Vietnamese Egg Meatloaf

70 minutes
4-6 servings
Vietnamese Egg Meatloaf
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cellophane noodles
1 bundle
wood ear mushrooms
1/2 cup
large eggs
fish sauce
1 Tbsp
3 Tbsp
1 Tbsp
black pepper
2 tsp
white pepper
1/2 tsp
chicken bouillon powder
1/2 tsp
sesame oil
1 tsp
ground pork
1 lb
finely diced carrots
1/4 cup
egg yolks



  1. PREHEAT oven to 400°F.
  2. PLACE the noodle bundle in a bowl and COVER with boiling water. Let it sit and soften for 15 minutes. Then DRAIN well and CUT the noodles into 1-inch pieces.
  3. For the wood ear mushrooms, PLACE the mushrooms in a bowl and COVER with boiling water. Let sit and soften for 15 minutes. Then DRAIN and slice into thin strips.
  4. In a large bowl, ADD 5 large eggs, fish sauce, sugar, salt, black + white pepper, chicken bouillon powder, and sesame oil. MIX well to combine, then ADD pork, carrots, mushrooms and noodles. STIR until pork is blended with other ingredients.
  5. PUT a piece of parchment paper in a loaf pan and POUR the meat and egg mixture into the pan. USE a spoon to smooth out the top so that the surface is even. PLACE the loaf pan in a larger baking pan and FILL the bottom with boiling water. COVER all of it with foil and BAKE in the oven for 45-50 minutes.
  6. TAKE the meatloaf out of the oven and UNCOVER. MIX together the 3 egg yolks, POUR over the meatloaf, and BRUSH evenly. PLACE it back in the oven for another 10 minutes or until eggs set. SLICE and ENJOY!