Vietnamese Meatloaf Mam Chung Recipe

Let me tell you about the sublime experience of whipping up this delightful pork and noodle meatloaf, a comforting and savory dish that somehow manages to hit every crave-worthy note in just one bite.

My adored Vietnamese meatloaf, Mam Chung, perfectly melds tender, ground pork with the savory depth of fish sauce and the subtle sweetness of Chinese sausages. What I find delightful in the plantilla is how the combo of mung bean noodles and wood ear mushrooms adds a texture that takes you right into Grandma’s kitchen.

And to top it off with fried onions, well, that’s just being super generous in this right- or almost-right dish.

Ingredients

• Ground Pork: Rich in protein and adds savory depth.
• Fish Sauce: Savory umami with a hint of saltiness.
• Chinese Sausages: Adds sweetness and a smoky flavor.
• Wood Ear Mushrooms: Low-calorie, adds texture.
• Mung Bean Noodles: Provides carbohydrates and a chewy texture.
• Green Onions: Fresh, pungent flavor with vitamins A and C.

Ingredient Quantities

• 1 lb ground pork
• 4 eggs
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• 2-3 large Chinese sausages (lap xuong), diced
• 1/4 cup wood ear mushrooms, soaked and finely chopped
• 1/4 cup mung bean noodles (glass noodles), soaked and cut into short strands
• 2 green onions, finely chopped
• 1 shallot, finely chopped
• 1 tablespoon vegetable oil
• 1 tablespoon fried onions (optional, for garnish)
• 1/2 tablespoon chili garlic sauce (optional, for serving)

How to Make this

1. Combine in a bowl the following ingredients: meat, eggs, fish sauce, sugar, and pepper. What you put into this bowl will mostly likely become meatballs or some form of a patty. What you add to the mixture and how you season it will determine its final flavor.

2. Introduce into the pork mixture the diced Chinese sausages, the wood ear mushrooms (chopped), the mung bean noodles (soaked and cut), the green onions, and the shallot. Ensuring evenness, stir it all together.

3. Beat the remaining two eggs lightly and add them to the mixture, stirring until it is smooth and all ingredients are well distributed.

4. Oil a deep dish or loaf pan with the vegetable oil in order to avoid sticking.

5. The mixture of meat should be poured into the dish that has been prepared, and then gently pressed down until it is even with the surface of the dish.

6. Put the dish in a steamer above a pot of boiling water. Cover the dish and steam it on medium-high heat for about 30-40 minutes, or until the meat is fully cooked and firm.

7. Should fried onions be used, they should be sprinkled over the top during the last few minutes of steaming. This will not only make the dish taste even better, it will also give the dish extra texture.

8. Take the meatloaf out of the steamer, and allow it to cool a little. Now comes the careful part: Invert the meatloaf onto a serving plate.

9. Section the meatloaf into serving sizes and dish up medicinally warm.

10. You can serve it with some chili garlic sauce on the side to make it even more delicious.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Cutting board
4. Knife
5. Spoon or spatula for stirring
6. Whisk or fork for beating eggs
7. Steamer setup (steamer basket and pot)
8. Deep dish or loaf pan
9. Brush or paper towel for oiling the pan
10. Plate for serving

FAQ

• Q: Can I use a different type of meat instead of ground pork?A: Yes, you can use ground chicken or turkey in place of ground pork, but very slightly and not necessarily in a bad way, it will change the flavor and texture.
• Q: How long should I soak the wood ear mushrooms and glass noodles?A: Soak the wood ear mushrooms and glass noodles in warm water for approximately 10-15 minutes until they are softened.
• Q: How do I make the meatloaf extra flavorful?A: Make sure to use a fish sauce of very high quality; you’re also free to bump up the green onions and shallots in this dish if you want more flavor.
• Q: Can I make this recipe in advance?A: Indeed, you may mix it up in advance. Store it, tightly wrapped, in the refrigerator for no longer than 24 hours before you wish to bake.
• Q: What is the best way to serve Vietnamese Meatloaf Mam Chung?A: Warm it up and serve with rice or noodles and top it off with fried onions. Spice it up with some chili garlic sauce on the side, and you’ve got yourself a delicious meal. A: Serve it warm with rice or noodles and garnish with fried onions and a side of chili garlic sauce for added spice.
• Q: Can I omit the Chinese sausages if I don’t have any?A: Yes, you can leave out the sausages, even though they contribute a one-of-a-kind sweetness and texture to the meatloaf.
• Q: Is there an alternative to fried onions for garnish?A: Certainly! Alternatives for garnishing could be crispy shallots or fresh herbs such as cilantro or mint.

Vietnamese Meatloaf Mam Chung Recipe Substitutions and Variations

Ground pork: Substitute with ground chicken or turkey for a lighter alternative.
Soy sauce can be used; however, it will change the flavor somewhat.
Lap Xuong: Use bacon or smoked ham to add a similar savory depth.
Shiitake mushrooms: Substitute with wood ear mushrooms for a different texture and flavor.
If mung bean noodles are unavailable, you can use vermicelli noodles instead.

Pro Tips

1. For enhanced flavor, marinate the ground pork with the fish sauce, sugar, and pepper for about 15-20 minutes before combining it with the other ingredients. This allows the meat to absorb the seasonings more effectively.

2. To ensure uniform texture, finely dice the Chinese sausages and mushrooms, and thoroughly mix them with the pork. This helps the ingredients blend seamlessly, resulting in evenly cooked meatloaf.

3. Use a parchment paper lining in your loaf pan to make removing the meatloaf easier once cooked. It prevents sticking and helps maintain the shape during the inversion process.

4. Make sure the mung bean noodles are adequately softened by soaking in hot water for about 10 minutes before cutting them into shorter strands. This ensures they incorporate seamlessly into the mixture and don’t remain chewy.

5. Allow the meatloaf to rest for at least 5-10 minutes after steaming before attempting to invert it. This resting period helps the loaf firm up, making it easier to slice and serve without falling apart.