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Vietnamese Meatloaf | Mam Chung

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6

Ingredients 

Pork mix:

  • 2 Tbsp dried wood ear mushroom, soaked in warm water for 15 minutes, finely chopped
  • ½ bundle dried bean thread vermicelli, soaked in warm water for 15 minutes, then cut into small bits
  • 1 ½ lbs. ground pork
  • ½ onion, finely chopped
  • 1 15 oz jar ground salted fish in brine (Mắm cá trèn xay), drained, bone removed and finely chopped, keep 2 Tbsp of the brine to add to pork mix
  • ¼ tsp black pepper
  • 3 eggs
  • 2 Tbsp avocado oil, or any neutral oil
  • 1 Tbsp mushroom powder
  • 1 tsp sugar
  • 1 Tbsp cilantro, finely chopped
  • 1 Tbsp green onions, white part, finely chopped

Topping:

  • 3 egg yolks, beaten
  • 1 handful Thai chili peppers, optional
  • 2 Tbsp green onions, green part, chopped

Optional:

  • white rice
  • cucumbers, sliced

Instructions

  • Soak the wood ear mushroom and dried vermicelli in two separate bowls of warm water for 15 minutes. Drain, then squeeze out excess water.
  • Mix ground pork with all the ingredients in the pork mix.
  • Grease baking pan then add the ground pork mixture.
  • Place in hot steamer and steam for 45 minutes.
  • Remove steamed pork from steamer, brush the top with egg yolks, top with Thai chili and green onions.
  • Place back in steamer and steam for an additional 15 minutes.
  • Serve with steamed white rice and sliced cucumbers.

Nutrition

Serving: 1portion | Calories: 407kcal | Carbohydrates: 2g | Protein: 24g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 261mg | Sodium: 100mg | Potassium: 388mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg

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