Cha Trung Hap (Vietnamese Steamed Pork and Egg Loaf)
A soft, savoury steamed pork and egg loaf with glass noodles and wood ear mushrooms, served with rice and a dipping sauce.
Made with Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 mins
- LevelEasy
- Costabout £1.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the glass noodles and wood ear mushrooms in separate bowls of warm water for 15 minutes. Drain, snip the noodles into 3 cm lengths and finely chop the mushrooms.
15 min - 2
Mix the pork, three of the eggs, noodles, mushrooms, shallots, fish sauce, sugar and pepper in a bowl until well combined.
- 3
Pour into a lightly oiled heatproof dish that fits your steamer. Smooth the top.
- 4
Steam over simmering water with a lid on for 25 minutes, until the loaf is firm and a skewer comes out clean with no pink juices.
25 min - 5
Brush the top with the last beaten egg, scatter with spring onions and steam for 5 more minutes until set.
5 min - 6
Meanwhile cook the rice in 450 ml water with a lid for 12 minutes and rest for 10 minutes.
12 min - 7
Cut the loaf into wedges and serve with rice, cucumber and your ready made nuoc cham (see the base recipe) for dipping.
Tips
- Keep the water in the steamer at a gentle simmer. A hard boil makes the loaf rubbery and pitted.
- Check the middle is piping hot and no longer pink before serving.
- Sprinkling a little oil on the dish stops the loaf sticking.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Reheat slices in the microwave or steamer until steaming hot all the way through. Freezes for up to 2 months.
Questions
Can I bake this instead?
Yes. Cover the dish tightly with foil and bake at 180C for 40 minutes, then uncover for 10 minutes. A tray of hot water underneath keeps it moist.
Can I leave out the wood ear mushrooms?
Yes. Use finely chopped shiitake or chestnut mushrooms instead, though the texture will be softer.
Is it gluten free?
Yes, with gluten free fish sauce and mung bean glass noodles. It contains egg, so it is not egg free.
More made with nuoc cham (vietnamese dipping sauce)
Goi Du Du Tom (Green Papaya and Prawn Salad)
GFDFEFSticky Massaman Chicken Wings with Lime Dipping Sauce
GFDFEFHu Tieu Nam Vang (Southern Vietnamese Pork and Prawn Noodle Soup)
GFDFEFMuc Chien Gion (Vietnamese Crispy Squid with Lime)
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.