Here’s a super-simple, no-fail recipe for Vietnamese Egg Meatloaf, often called Egg Cake. In this recipe conversion, we bake the meatloaf in a water bath instead of steaming it. It’s just as moist and delicious! The ingredients in this meat mixture are used as filling in many Vietnamese dishes from egg rolls and dumplings to stuffed bitter melon and often meat pies and will become a part of every chef’s recipe box.
1 lb lean ground pork
1-4 oz can crab meat
7 large eggs
1.8 oz bean thread noodles
1/8 oz dried black fungus slivers (also called wood ear mushrooms)
1/4 small onion
3 green scallions
1/2 tsp minced garlic 2 tsp vegetable oil
1 Tbsp fish sauce
1 Tbsp oyster sauce
1/2 tsp black pepper
Soak bean thread noodles and fungus in warm water for 10 minutes. Drain noodles and fungus and set aside in separate bowls.
Drain the canned crab meat using a sieve. Gently press crab meat with a spoon to remove excess liquid.
Chop the noodles, fungus, onions and scallions into small pieces.
In a large bowl, add the ground pork, crab meat, noodles, fungus, onion, scallions and all seasonings. Add 5 whole eggs. For the remaining 2 eggs, separate yolks and set aside in a different bowl. Add egg whites to the meat mixture. Combine the meat mixture blending all ingredients well.
Preheat oven to 400 degrees Fahrenheit. Spray non-stick cooking spray in 8″ x 8″ baking dish and place inside a 13″ x 9″ baking dish. Place the meat mixture into the smaller baking dish and distribute evenly in the dish. Fill the larger baking dish halfway with boiling water. Bake for 45 minutes.
Check for doneness by inserting a toothpick into the center of the meatloaf. It should come out clean. If the toothpick is wet, return to oven for another 5 minutes and repeat the process.
Take yolks set aside earlier and using a small brush, coat the top of the meatloaf with the egg yolks. Turn off oven. Return meatloaf to the oven and allow to bake for another 5 minutes with the oven door open. Closing the door causes egg yolk topping to turn white and we’ll lose the beautiful golden layer.
Serve hot or cold. Enjoy!
Yields: 4-6 servings
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