Chả Cốm (Vietnamese Green Rice Sausage)
Món truyền thống · Vietnamese
A classic Vietnamese delicacy, Chả Cốm is a savory sausage made from young green rice flakes (cốm), pork, and aromatic seasonings. It's typically pan-fried or deep-fried until golden brown and served as an appetizer or side dish.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Young green rice flakes (cốm tươi)200g
- Ground pork300g
- Shallots, minced2 tbsp
- Garlic, minced1 tsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil2 tbsp
- Lard or pork fat (optional, for richness)1 tbsp
Các bước
- 1
If using dried cốm, rehydrate it according to package instructions. If using fresh cốm, gently rinse and drain.
- 2
In a bowl, combine ground pork, minced shallots, minced garlic, fish sauce, sugar, salt, and black pepper. Mix well until thoroughly combined.
- 3
Gently fold in the cốm into the pork mixture. Be careful not to overmix, as this can make the cốm mushy.
- 4
Shape the mixture into small, oval-shaped patties or logs, about 1-1.5 inches long.
- 5
Heat vegetable oil (and lard, if using) in a non-stick skillet over medium heat. Add the shaped chả cốm.
- 6
Pan-fry the chả cốm for about 5-7 minutes per side, or until golden brown and cooked through. Adjust heat to prevent burning.
- 7
Remove from skillet and drain on paper towels. Serve hot.
