Vietnamese Egg Meatloaf
Vietnamese egg meatloaf in a skillet! Made from egg, ground pork, wood-ear mushroom and mung bean vermicelli, this is best served with rice.
Equipment
- Oven-proof skillet
Ingredients
- 200 g ground pork
- 50 g black fungus (wood-ear mushroom)
- 50 g mung bean vermicelli
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 stalk green onion, thinly sliced
- 1 tsp salt
- 1 tsp fish sauce
- 1 tsp sugar
- Freshly ground black pepper
- 5 eggs
- 1 tbsp oil
- Cilantro to garnish
Instructions
- Rehydrate the mushroom and vermicelli in 2 separate bowls with some water and take them out after 30minutes. Drain the excess liquid.
- Pre-heat the oven to 350°F(190°C).
- Slice the mushroom intothin strips.
- Use a pair of scissors tocut the vermicelli into 2 cm-threads.
- In a mixing bowl, combineall of the ingredients, except the eggs.
- Add in 3 whole eggs and 2 egg whites. Save 2 yolks to brush on top of the meatloaf later.
- Heat oil in an oven-safeskillet on medium high heat, pour in the egg mixture.
- When the side of the egg firms up, transfer the skillet to the pre-heated oven. Bake for 25 minutes until a toothpick inserted comes out clean.
- Remove the skillet from the oven and brush the top of the meatloaf with the reserved egg yolk.