VIETNAMESE EGG AND PORK STEAMED MEATLOAF

VIETNAMESE EGG AND PORK STEAMED MEATLOAF

Vietnamese Egg And Pork Steamed Meatloaf is a beloved steamed dish combining ground pork, egg, glass noodles and aromatics into a soft and savoury meatloaf. Gently steamed rather than baked or fried, it yields a moist, tender texture and light consistency, making it ideal for warm-weather meals or balanced meal preparation. The dish is often served over broken rice or sliced into portions and tucked into bento-style lunchboxes. A pinch of black pepper, onion and fish sauce gives it a classic Vietnamese flavour, while soaked vermicelli adds body and bite. This pork is made with just a handful of ingredients and no special equipment. This Vietnamese Egg And Pork Steamed Meatloaf is simple, nutritious and satisfying. Whether served warm or cold, this single-serving meatloaf offers the comforting taste of home-style Vietnamese cooking, perfect for lunch, dinner or even brunch.

RECIPE CATEGORY

Lunch, Dinner

SERVING SIZE

1

CUISINE

Vietnamese

PREPARATION/TECHNIQUES

Steam

OCCASION/HOLIDAY

Back to School

SPECIAL CONSIDERATION/DIETARY CONCERNS

Kid-Friendly

DISH TYPE

Main Course

INGREDIENTS

Here is a list of ingredients for Vietnamese Egg And Pork Steamed Meatloaf:

• 50 grams | 1.76 ounces | 1 egg
• 55 grams | 1.94 ounces | ¼ cup ground pork
• 4 grams | 0.14 ounces | ½ tablespoon vermicelli noodles, soaked and chopped
• 5 grams | 0.18 ounces | ½ tablespoon chopped onion
• 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon fish sauce
• 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper

FULL NUTRITIONAL INFORMATION

• Calories: 216 kilocalories
• Fat: 14.2 grams
• Saturated Fat: 5.1 grams
• Carbohydrate: 1.6 grams
• Sugar: 0.2 grams
• Fibre: 0.1 grams
• Sodium: 520 milligrams
• Protein: 19.3 grams
• Calcium: 38 milligrams
• Potassium: 220 milligrams
• Iron: 1.70 milligrams

PREPARATION

These steps are followed for the preparation of Vietnamese Egg And Pork Steamed Meatloaf:

• Prepare Noodles: Soak vermicelli noodles in warm water for 5 to 10 minutes until softened. Drain and chop finely.
• Mix Ingredients: In a small mixing bowl, combine ground pork, egg, chopped onion, vermicelli, fish sauce and black pepper. Mix until well incorporated.
• Transfer To Dish: Pour the mixture into a small heat-safe bowl or ramekin and spread evenly.
• Steam The Meatloaf: Place the bowl in a steamer over boiling water. Cover and steam for 15 to 20 minutes or until the centre is fully cooked and firm.
• Cool And Serve: Let it cool slightly before slicing. Serve warm or at room temperature with rice or dipping sauce.

PREPARATION TIME

10 minutes

COOKING TIME

20 minutes

TIPS

Here are some helpful tips for Vietnamese Egg And Pork Steamed Meatloaf:

• Use Lean Pork: Choose lean ground pork to reduce grease and maintain a light texture.
• Beat The Egg First: Lightly beat the egg before mixing for a more even texture throughout.
• Cover While Steaming: Use a tight-fitting lid to trap heat and steam evenly.
• Avoid Overmixing: Stir until just combined to prevent toughness.
• Test For Doneness: Insert a toothpick in the centre, so it should come out clean when the loaf is ready.

VARIATIONS

• Vegetarian Option: Replace pork with mashed tofu or minced mushrooms for a meat-free version.
• Add Aromatics: Mix in minced garlic, shallots or chopped spring onion for enhanced flavour.
• Spice It Up: Include a dash of chilli flakes or diced red chilli for heat.
• Double Egg Topping: Reserve a bit of beaten egg and pour on top halfway through steaming for a golden layer.
• Soy Sauce Substitute: Use soy sauce in place of fish sauce for a milder and soy-forward taste.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat by steaming or microwaving.
• Freezing: Cool completely, then wrap tightly and freeze for up to 1 month. Thaw overnight before reheating.
• Meal Preparation Tip: Make several small portions and steam them simultaneously to save time during the week.