Vietnamese Meatloaf | Mam Chung
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, bones 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