[{"data":1,"prerenderedAt":196},["ShallowReactive",2],{"guide-vietnamese-steamed-egg-meatloaf":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":147,"description":148,"difficulty":149,"equipment":150,"extension":161,"family":162,"meta":163,"navigation":164,"nonstick":165,"path":166,"photo":139,"prep":167,"region":168,"related":169,"seo":173,"servings":86,"slug":174,"sources":175,"status":185,"stem":186,"texture":187,"tools":190,"wait":139,"__hash__":195},"guides\u002Fguides\u002Fvietnamese-steamed-egg-meatloaf.md","Vietnamese steamed egg meatloaf",[7,8],"chả trứng hấp","cha trung hap","meatloaf",{"type":11,"value":12,"toc":138},"minimark",[13,18,49,53,64,73,82,91,100,117,126],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37,40,43,46],"ul",{},[22,23,24],"li",{},"4 large eggs",[22,26,27],{},"250 g minced pork",[22,29,30],{},"20 g dried glass noodles",[22,32,33],{},"5 g dried wood-ear mushrooms",[22,35,36],{},"1 small shallot, minced",[22,38,39],{},"1 tbsp fish sauce",[22,41,42],{},"½ tsp sugar",[22,44,45],{},"¼ tsp ground black pepper",[22,47,48],{},"1 tsp neutral oil, for the dish",[14,50,52],{"id":51},"method","Method",[54,55,60],"cook-step",{"cue":56,"diagram":57,"number":58,"title":59},"No hard dried pieces remain.","chop","1","Soak and chop",[61,62,63],"p",{},"Soak noodles and mushrooms separately in warm water for 15 minutes. Drain, trim tough mushroom bases, and chop both finely. Oil the heatproof dish.",[54,65,70],{"cue":66,"diagram":67,"number":68,"title":69},"The meat is evenly mixed with egg and noodles.","whisk","2","Mix the filling",[61,71,72],{},"Separate two eggs, reserving their yolks for the topping. Mix their whites, the other two whole eggs, pork, noodles, mushrooms, shallot, fish sauce, sugar and pepper. Spread in the dish, no deeper than 4 cm.",[54,74,79],{"cue":75,"diagram":76,"number":77,"title":78},"The loaf firms from the edges toward the centre.","steam","3","Steam through",[61,80,81],{},"Put on a rack above simmering water. Cover the dish loosely with foil, then cover the pot. Steam for 30–35 minutes. Check the water level and add hot water if needed.",[54,83,88],{"cue":84,"diagram":85,"number":86,"title":87},"The surface is golden and no liquid yolk remains.","pour","4","Check and top",[61,89,90],{},"Probe the centre for at least 74°C \u002F 165°F. Beat reserved yolks and spread over the top. Remove the foil and steam for another 5 minutes until the yolk layer is fully set.",[54,92,97],{"cue":93,"diagram":94,"number":95,"title":96},"The slices hold together with visible noodle and mushroom pieces.","cut","5","Rest and slice",[61,98,99],{},"Remove with gloves, rest for 5 minutes, and cut wedges. Serve with rice.",[101,102,104,107,110],"guide-notes",{"title":103},"Equipment & heat",[14,105,103],{"id":106},"equipment-heat",[61,108,109],{},"Use a pot with a rack and a close-fitting lid on any compatible hob. Maintain gentle steam, checking the water does not run dry. Reduce induction power once steam forms; keep gas flames under the pot. On electric, move the pot off the hot ring to stop cooking. Meat requires a centre-temperature check; a golden top does not show that the pork is cooked.",[61,111,112,116],{},[113,114,115],"strong",{},"Nonstick:"," No frying pan needed. Use a dish safe for steaming.",[101,118,120,123],{"title":119},"Troubleshooting",[14,121,119],{"id":122},"troubleshooting",[61,124,125],{},"A deep dish needs longer cooking. Keep the filling under 4 cm and check the coldest central part, away from the hot dish.",[101,127,129,132,135],{"title":128},"About this version",[14,130,128],{"id":131},"about-this-version",[61,133,134],{},"A home-style chả trứng hấp with pork, wood-ear mushrooms and glass noodles. Some versions add crab or salted egg; those are not included here.",[61,136,137],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":139,"searchDepth":140,"depth":140,"links":141},"",2,[142,143,144,145,146],{"id":16,"depth":140,"text":17},{"id":51,"depth":140,"text":52},{"id":106,"depth":140,"text":103},{"id":122,"depth":140,"text":119},{"id":131,"depth":140,"text":128},40,"A pork-and-glass-noodle egg loaf with a golden yolk topping.","Easy",[151,157,159],[152,153,154,155,156],"induction","pot","steamer","ramekins","thermometer",[158,153,154,155,156],"gas",[160,153,154,155,156],"electric","md","Around the world",{},true,"No frying pan needed. Use a dish safe for steaming.","\u002Fguides\u002Fvietnamese-steamed-egg-meatloaf",20,"Vietnam",[170,171,172],"chawanmushi","chinese-steamed-eggs","scotch-eggs",{"title":5,"description":148},"vietnamese-steamed-egg-meatloaf",[176,179,182],{"title":177,"url":178},"Wandering Chopsticks — chả trứng hấp","https:\u002F\u002Fwanderingchopsticks.blogspot.com\u002F2010\u002F04\u002Fcha-trung-vietnamese-meatloaf-steamed.html",{"title":180,"url":181},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",{"title":183,"url":184},"FoodSafety.gov — minimum internal cooking temperatures","https:\u002F\u002Fwww.foodsafety.gov\u002Ffood-safety-charts\u002Fsafe-minimum-internal-temperatures","Researched","guides\u002Fvietnamese-steamed-egg-meatloaf",[188,189],"Firm","Tender",[191,192,193,194],"Large pot with rack and lid","18 cm heatproof dish","Mixing bowl","Food thermometer","qzSkrTGxko-d4pVmHbLCQedjaFUdlkaKsnxoYZFAfdw",1791339490895]