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Vietnamese egg meatloaf in a black non-stick fry pan.
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Vietnamese Egg Meatloaf

Vietnamese egg meatloaf is a very traditional dish that is simple and cheap to make. This meatloaf is usually eaten with white rice, including Vietnamese special broken rice (com tam) where it can be used as the egg component. It's also seriously good chilled. Cut any leftovers into wedges and store in the fridge, and you'll have a great snack to grab whenever you're feeling peckish.
Course Rice Dish
Cuisine Vietnamese
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4
Calories 79kcal
Author Scruff

Equipment

  • Non-stick oven-safe fry pan / baking dish (Note 1)

Ingredients

  • 8 gm black fungus / wood ear mushrooms
  • 20 gm glass noodles (bean vermicelli noodles) cut into 1.5 cm or ½ inch lengths
  • 300 gm pork mince
  • 6 eggs extra-large (700gm / dozen)
  • 1 tbsp spring onion green part only, finely chopped
  • 1 garlic clove finely chopped
  • ½ onion approx. 50 gm, finely chopped
  • ¼ tsp salt
  • pepper, to taste
  • 2 tsp fish sauce
  • ½ tsp sugar
  • ½ tsp chicken powder (optional)
  • 1 tbsp oil

Instructions

  • Soak the black fungus in boiling water for 20 minutes. Drain, then chop roughly chop into small pieces.
  • Soak the glass noodles for 2 minutes in cold water. Afterwards, drain the noodles and cut into 1.5 cm or ½ inch lengths with a pair of kitchen scissors.
  • Separate 2 yolks from their whites, place them in a separate bowl and store in the fridge. Beat the remaining four whole eggs and two egg whites and leave aside until needed.
  • Preheat the oven to 170 C / 340 F.
  • Prepare the rest of the ingredients.
  • Heat the oil in a fry pan over medium heat, then fry the onion and garlic until fragrant.
  • Place all the ingredients except the eggs and yolk into a mixing bowl. Use your hands to gently combine the ingredients.
  • Add the beaten eggs and combine by gently squeezing the mixture in between your fingers. Avoid making any air bubbles. Let the mixture rest for 10 minutes.
  • Pour the mixture into your frypan / baking dish and smooth the top with a spatula. Bake in the oven for 32 minutes at 170 C / 340 F.
  • After 32 minutes, take out of the oven and check for doneness, returning to the oven if necessary. If done, beat the egg yolks and smooth over the top, then pop back in the oven for 3 minutes at the same temperature.

Notes

  1. The meatloaf is sticky. If you don't own a non-stick fry pan or baking dish, then line any other oven-safe fry pan/dish with baking paper before baking.

Nutrition

Calories: 79kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 2mg | Potassium: 15mg | Fiber: 1g | Calcium: 3mg | Iron: 1mg