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Chả Trứng Cơm Tấm Recipe – Vietnamese Broken Rice Egg Meatloaf

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150g minced pork
5 pcs duck egg
3 rolls vermicelli
15g wood ear mushroom dried
5 pcs shallot
1 pc horn chili red
1 tbsp cashew oil
1/2 tsp pepper
1/2 tsp seasoning powder
1/2 tsp salt
1 tsp sugar
3 tsp fish sauce
2 tbsp cooking oil

Chả Trứng Cơm Tấm Recipe – Vietnamese Broken Rice Egg Meatloaf

  • 50 mins
  • Serves 4
  • Medium


Cơm Tấm (Vietnamese Broken Rice) is a staple dish of the southern people of Vietnam, and is considered a signature delicacy of Saigon. Usually a complete dish includes a plate of broken rice with grilled pork chops, shredded pork meat and skin, and egg meatloaf to be enjoyed with fish sauce (Cơm tấm sườn bì chả). This dish is particularly eaten for breakfast to give you plenty of energy to start a work day.

Today we will give you instructions on how to create the very delicious Chả Trứng Cơm Tấm or Vietnamese Broken Rice Egg Meatloaf for this popular Vietnamese dish. The ingredients are simple and easy to find, and the dish is surprisingly simple to make!

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5 mins

Preparation 1

Arrange all the ingredients into bowls. Dip dried wood ear mushrooms and vermicelli in warm water until they expand. Peel and mince shallots. Break the duck eggs and place them inside a bowl.

5 mins

Preparation 2

After the mushroom and vermicelli has expanded and soften, mince the mushroom. Cut the vermicelli into small 0.5 cm long pieces.

Separate one of the duck egg yolks and scoop it into another bowl. This will be used to paste on the meatloaf surface to create the pretty golden color in the final step.

5 mins

Cooking 1

Prepare a large bowl and add in the following ingredients: Minced pork meat, minced mushroom, vermicelli, shallot and 4 duck eggs.

Next, add 1 tsp grinded pepper, 1/2 tsp seasoning powder, 1/2 tsp salt, 1 tsp sugar, 3 tsp fish sauce, and 2 tbsp cooking oil. Mix them well, use a chopstick to stir lightly so the minced meat is spread out evenly.

5 mins

Cooking 2

Paste cooking oil or butter on a bowl used as the mold for the meatloaf. After that, add the previous mixture in and flatten the surface. Use the nylon paper to cover the mold. Place the mold inside a pot and steam bain-marie style for about 20 minutes.

While steaming the meatloaf, do not open the pot lid to avoid letting the heat escape, causing the meatloaf to cook slowly and unevenly.

5 mins

Cooking 3

20 minutes later, open the pot lid to check if the meatloaf is cooked: Stick a toothpick into the middle part of the meatloaf and pull it up. If the stick remains dry and not having anything stuck on it, the meatloaf is well cooked.

5 mins

Cooking 4

At this point, mix the separated egg yolk with 1 tbsp cashew oil. Whip and mix them well, then quickly paste this mixture on top of the meatloaf evenly.

5 mins

Cooking 5

Continue to steam for another 5-7 minutes so that top egg yolk layer is cooked. For this step do not cover the pot with a lid. When the egg layer has dried, use a finger to touch the surface to check if it is cooked. If it doesn't stick to your finger, the egg is done. Turn off the heat and let cool then, extract the meatloaf from the mold.



Serve with broken rice (cơm tấm), grilled pork chops (sườn nướng) or Vietnamese pork bì (shredded pork mixed with shredded pork skin). Pour mixed fish sauce on top to add to the signature flavor of Vietnamese Chả Trứng Cơm Tấm. Enjoy your meal!


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