Description
A Vietnamese salty pork meatloaf made with fermented fish, traditionally enjoyed with plenty of steamed white rice and fresh cucumber slices for a humble yet comforting meal.
Ingredients
Units
Scale
- 1 1/2 lbs ground pork shoulder
- 1/4 cup dried Wood Ear mushroom
- 1 package (2 oz) dried bean thread vermicelli
- 1 large white or yellow onion
- 1 Thai chili pepper (optional)
- 15 oz jar ground salted fish in brine (Mắm cá trèn xay)
- 1/4 teaspoon pepper
- 3 eggs
- 3 egg yolks
- 2 tablespoons neutral oil
Instructions
- Prepare mushrooms and noodles: Soak the Wood Ear mushroom and dried vermicelli in a bowl of hot water for 30 minutes. Drain then squeeze out excess water. Finely dice and set aside.
- Dice the onion: Peel and dice the onion. I like to reserve half to cut into concentric circles to place on top of the meatloaf, but this is for presentation purpose only and not necessary.
- Mix the meatloaf filling: Mix ground pork with mushroom, vermicelli, onion, chili pepper (optional), salted fish, pepper, and 3 whole eggs.
- Bake: Grease a baking pan with vegetable oil. Add the ground pork mixture. Bake at 375 F for about 40 minutes.
- Brush with egg yolks: Brush the top with egg yolks at the 40-minute mark and continue baking for another 10-15 minutes or until no liquid is oozing from the edges and center from an inserted chopstick.
- Serve: Slice the meatloaf and serve with plenty of steamed white rice and fresh cucumber slices.
- Prep Time: 15
- Cook Time: 55
- Category: Main Dish
- Method: Bake
- Cuisine: Vietnamese