Vietnamese Style Meatloaf Sub Recipes

VIETNAMESE EGG MEATLOAF (CHả TRứNG HấP)

Steps:

• Soak the wood ear mushrooms in warm water for 15-20 minutes, or until softened and pliable. Once the mushrooms are ready, chop them into thin slices, or mince them.
• Soak mung bean noodles in cold water for 10-15 minutes. Once they're soft and flexible, cut them into approx. 5 cm (2 inch) pieces.
• Combine all of the ingredients EXCEPT FOR the two reserved egg yolks in a large bowl. Mix thoroughly, ensuring that the eggs and egg whites are distributed evenly.
• Line a large, flat pan with parchment paper. A brownie or cake pan works nicely, but anything that's not too deep and fits in a steamer will work. If you don't have parchment paper you can use aluminum foil or some vegetable oil to line the pan.
• Spread the mixture in the pan. Smooth out the surface as much as you can.
• Whisk the egg yolks with a pinch of salt. Pour them evenly over the surface of the meatloaf, tipping the pan to get the mixture to the edges if necessary.
• Place the meatloaf in a steamer (see notes for variations). Cover and steam for 20 minutes. You may need to adjust the cooking time if your pan is on the small side, as it will make the meatloaf thicker. If in doubt, check the internal temperature with a meat thermometer - it's done at 71°C (160°F).
• When uncovering the finished meatloaf, take care to let condensation on the lid drip away from the egg mixture to avoid discolouring it (there's nothing dangerous with getting water on the top, but it's less attractive). Let the finished meatloaf sit for about 10-15 minutes before slicing and serving alone or with broken rice.

VIETNAMESE-STYLE MEATLOAF SUB

Steps:

• In a small bowl, stir together the mayonnaise with the mustard. Toss the herb salad mix in a separate small bowl with the extra-virgin olive oil, lemon juice and some salt and pepper.
• Slather both cut sides of the bread with the mayonnaise-mustard mixture. On one slice of bread, layer on the meatloaf slices, pickles and then the salad. Top with the second slice of bread, slice and serve.

VIETNAMESE-STYLE BEEF SALAD

Steps:

• Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.
• To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.