Vietnamese Egg Meatloaf (Cha Trung)

Baked Vietnamese egg meatloaf (chả trứng) made with pork, shrimp, glass noodles, and mushrooms, finished with a signature golden egg yolk topping using a water bath method for a tender texture.

If you’ve ever ordered a Vietnamese rice plate and spotted that golden-topped slice of savory meatloaf on the side, you’ve already met one of my favorites, cha trung. I used to wonder what gave it that beautiful yellow layer on top… turns out, it’s simply egg yolks brushed over before a quick final bake!

While cha trung is traditionally steamed, I personally love this baked version using a water bath. It’s just as tender, but with a slightly firmer texture and a gorgeous finish that makes it feel extra special—without actually being complicated to make.

Why You’ll Like This Recipe

1. It’s surprisingly easy despite looking fancy
2. The water bath keeps the meatloaf moist and tender
3. You get a perfect balance of savory pork, shrimp, and umami flavors
4. The golden egg yolk topping makes it visually stunning
5. Great for meal prep and pairs with so many dishes

Ingredients and Substitutions

1. Mungbean thread noodles – Can substitute with glass noodles or vermicelli, just soften before using
2. Dried wood ear mushrooms – Substitute with shiitake mushrooms for a different texture if you must, but dried wood ear mushrooms are the traditional
3. Ground pork – Ground chicken or beef works, though pork gives the best flavor.
4. Shrimp – I highly recommend it for sweetness and texture; can swap with crab meat or just replace the amount with more ground meat if you don’t want to use any
5. Onion – Shallots can be used for a more traditional flavor
6. Garlic – Fresh is best, but garlic powder works in a pinch
7. Eggs – Essential for structure; no good substitute here
8. Oil – Any neutral oil works
9. Fish sauce – Adds depth; soy sauce can substitute but flavor will differ
10. Oyster sauce – You can also use mushroom sauce
11. Ground black pepper – White pepper works for a more traditional taste

What to Serve This With

1. Rice
2. Vietnamese broken rice (Com Tam)
3. Pickled vegetables (carrots and daikon)
4. Fresh cucumber slices
5. Vietnamese dipping fish sauce (nuoc cham)
6. A simple stir-fried greens side

Storage & Reheating

1. Store leftovers in an airtight container in the fridge for up to 4 days
2. Reheat in the microwave or steam gently to keep it moist
3. You can freeze slices for up to 1 month; thaw overnight before reheating

Frequently Asked Questions

1. Can I steam this instead of baking?
   Yes! Traditional chả trứng is steamed. Steam for about 40 minutes until set, then add the egg yolk topping and steam for another 5 minutes.
2. Why use a water bath?
   It prevents the meatloaf from drying out and keeps the texture silky and tender.
3. Do I have to add shrimp?
   No, but it adds a subtle sweetness and better texture.
4. Why is my meatloaf watery?
   It may need an extra cooking time
5. Can I make this ahead of time?
   Absolutely! It actually tastes even better the next day.

This baked Vietnamese egg meatloaf (chả trứng) is one of those dishes that looks impressive but is actually very approachable. I love how the water bath method gives you that soft, almost custardy texture, while the egg yolk topping adds that signature golden finish. If you’ve only had this at restaurants before, you’ll be pleasantly surprised at how doable it is at home—and how comforting it feels served with a simple plate of rice and veggies.