Cha Dum, or Vietnamese steamed meatloaf, is a beloved dish known for its tender texture and savory flavor. Unlike its Western counterpart, Cha Dum boasts a unique lightness achieved through steaming, resulting in a moist and flavorful meatloaf that's far from dense. This traditional recipe, passed down through generations, combines ground pork with aromatic herbs, vegetables, and a delicate blend of spices, creating a symphony of tastes that will tantalize your taste buds. It's a versatile dish, perfect for a family meal or a special occasion.
The magic of Cha Dum lies in its simple yet masterful combination of ingredients and the gentle steaming process. This recipe guides you through each step, ensuring you achieve the perfect balance of flavors and a flawlessly cooked meatloaf. Ready to embark on a culinary journey and create this delectable Vietnamese classic? Let's begin with a detailed, step-by-step guide to making your own unforgettable Cha Dum.
Tools Needed
- Steamer
- Bowl
- Knife
- Gloves
Ingredients
- Lean ground pork: 500g
- Ground beef: 250g
- Pork liver: 250-300g
- Vermicelli: 50-60g
- Wood ear mushrooms: 15g (dry)
- Black mushrooms: null
- Beans/peas: 100g (canned)
- Carrots: 50g
- Fried garlic: 2 tablespoons
- Black pepper: 1 tablespoon
- Sugar: 2 teaspoons
- Seasoning powder: 3 teaspoons
- MSG (optional): 1/2 teaspoon
- Salt: 1/2 teaspoon
- Caul fat: null
- Ginger: null
- White wine: null
- Scallion oil: null
- Roasted peanuts: null
- Soy sauce: null
- Chili: null
Step-by-Step Instructions
Step 1. Prepare the Caul Fat and Meat Mixture
- Wash thoroughly with diluted salt water, removing any pig hairs or impurities. Soak in water with crushed ginger and white wine for 5-10 minutes, then wash again.
- Combine ground pork, ground beef, pork liver, vermicelli, wood ear mushrooms, black mushrooms, beans, carrots, fried garlic, black pepper, sugar, seasoning powder, MSG (optional), and salt. Mix well until evenly distributed.
Step 2. Assemble the Meatloaf
- Line a rice bowl with caul fat, ensuring it's not too tight or too loose.
- Press the meat mixture into the prepared bowl, ensuring it’s evenly distributed and the top surface is smooth. Cover the top with the remaining caul fat.
Step 3. Steam the Meatloaf
- Steam the meatloaf for 20-25 minutes (depending on size and fullness of bowl) at medium heat until cooked through.
Step 4. Serve and Enjoy
- Carefully remove the steamed meatloaf from the bowl. Invert onto a plate, and top with scallion oil and roasted peanuts. Serve warm with soy sauce and chili, and grilled rice paper or fried shrimp crackers.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use lean ground meat for a more flavorful meatloaf.
- If using beef, use half the amount of pork. Too much beef can make the meatloaf dry and dark in color.
- Don't over-steam the meatloaf, or the fat will melt.
- Serve warm for the best flavor and texture.
Nutrition
- N/A
FAQs
1. Can I use ground beef instead of pork for Cha Dum?
While traditionally made with pork, you can substitute ground beef or a combination of pork and beef. The flavor will be slightly different, but still delicious.
2. How do I know when the Cha Dum is cooked?
The Cha Dum is cooked when a toothpick inserted into the center comes out clean. The steaming time might vary depending on the size of your loaf; check after the minimum steaming time.
3. Can I make Cha Dum ahead of time?
Yes! Cha Dum is even better the next day. Allow it to cool completely, then store it in the refrigerator for up to 3 days. Reheat gently before serving.
With its tender texture, irresistible aroma, and delightful blend of flavors, Cha Dum is a true testament to the artistry of Vietnamese cuisine. This recipe provides a delicious and approachable way to experience a cherished family tradition. Enjoy the satisfying results of your culinary efforts and share this heartwarming dish with loved ones.