Vietnamese Steamed Meatloaf - Mam Chung Recipe (with Video)

1. Start by removing the bones and skin of the preserved mud fish.
2. Then mince using your knife until fine.
3. In a large mixing bowl, combine all ingredients: ground pork, minced garlic, minced shallots, sugar, minced mud fish, MSG, and egg whites.
4. Combine well.
5. In a large pot, add water and steamer basket.
6. Bring to the stove over high heat and wait for it to boil.
7. In the meantime, lightly spray small ceramic bowls that are oven-proof with cooking spray.
8. Add pork mixture.
9. Do not overflow the bowls - only add enough mixture to fill 3/4 full.
10. Steam the pork mixture in the ceramic bowls for 20 minutes with lid on over medium-high heat.
11. After 20 minutes, gently pour egg yolk mixture on the top of the meatloafs.
12. Add green onions, Thai peppers, and black pepper.
13. Close the lid and steam for an additional 5 mins.
14. Serve this hot with rice and cucumbers or veggies.