Vietnamese Steamed Egg Meatloaf

Steps

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1. 1
   Soak the dried black fungus for 20 minutes until softened, and simultaneously soak the glass noodles to soften them.
   ▶ ≈0:12
2. 2
   Cut the pork loin or chicken breast into small pieces and place them in a mixing bowl.
   ▶ ≈0:20
3. 3
   Finely dice the salted radish and add it to the meat; if unavailable, substitute with 1 tablespoon of light soy sauce.
   ▶ ≈0:36
4. 4
   Finely mince the half carrot, 1 onion, 3 garlic cloves, and 2 spring onions, and add them to the meat mixture.
   ▶ ≈0:55
5. 5
   Drain and squeeze the rehydrated black fungus, remove the tough stems, mince them, and add to the meat mixture for added crunch.
   ▶ ≈1:22
6. 6
   Drain the glass noodles and cut them into short segments, then add to the meat mixture.
   ▶ ≈1:46
7. 7
   Add 3 whole eggs and 3 egg whites to the mixture, reserving the 3 egg yolks separately. Add salt, sugar, ground pepper, soy sauce, fish sauce, and sesame oil. Mix well until the mixture becomes sticky.
   ▶ ≈1:56
8. 8
   Line a steaming dish with parchment paper and spread the meat mixture evenly over it.
   ▶ ≈2:36
9. 9
   Beat the reserved egg yolks and distribute them evenly over the top of the meatloaf to create the characteristic golden color.
   ▶ ≈2:50
10. 10
    Trim excess parchment paper to prevent it from touching the pot walls and to allow steam to reach the meatloaf.
    ▶ ≈3:03
11. 11
    Place the dish in a steamer pot, ensuring it doesn't touch the sides. Boil a large quantity of water in the pot and steam over medium-high heat for 45 minutes.
    ▶ ≈3:15
12. 12
    The meatloaf is ready when fully steamed. Serve hot, warm, or cold. It is typically served with jasmine rice, pickled vegetables, and Vietnamese dipping sauce.
    ▶ ≈3:29