4.7 from 23 votes

When people think of cơm tấm, their minds usually jump to the smoky grilled pork chops (suon nuong), the crispy shredded pork skin (bi heo), or the perfect sunny-side-up egg. But quietly nestled next to those stars of the plate is chả trứng, the humble steamed egg meatloaf. It’s often dismissed as just a side component—something to fill space or add texture—but real ones know: cha trung is a star in its own right. It’s savory, tender, and packed with flavor. With its golden egg yolk top and meaty center, cha trung has all the makings of a dish that could shine on its own. And once you’ve had a good one—juicy, flavorful, and perfectly steamed—you’ll wonder why we ever treated it like an afterthought.

What Is Cha Trung

Cha trung, also known as chả trứng hấp, is a Vietnamese steamed egg meatloaf. It’s traditionally made with a mix of ground pork, glass noodles, wood ear mushrooms, and sometimes crab or shrimp to take it to the next level. Everything gets bound together with eggs and seasoned with fish sauce. Then, it’s steamed until just set before a final layer of beaten egg is poured on top for that signature golden topping. You’ll often find it sliced and served alongside other protein-rich toppings in com tam, Vietnam’s beloved broken rice plate. But make no mistake—cha trung has enough flavor and texture to hold its own.

A Brief History of Cha Trung

Cha trung, like many Vietnamese dishes, is a reflection of resourcefulness and balance. It likely evolved as a way to stretch meat using pantry staples like noodles, eggs, and mushrooms—ingredients that could fill you up without relying on large quantities of pork. Over time, it became a staple in com tam offerings, particularly in southern Vietnam. Com tam itself began as a working-class meal, made from fractured rice grains that were once considered broken or inferior. But just like the rice it sits on, cha trung has proven that humble beginnings don’t mean humble flavor.

Different Cooking Options:

1. Steamer Basket (Traditional Method)

The most authentic way to cook cha trung is in a steamer basket. This gentle cooking method helps keep the meatloaf moist and prevents it from drying out. Place the mixture into a shallow dish or baking tray that fits your steamer and steam until it’s mostly set. Then, add the top layer of beaten egg and steam for a few more minutes until it turns a beautiful golden yellow. This method creates a silky, juicy texture that’s hard to beat.

2. Baking with a Water Bath (Oven Method)

Don’t have a steamer? No problem—you can still make delicious cha trung in the oven. The key is to mimic the steaming environment.
Place your cha trung mixture in a baking dish, then set that dish into a larger roasting pan filled with hot water—this is your water bath (or bain-marie). The steam from the water helps regulate the temperature and keeps the meatloaf from drying out. Without the water bath, the edges of your cha trung may cook too quickly, leading to a tougher texture and an uneven top. So, trust the process and let the steam work its magic.