, use a spoon to flatten the surface.
2. Put a heatproof bowl full of water into a large pot, pour water ino the pot, the water level should be lower than the bowl. Put the baking tray on top, close the kid of the pot and steam on medium high heat. Check once in a while to add more water if necessary.
Check if the meatloaf is cooked by inserting a toothpick into the middle of the meatloaf, if there is no sign of raw meat juice pouring out from the hole, then your meatloaf is cooked. Lightly beat the 2 egg yolks and pour them on top of the meatloaf, steam for an extra 5 minutes and you’re done.
Method 2: Bake in a water bath
1. Preheat the oven at 210°C at least 15 minutes before baking.
2. Put the baking tray with meatloaf mixture into a larger tray, fill the larger tray with hot water, the water level should cover ½ of the meatloaf tray. Bake for 30 minutes, using the toothpick test to see if the meatloaf is cooked. When the meatloaf is cook, lightly beat the meat yolk and pour on top, bake for another 5 minutes and you’re done.
This dish for me is best served with rice. You can also divide them into small ramekins for shorter cooking time and for individual portions. You can add some more ingredients such as shiitake mushroom, green onion, etc.