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Vietnamese Egg Meatloaf // Broken Rice Series Pt. 1
Makes 1 lb Loaf Pan
Ingredients
1 lb ground pork
5 large eggs
1 tablespoon fish sauce
3 tablespoons sugar
1 tablespoon + 1tspn Kosher salt
2 teaspoons black pepper
1/2 teaspoons msg
1 tablespoon minced garlic
4 tablespoons minced shallots
1/2 cup Wood ear mushroom
1 package glass noodle
4.5 tablespoons corn starch
3 egg yolks
1 tablespoon Anatto oil
Instructions
1. Preheat your oven to 400 degrees Fahrenheit.
2. Begin by hydrating the shredded wood ear mushroom (black fungus) in cold water for 30 minutes. Once it's finished soaking, drain and transfer it to a cutting board. Mince the mushroom finely.
3. Next, hydrate the glass noodles with boiling water for 1 minute. Transfer them to a cutting board and mince them as well.
4. In a large bowl, mix together 5 large eggs, fish sauce, sugar, kosher salt, black pepper, MSG, minced garlic, shallots, chopped wood ear mushroom, glass noodles, and cornstarch.
5. Add the ground pork to the mixture and continue mixing until everything is well incorporated.
6. Line a 1 lb baking mold with parchment paper and transfer the pork mixture into the mold.
7. Place the mold in a baking tray, add boiling water, cover with foil, and bake for 45-50 minutes until the center is fully cooked.
8. Once it's done, whisk together the egg yolks with 1 tablespoon of annatto oil. Brush this mixture over the top of the loaf.
9. Put it back in the oven with the oven door slightly open to allow the yolk to cook for an additional 10 minutes.
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