Vietnamese Steamed Pork Egg Meatloaf (Printable)

Soft savory Vietnamese steamed meatloaf with ground pork, eggs, mushrooms, and glass noodles. Perfect 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 soy sauce
11 - 1 tsp sugar
12 - 0.5 tsp ground black pepper
13 - 0.5 tsp salt

# How To Make It:

01 - Soak dried wood ear mushrooms and glass noodles in warm water for 10 minutes, then drain and finely chop.
02 - In a large bowl, combine ground pork, 3 eggs, chopped mushrooms, glass noodles, onion, scallions, minced garlic, fish sauce, soy sauce, sugar, black pepper, and salt. Mix thoroughly until well incorporated.
03 - Lightly grease a heatproof dish or loaf pan. Pour the pork mixture in and level the surface.
04 - Place the dish in a steamer over simmering water. Cover and steam for 25–30 minutes, or until set.
05 - Beat the remaining egg yolk. After 25 minutes of steaming, spread the yolk over the top of the meatloaf. Cover and steam for an additional 5–7 minutes, or until the yolk is set and glossy.
06 - Remove from heat, let cool slightly, then slice and serve with jasmine rice and pickled vegetables.

# Expert Advice:

01 -
  • The texture is impossibly soft, almost like a savory custard that melts in your mouth
  • It comes together quickly but tastes like something that simmered all day
  • Leftovers make the most incredible banh mi filling youve ever tried
02 -
  • Don't skip greasing your dish, even with a nonstick pan, because the egg really loves to stick
  • The meatloaf continues cooking slightly after you remove it from the steamer, so don't overdo it
  • If water drips onto your meatloaf during steaming, wrap the lid with a kitchen towel
03 -
  • Mix the filling in one direction with your hand, almost like kneading dough, for the best texture
  • Let the meatloaf cool completely before slicing if you're using it for banh mi
  • Make extra because this disappears faster than you expect

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