Chả trứng hấp thịt tiếng anh là gì năm 2024

Trứng hấp là một món ăn được làm từ trứng gà, được đánh bông với nước hoặc sữa, sau đó được hấp chín.

1.

Trứng hấp có thể ăn riêng hoặc ăn kèm với cơm, mì.

Steamed egg can be eaten on its own, or it can be served with rice or noodles.

2.

Trứng hấp có thể được thêm vào bánh cuốn để tăng thêm hương vị đậm đà hơn cho món ăn.

Steamed egg can be added to a Vietnamese steamed rice roll dish to bring richer flavour to it.

Cùng phân biệt egg, roe và caviar nha! Trứng của động vật nói chung (Egg) nói về tế bào sinh sản của sinh vật hoặc để nói về quả trứng có vỏ cứng được đẻ bởi động vật nhóm Chim. Ví dụ: + Many women choose to donate age at the age of 30. (Rất nhiều phụ nữ quyết định hiến trứng ở độ tuổi 30.) + The hen laid an egg in the nest. (Con gà mái đẻ một quả trứng trong tổ của nó.) Trứng của động vật dưới nước (như tôm, cá,...) (Roe) nói về tế bào sinh sản của các sinh vật dưới biển hoặc nói về trứng của những loài đó như 1 loại thức ăn. Ví dụ: + The salmon swim upstream to spawn and release their roe. (Loài cá hồi bơi đến thượng nguồn và đẻ trứng tại đó.) + The sushi chef prepared a dish of sashimi made with salmon roe. (Đầu bếp chế biến sushi chuẩn bị 1 đĩa sashimi được làm từ trứng cá hồi.) Trứng cá muối (Caviar) từ này ám chỉ một loại thức ăn là trứng của cá thuộc họ cá Tầm đã được muối. Ngoài ra, thỉnh thoảng caviar cũng được dùng để nói về trứng của cá hồi, cá trê, cá tầm thìa, cá chép hay cá thịt trắng, được muối như 1 loại thức ăn. Ví dụ: + The sturgeon caviar was the perfect way to celebrate a special occasion, and it made me feel like royalty. (Trứng cá tầm muối là một món hoàn hảo để ăn mừng dịp đặc biệt này, và thưởng thức nó làm tôi cảm thấy mình như người trong hoàng tộc vậy.) + Salmon caviar is a relatively affordable type of caviar, making it a popular choice for home cooks and restaurants alike. (Trứng cá hồi muối là một loại trứng muối giá bình dân, vì vậy nó thường được dùng bởi các đầu bếp tại gia hoặc nhà hàng.)

Ground pork, shrimp, carrots, glass noodles, eggs, wood ear mushrooms, and plenty of fish sauce, topped with a golden-yellow egg yolk mixture and steamed (or baked, or pressure-cooked) to perfection. This isn't your grandma's meatloaf. Well, I mean it is if your grandma's Vietnamese, in which case I really hope she approves of my recipe. Say xin chào bà! to her for me. Please don't make me say it myself. I'm sure I'll mispronounce something.

Seriously though, it's funny how the quintessential American-style meatloaf has come to represent the sum-total of meatloaf in the Western collective consciousness. Meatloaf, that hallmark of mid-20th century American cooking, is something that many of us in North America grew up with. Whether the word meatloaf evokes a feeling of pleasant nostalgia or uncomfortable nausea seems awfully dependent on the particular recipe your family used - or the skill of the cook responsible for it. I was never too fond of our family's particular iteration, though I can't say why; I was and still am a sucker for a homemade hamburger, which seems similar in so many respects. Regardless, when we take a step back from the US/Canadian-centric pop-culture perception of the iconic middle-class meatloaf, we can clearly see that a mixture of ground meat formed into a loaf and baked (etc.) isn't even close to being a North American (or even Western) specialty. Meatloaf is, in that sense, quite a bit like chicken soup or dumplings; a combination of ingredients so familiar and accessible, prepared so simply and memorably, that it's evolved independently and/or traveled seamlessly from culture to culture around the world. A quick glance at the Wikipedia entry for meatloaf lists 29 different international variations. You could start a blog just dedicated to meatloaf. Let me know if you do.

Unsurprisingly, the many loaves-o'-meat found around the globe vary a great deal based on local ingredients and culinary preferences. In Vietnam, the concept of meatloaf goes in a couple of different directions, though none of them are particularly similar to the Western baked dishes. This isn't terribly surprising as oven-based cooking is not historically common in East and Southeast Asia. The aforementioned Wikipedia article mentions giò in the section on Vietnam, but that's only part of the story and a little linguistically complicated. Giò (pronounced like 'jo' or 'zo', with a descending tone) is a slightly tricky word to translate exactly, but it basically means sausage or meat paste. You may be familiar with this word as part of chả giò - the Vietnamese word for spring rolls. Now wait a minute, I hear you say, a spring roll isn't meatloaf. Fair enough - but it does reveal some interesting overlap and culinary similarity. The chả part of chả giò basically means 'patty'(having evolved from the Chinese 鮓 - meaning minced, salted, preserved fish), so a spring roll is essentially a patty of sausage (or meat paste). I mean... we're playing a bit fast and loose with the idea of patty, but languages are fun that way. This recipe doesn't have the word giò in it, but it does have that tricky chả term. Chả trứng hấp translates to patty (of) egg steamed, which is nicely descriptive. Both of the words chả AND giò show up in one of the Vietnamese dishes that we can truly think of as a meatloaf. Giò lụa or chả lụa (the Northern and Southern Vietnamese terms respectively) is a steamed meatloaf or sausage made from a paste of pounded lean pork and spices wrapped in banana leaves (or aluminum foil). This tasty dish is sliced and served in soups, bánh mì, etc. Why am I telling you this? Because my research and linguistic wrangling made me realize that a) spring rolls are wrapped sausages, b) giò lụa (chả lụa) is clearly both meatloaf and sausage, and by extension c) all meatloaf is a essentially giant free-form or prismoidal sausage. I'm not sure what to do with this. I mean, what IS a sausage? For that matter, what ISN'T a sausage?!

Existential sausage crises aside, this recipe takes us out along a separate branch of the Vietnamese meatloaf family tree. Chả trứng hấp is, like chả lụa, a steamed meatloaf. It's got a lot more going on though, as it takes a more one-and-done sort of approach to meal-making. With added veggies, eggs, spices, and a mixture of pork and seafood, it's a more complex meatloaf that can easily anchor a meal. And honestly, in the weird and wild pantheon of meatloaves, I think chả trứng hấp deserves special recognition. Pork and shrimp (or crab - more on variations below) are incredible together, and all that fish sauce really amps up the tangy, rich, umami-bomb aspect of the meal. Eggs add flavour and hold things together wonderfully, and the golden egg-yolk topping adds a visual punch that leaves ketchup-topped Western meatloaves feeling a little Plain Jane. Am I body-shaming a meatloaf? Yeesh, too much to unpack there, let's keep going. But I think one of the best things about it is the textural element that comes into play courtesy of the wood ear mushrooms and mung bean noodles. Meatloaf isn't generally the most texturally exciting meal in the world, but this is decidedly different (and delicious).

Is this the best meatloaf in the world? Well I'm going to take the safe/conciliatory/cowardly route and say that there's room in my heart for all of the many regional variations. But if you invite me over to try something from your new meatloaf blog (to thank me for giving you the idea of course), I have to admit - I hope that you'll be serving this one.