Vietnamese pork paste/ uncooked Vietnamese steamed pork sausage is a dish that uses the main ingredients as pounded meat (cattle and poultry), mixed with a number of other ingredients, tightly wrapped and usually cooked by boiling or steaming. , popular in Vietnamese cuisine from North to South with many variations.
Ingredient
Meat: depending on the type of sausage, the meat used is different (beef, pork head, lean pork loin, chicken, etc.), but most of them must choose a good piece of meat, which must be very fresh. Even the meat is still warm when using ingredients that are just slaughtered cattle and poultry.
Fish sauce: choose good quality fish sauce.
Other ingredients and spices: eggs (with flower sausage), wood ear mushrooms (with head sausage), pepper (with beef sausage), shiitake mushrooms (chicken sausage), pork fat (beef sausage), pork skin (skin sausage) etc.
Banana leaves and bamboo strings for wrapping.
Perform
Except for the stir-fried sausage dish, which uses sliced meat that has been stir-fried, wrapped, and pressed, taking advantage of the ossein (gelatin and collagen) in the skin of the meat head as a binder.
Other types of sausages often use tenderloin meat from cattle (beef, pork) or poultry (chicken), pounded finely, mixed with a little high-quality fish sauce and, depending on the type of sausage, mixed with other ingredients and spices. then wrap it in banana leaves, tie it tightly with bamboo strings and boil or steam it.
In the past, meat used to make pork sausage was often chosen fresh from livestock and poultry that had just been slaughtered not too long ago. The meat is pounded manually with a pestle and stone mortar, evenly (not fast, not slow) until it is smooth and does not stick when lifting the pestle. Nowadays, pounding meat is done by machine, which is more effective and less labor-intensive.
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