Every culture has a meatloaf or steamed egg dish. Vietnam has our steamed egg and pork meatloaf or chả trứng thịt hấp that most people will recognized as part of a very popular grilled pork chop dish at most restaurants. This dish is very easy to make and can be eaten alone or as part of grilled meat dish and salad. The steamed egg and pork meatloaf also refrigerates well so you can make one and pack it for lunch or dinner for the week. Ingredient: 6 eggs 1 lb. of ground pork 1 cup of minced woodear mushroom 1 cup of glass noodles cut into 3 inch segments (This is a clear vermicelli noodles and not the rice vermicelli noodles that most people are familiar with and can be found in most Asian supermarkets.) 1 cup of shredded carrots 1 and 1/2 teaspoons of fish sauce 1/2 cup of diced onion 1 tablespoon of chicken bouillon powder 1 teaspoon of ground pepper 1/2 teaspoon of salt 2 teaspoon of sugar olive oil Directions: Soak the glass …

Caramelized spare ribs are a stable for lunch or dinner at my parents’ house. We would eat it as part of a rice dish with fresh vegetables and a slice of egg and pork meatloaf (cơm sườn bì chả). These pork ribs are cooked quickly so the meat have a chewier texture than the American version where the meat falls off the bones. This dish is very easy to prepare and takes only 30 minutes to cook. Difficulty: Easy / Servings: 4 / Time: 30 minutes Ingredients: 3 lb. of pork ribs 1/2 cup + 2 tablespoons coconut soda (Coco Rico) 3 tablespoons of fish sauce 2 tablespoons of sugar 1 yellow onion, quartered 1/2 tablespoon of mushroom seasoning (if this is not available, use chicken bouillon powder or skip it) 10 cloves of minced garlic and 1 clove of crushed garlic Ground pepper Salt Scallion for garnish Olive oil for cooking Directions: Cut the spare ribs into approximately 2-3 inch segments. This is roughly 2-3 bones per segment. Marinate the ribs with 1 teaspoon of salt, 1/2 teaspoon of …