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  • Writer's pictureDeana Thai

Vietnamese Egg Meatloaf

Updated: Mar 10, 2021

Chả Trứng Hấp

A steamed pork meatloaf packed with lots of flavor! Add some fermented shrimp paste for a briny and earthy flavor profile.

Tag me on Instagram @Lifestyles_With_Deana #aromatichomechef when you recreate my homemade dishes. I enjoy and love seeing all your recreations!

Chả trứng hấp is, like a steamed meatloaf. But with Vietnamese flavors. It’s my dad’s favorite thing to eat next to fish! He always made it with mam nam and it stinks so bad to me when I was a child. Now I appreciate and enjoy the savory, salty and pungent flavors that pairs with rice so beautifully!

Organic eggs from my chickens! Right from my urban garden!


1 lb Ground Pork

½ Cup chopped/mince carrots

½ Cup Wood Ear Mushrooms Diced (Substitute with dry shiitake is okay.)

1.5 Cup Minced Shrimp

½ Cup Shallots/Red Onions Diced

1 tbsp Garlic Minced

1 Mung Bean Thread Bundle Soaked & Chopped

3 Large Eggs, (Separate yolks and egg whites)

2 tbsp Fish Sauce

1 tbsp Sugar

1 tsp Salt

½ tsp Black Pepper

1 tbsp Mam Nam (fermented fish sauce/paste)

Internal temperature of 71°C (160°F)


  1. Soak mushrooms in hot water. Soak bean thread in luke warm water.

  2. Chop veggies and mix into ground meats. Chop soaked mushrooms and bean threads and add to mixture.

  3. Separate egg yolks from egg whites. Save yolks for later.

  4. Sprinkle in seasonings and mix well. Place in bowl or mold for steaming.

  5. Add whisked yolks to top of meatloaf.

  6. Steam for 30-35 minutes or until internal temp measures 160F°.

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