Steamed Crab and Egg Meatloaf (Chả Cua Trứng Hấp)
When you order a Cơm Tấm (Broken Rice) dish at a Vietnamese restaurant, one of the main components you’ll often find is a piece of Steamed Egg Meatloaf (Chả Trứng).
This recipe showcases that same classic Steamed Egg Meatloaf, elevated with the addition of crab meat. The result is a tender and flavourful Steamed Crab and Egg Meatloaf (Chả Cua Trứng Hấp), perfectly complemented by a bowl of steamed rice and a side of soy sauce for dipping.
Here are a few notes on my Steamed Crab and Egg Meatloaf recipe:
- I use crab meat from pre-cooked crab legs and claws. While this option may be more expensive, it greatly enhances the meatloaf’s flavour. If you don’t have enough of this fresh crab meat, you can also add canned crab meat.
- I highly recommend adding annatto oil (see my homemade recipe) to the egg yolk mixture, which is spread over the top of the meatloaf, to give it a more vibrant and appealing colour.
Q&As on Steamed Crab and Egg Meatloaf
1. Can I use canned crab meat instead of fresh crab meat?
Yes, you can use canned crab meat if fresh crab isn’t available. Using canned crab can save you time in the preparation process, as fresh crab meat may require cooking the crab and removing the meat, which can be time-consuming. If you opt for canned crab, choose one with larger chunks for better texture, and make sure to drain it well before adding it to the mixture. While fresh crab will offer a more delicate flavour, canned crab is a convenient and effective substitute.
2. Is the annatto oil necessary for the recipe?
Annatto oil (see my homemade recipe) is optional and mainly used to enhance the colour of the egg yolk layer. If you don’t have it, the recipe will still turn out well without it, but the final dish may not have the same vibrant appearance.
3. The recipe mentions ‘spicy crab paste.’ What is it and where do I find it?
Spicy crab paste is a savoury condiment made from crab, spices, and seasonings. It’s often used in Vietnamese cuisine to add depth and a rich, umami flavour. You can find it in most Asian markets, usually in the sauces or condiments section. This paste is commonly used in Bún Riêu (Vietnamese Crab and Tomato Soup), another popular dish. In this recipe, the spicy crab paste significantly enhances the flavour of the meatloaf, giving it a distinct taste that sets it apart from other similar meatloaf recipes.
4. How do I know when the meatloaf is fully cooked?
The meatloaf is fully cooked when it feels firm to the touch and a chopstick or toothpick inserted into the centre comes out clean. If it’s still a bit soft, steam for an additional 5-10 minutes and check again.
5. Can I make this recipe ahead of time?
Yes, you can prepare the Steamed Crab and Egg Meatloaf ahead of time. After steaming, let it cool completely, then store it in the fridge for up to 2 days. When ready to serve, reheat it by steaming again or warming it in the microwave.
6. How do you say “Steamed Crab and Egg Meatloaf” in Vietnamese, and how do you pronounce it?
In Vietnamese, “Steamed Crab and Egg Meatloaf” is called Chả Cua Trứng Hấp. It’s pronounced as cha (ʈ͡ʂa) koo-ah choong hap.
- Chả (meatloaf) sounds like “cha” with a short “a,” similar to the “ch” in “charm.”
- Cua (crab) is pronounced like “koo-ah.”
- Trứng (egg) is pronounced like “choong,” with a rising tone.
- Hấp (steamed) is pronounced “hap,” with a falling tone.
These tones are important in Vietnamese, as they can change the meaning of words.
Recipe for Steamed Crab and Egg Meatloaf (Chả Cua Trứng Hấp)
Equipment
- 1 steamer
Ingredients
- 250 grams ground pork
- 175 grams crab meat
- 5 grams dried wood ear mushrooms
- 15 grams dried bean vermicelli
- 35 grams shallots, finely chopped
- 2 tablespoons spicy crab paste
- 2 tablespoons corn starch
- 1 teaspoon annatto oil (for colouring) optional
- For seasoning: Salt, MSG (or chicken bouillon powder), ground black pepper
Instructions
- Prepare the Ingredients:Soak the dried wood ear mushrooms and dried bean vermicelli in water for about 20 minutes, or until they have softened. Once softened, drain the water and finely chop the wood ear mushrooms. Drain the bean vermicelli as well and cut them into 1 cm-long pieces.Crack 3 eggs into separate bowls, carefully separating the yolks from the whites. Beat the yolks in a small bowl until smooth, and add 1 teaspoon of annatto oil to enhance the colour (optional). Set aside the beaten egg yolks for later use and keep the egg whites for the meatloaf mixture.In a large mixing bowl, combine the ground pork, crab meat, wood ear mushrooms, vermicelli, shallots, 2 whole eggs, and the reserved egg whites from earlier. Mix everything together thoroughly, making sure all ingredients are well incorporated for an even texture.Season the mixture lightly with a pinch of salt, a small amount of MSG (or chicken bouillon powder), and some freshly ground black pepper. Add 2 tablespoons of spicy crab paste to enhance the flavour and mix again until fully combined. Finally, add 2 tablespoons of corn starch to bind the ingredients, ensuring a firmer texture, and stir everything together one last time.
- Cooking:Prepare a steamer by bringing the water to a boil, and meanwhile, grease a medium-sized heatproof bowl with a small amount of oil to prevent the mixture from sticking during steaming. Make sure to coat the entire surface of the bowl evenly.Pour the egg-pork-crab mixture into the greased bowl, ensuring it is evenly distributed and smooth on the top. Carefully place the bowl in the steamer, cover with a lid, and steam over high heat for approximately 30 minutes, or until the meatloaf is firm and a chopstick or toothpick inserted into the centre comes out clean.Once the meatloaf is cooked through, pour the beaten egg yolks evenly over the top of the meatloaf, ensuring full coverage. Use a brush to gently spread the egg yolk mixture, creating a smooth, uniform layer across the surface.Steam the meatloaf for an additional 8-10 minutes, or until the egg yolk layer is fully set and has a firm, glossy appearance.
- Serve:Remove the meatloaf from the steamer and let it cool slightly in the bowl. Once cooled, slice the meatloaf into portions. Your Steamed Crab and Egg Meatloaf is now ready to serve! Enjoy it with a bowl of steamed rice and a side of soy sauce for dipping to enhance the flavours.