Steamed Meatloaf with Anchovies

This is one of the excellent dishes that I used to like growing up in Vietnam. However, in Vietnam, this dish was prepared with fermented fish, which has a very strong smell and saltier flavor. I do not think most Westerners friends would enjoy it. This dish is one of the popular dishes served in my family’s restaurant. We used anchovies in the can to substitute for the fermented fish, and it was welcomed and very much enjoyed by our customers. This dish is also a quick fix diner with most of the ingredients already in the pantry.

Ingredients:
9 oz ground chicken or pork
1oz of dry cellophane noodle
1 or two  dry fungus, 2 oz after soaking
1/2 cup finely chopped white onions
1 can anchovies fillet in olive oil, minced
2 cloves garlic minced
1 shallot, minced
2 green onions, chopped
1 tsp salt
1 tbsp soy sauce
1 tsp sugar
1/4 tsp black pepper
1/2 tsp cayenne pepper
4 eggs and one egg white
1 egg yolk


Directions:
Soak the cellophane noodles in water and the dry fungus for 20 minutes. Drained and coarsely chopped the noodle. Remove the mushrooms and finely chopped the mushrooms.
In a steam bowl, combine the chicken, noodles, mushrooms, garlic, shallot, anchovies, white onion. Break the eggs into the meat mixture and reserve the yolk for later use. Seasoning with salt, pepper, sugar, soy sauce, cayenne. Pack the mixture well in a steam bowl;Top the meat mixture with green onion. Place a heatproof steam bowl in a steamer over the boiling water. Cover and steam over high heat for about 30 minutes. Beat egg yolk and brush over the surface of the meat loaf. steam uncover for another 5 to 7 minutes. or until the juices run clear when pierced with a chopped stick.
Serve with rice and Vietnamese dipping sauce