Chả Trứng Hấp
Vietnamese Egg Terrine Recipe
Chả Trứng Hấp | Vietnamese Egg Terrine
Chả Trứng Hấp is a steamed egg terrine that is usually served with rice. It's usually cooked with ground pork, wood ear mushrooms, and mung bean noodles. The dish's iconic yellow top is made by brushing egg yolks on the top for the remaining five minutes of cooking.
Ingredients
Instructions
- Coat the 8" pie tin with 1 tbsp. of cooking oil
- Set aside 6 egg yolks to glaze the egg terrine towards the end of the cooking process.
- Rehydrate the mung bean noodles in ambient water for 15 minutes. Then drain the water.
- In a large mixing bowl, combine all the remaining ingredients in a large mixing.
- Thoroughly incorporate the mixture for 5 minutes with your hands.
- Pour the egg and meat mixture into the pie tin.
- Nestle the bamboo steamer into a large wide pot.
- Fill the pot halfway with water.
- Bring the pot to a boil on medium heat. And refill as needed.
- Place the egg terrine tin into the steamer.
- Steam for 40 minutes. Or when the internal temperature of the egg terrine reaches 160 ℉.
- Whisk the egg yolks that were reserved earlier.
- Use a pastry brush to glaze the egg terrine with the egg yolks
- Steam the egg terrine for another 5 minutes.
- Remove the egg terrine from the steamer and let it sit for 20 minutes before cutting into it.
- Serve with a side of rice, banh mi pickles and sriracha.
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
Explore My Work
Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:
GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.
Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.