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# Bánh Mì Chả Trứng
- URL: https://onesandwich.com/banh-mi-cha-trung/
- Published: 2026-05-16T16:06:44.000Z
- Updated: 2026-07-26T15:44:23.000Z
- Description: Bánh mì with chả trứng (steamed egg meatloaf); ground pork and egg steamed together, sliced.
- Author: Andrew Lekashman
- Tags: Vietnam, Submarine Sandwiches, Bánh Mì Trứng, #auto-imported

**🇻🇳 Vietnam** · Family: [Bánh Mì Trứng](https://onesandwich.com/tag/banh-mi-trung/) · Heat: Steamed · Bread: banh-mi-baguette · Proteins: pork, egg

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Ingredients

bánh mì baguette (rice-flour blend) · pork · egg · đồ chua (pickled daikon + carrot) · cucumber · cilantro · chili · mayonnaise

*Bánh Mì Chả Trứng* is the pork-roll family with egg folded into it. *Chả trứng* is ground pork seasoned and bound with beaten egg, then steamed together until it sets into a firm, sliceable loaf, often with a pale yellow cast and a slightly looser, more custardy crumb than the tight emulsion of *chả lụa*. The egg changes the eating: where the plain steamed roll is springy and rubbery-clean, this one is softer, richer, a touch eggy and savory, closer to a meatloaf than a sausage. Cut into slabs and laid into the constant *bánh mì* frame, the baguette with its thin crackling crust and airy crumb, the *đồ chua* of pickled carrot and daikon, cucumber, cilantro, chilli, and a rich spread, it sits among the heartier members of the roll family.

The craft is in the bind and the steam. The pork wants enough egg to hold and enrich the loaf but not so much that it scrambles or weeps when sliced; the mix has to be steamed gently and through, so it sets firm enough to cut into clean slabs without going dense or rubbery. A good *chả trứng* holds its shape on the knife, eats moist and tender, and reads as pork first with egg as the soft, savory undertone. A poor one is either wet and falling apart from too much egg and too little steam, or dry and crumbly from overcooking. The bread carries a small extra burden the plain roll does not impose: this loaf is moister and more fragile, so a good build slabs it thick enough to stay intact and lets the spread seal the crumb against it. Pâté or seasoned mayonnaise on both cut faces ties the rich egg-bound pork to the cool pickle, while the *đồ chua* and chilli cut through the heavier, fattier filling so the sandwich does not go leaden.

The variations sit in the meat-to-egg ratio and what rides along. A leaner, eggier mix eats almost like a savory custard; a meatier one reads closer to plain *chả lụa* with an egg note. Some stalls layer wood-ear mushroom or glass noodle into the loaf for texture; some pair it with *chả lụa* or pâté for a fuller build; some add a separate fried egg, which pushes it toward the breakfast register. A version built on a plain fried or omelette egg with no pork loaf is a different sandwich entirely, and that one carries enough of its own logic that it deserves its own article rather than being crowded in here.

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## More from this family

Other [Bánh Mì Trứng](https://onesandwich.com/tag/banh-mi-trung/) sandwiches in Vietnam:

- [Bánh Mì Chả Trứng Hấp](https://onesandwich.com/banh-mi-cha-trung-hap/)
- [Bánh Mì Ốp La Bơ](https://onesandwich.com/banh-mi-op-la-bo/)
- [Bánh Mì Ốp La Thịt Nguội](https://onesandwich.com/banh-mi-op-la-thit-nguoi/)
- [Bánh Mì Ốp La Xúc Xích](https://onesandwich.com/banh-mi-op-la-xuc-xich/)
- [Bánh Mì Ốp La](https://onesandwich.com/banh-mi-op-la/)
- [Bánh Mì Thịt Bằm Trứng](https://onesandwich.com/banh-mi-thit-bam-trung/)
- [Bánh Mì Thịt Kho Trứng](https://onesandwich.com/banh-mi-thit-kho-trung/)
- [Bánh Mì Trứng Bác](https://onesandwich.com/banh-mi-trung-bac/)

[See all Bánh Mì Trứng sandwiches →](https://onesandwich.com/tag/banh-mi-trung/)