How to Make: Authentic Cha Trung / Vietnamese Egg Meatloaf

When people think of cơm tấm, their minds usually jump to the smoky grilled pork chops (suon nuong), the crispy shredded pork skin (bi heo), or the perfect sunny-side-up egg. But quietly nestled next to those stars of the plate is chả trứng, the humble steamed egg meatloaf. It’s often dismissed as just a side component—something to fill space or add texture—but real ones know: cha trung is a star in its own right. It’s savory, tender, and packed with flavor. With its golden egg yolk top and meaty center, cha trung has all the makings of a dish that could shine on its own. And once you’ve had a good one—juicy, flavorful, and perfectly steamed—you’ll wonder why we ever treated it like an afterthought.

Cha trung, also known as chả trứng hấp, is a Vietnamese steamed egg meatloaf. It’s traditionally made with a mix of ground pork, glass noodles, wood ear mushrooms, and sometimes crab or shrimp to take it to the next level. Everything gets bound together with eggs and seasoned with fish sauce. Then, it’s steamed until just set before a final layer of beaten egg is poured on top for that signature golden topping. You’ll often find it sliced and served alongside other protein-rich toppings in com tam, Vietnam’s beloved broken rice plate. But make no mistake—cha trung has enough flavor and texture to hold its own.

🔔 Don't forget to LIKE, COMMENT, and SUBSCRIBE for more delicious recipes!

The printable recipe is on my blog:
https://feedthepudge.com/cha-trung-vi...

Join this channel to get access to perks:
   / @feedthepudge  

Shop my kitchen essentials here:
https://www.amazon.com/shop/feedthepudge

Follow my socials:
Instagram:   / feedthepudge  
TikTok:   / feedthepudge  
Pinterest:   / feedthepudge  
Facebook:   / feedthepudge  

Timestamps:
00:00 Intro
00:50 Prepping the Ingredients
02:26 Making the Cha Trung Mixture
03:53 Steaming the Cha Trung
05:23 Scallion Oil and Golden Topping
06:12 Final Touches
07:56 Plating

Watch next:
   • How to Make: Banh Mi Xiu Mai / Vietnamese ...  
   • How to Make: Bi Heo / Shredded Pork Skin  
   • How To Make: Ca Hoi Chien / Fried Salmon  
   • How to Make: Banh Uot / Vietnamese Rice No...  
   • How to Make: Korean Rolled Omelette / Gyer...  
   • How to Make: Cha Ca La Vong / Hanoi Turmer...