Steamed Egg Omelet
Chả Trứng Hấp is a traditional Vietnamese dish made of steamed egg and minced meat. It is often served as a side dish with rice and is particularly popular in family meals, as it is inexpensive, nutritious, and easy to prepare. In Vietnam, it can be found in everyday meals as well as festive menus.
30
min
13
Ingredients
Level of spiciness
Difficulty level
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Rezept für Chả Trứng Hấp – Vietnamese Steamed Egg Meatloaf🥚
Ingredients
For 3-4 servings
- 30 g glass noodles
- 20 g dried black fungus (wood ear mushrooms)
- 350 g minced meat (pork or beef)
- 4 eggs + 2 additional egg whites (yolks will be needed later)
- 2 cloves garlic, finely chopped
- 2 spring onions, sliced
- 2 tbsp fish sauce
- 1 tsp sugar
- ¼ tsp black pepper
- (Optional) a pinch of MSG
- a little oil for the mold
- Water for steaming
Step-by-Step
STEP 1
Soak glass noodles and black fungus in warm water for 30 minutes, then drain well and chop finely.
STEP 2
In a bowl, thoroughly mix minced meat, 4 eggs, 2 egg whites, garlic, spring onions, glass noodles, mushrooms, fish sauce, sugar, pepper (and optional MSG).
STEP 3
Lightly oil a heatproof mold and add the mixture. Smooth the surface.
STEP 4
Place the mold in a steaming insert/bamboo basket. Steam over medium heat for 20-25 minutes until the mixture is almost firm.
STEP 5
Whisk the 2 reserved egg yolks, pour evenly over the surface, and steam for another 3-5 minutes until the surface is glossy and firm.
STEP 6
Remove the mold, let cool briefly, cut into pieces, and serve warm – traditionally with rice and vegetables.
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