Vietnamese Steamed Egg Meatloaf | Cha Trung Hap

Oil a medium size loaf pan with annatto oil, or regular neutral oil, or use parchment paper to line the pan. I use a 8.5” x 5” loaf pan.
Soak dried wood ear mushrooms in warm water for 15 mins.
Do the same thing for the cellophane noodles.
Once they are done soaking, drain and cut mushrooms into thin slices and noodles into 1 inch long strands.
Crack 5 eggs into a medium size bowl.
With remaining 6 eggs, separate the egg whites and the yolks.
Add the egg whites to the 5 eggs.
Put the egg yolks in a small bowl, whisk them and then set aside for the glaze.
Mix all ingredients together with the cracked 5 eggs and egg whites. Avoid overworking the mixture as this will make the meatloaf tough.
Add mixture to loaf pan.
Once the steamer is ready, hot and steamy, put the loaf pan in the steamer and let it cook for 60 minutes.
Open the steamer lid and pour the entire egg yolk mix onto the top of the meatloaf.
Steam for another 20 minutes.
Remove and let it cool for about 15-20 minutes. Don’t cut into the meatloaf when it’s piping hot, or it will fall apart.
You can tell the meatloaf is done when it is firm and separates from the pan, or if you poke it a little and no juice is sipping out.
Cut into individual portions and serve! I like to eat this with pork chops and rice and dipped in fish dipping sauce. Enjoy!