by all counts we’ve had a good summer:
on a national level: one love
the heat this week has made us turn on the AC uh-gain
and made me secretly relieved for the inevitable return of autumn
which means i will be forced to hit the kitchen
and cook again
taking advantage of the bay’s haul
i grabbed a half pound container of crab
and made something comforting
something so easy
something that’ll ease me back into the comforting rhythms of the kitchen
chả trứng thịt hấp – vietnamese steamed egg meatloaf
*note: the way my dad sent me the recipe it was all a bunch of words with guesses on measurements. i’ve made this a few times and the measurements below are what i generally stick with. i use 5 ramekins (like, individual creme brulee dishes) and 1 double sized ramekin, as shown in the picture, so the steam time is slightly abbreviated and done in batches. using a bamboo steamer is ideal but i use a steamer insert in a regular big pot, which works perfectly for me. alternatively, you can do it bain marie style in the oven, 350F for same amount of time, just make sure you cover with foil.
1 lb lean ground pork
8 oz crab meat, i bought from Whole Foods, but in a typical vietnamese household they use canned with liquid drained & discarded
1-2 cups worth of vermicelli noodles that’s been softened by submerging it in hot water for 15 minutes, rough chopped
2 good sized pieces of black fungi, submerged in hot water and then julienned
3 stalks of scallions/green onions, diced
4 eggs, reserving 2 yolks
3 TBL fish sauce, we use red boat
2 TBL sugar
in a mixing bowl, mix the ground pork, eggs, fungi, vermicelli noodles, fish sauce and sugar. seriously it’s like meatloaf, don’t over do it but make sure everything is well incorporated.
gently fold in the crab meat. don’t break the lumps up tooooooo much, but you want it to be nice mash up.
in a heat proof bowl or dish, smear a smidge of oil along the bottom and along the sides.
put the meat mixture into the prepared bowl or dish and steam for about 20-25 minutes.
top with scattered chili and spread a layer over the surface of the bowl or dish and steam for an additional 2-3 minutes.
(this is just for looks) serve with white rice and cukes, or between bread, sandwich style…