Giò Lụa (Vietnamese Pork Sausage)
Món truyền thống · Vietnamese
A classic Vietnamese steamed pork sausage, known for its smooth, dense texture and savory flavor. Made with pork, fish sauce, and pepper, it's a staple in Vietnamese cuisine.
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
- Pork shoulder500g
- Pork fat100g
- Fish sauce2 tbsp
- Sugar1 tsp
- Black pepper1 tsp
- Tapioca starch1 tbsp
- Water2 tbsp
- Banana leaves4-5 large
Các bước
- 1
Cut pork shoulder and pork fat into small pieces. Freeze them for about 30 minutes until firm but not frozen solid.
- 2
Process the pork and pork fat in a food processor until a smooth paste forms. Scrape down the sides as needed.
- 3
Add fish sauce, sugar, black pepper, tapioca starch, and water to the pork paste. Process again until well combined and the mixture becomes sticky and elastic.
- 4
Prepare banana leaves by wiping them clean and softening them over a flame or in hot water. Lay out a large leaf and place a smaller one on top. Shape into a log mold.
- 5
Spoon the pork mixture into the banana leaf mold, shaping it into a compact log. Wrap the leaf tightly around the filling, securing the ends like a candy wrapper.
- 6
Wrap the log again with another layer of banana leaves or aluminum foil for extra security.
- 7
Steam the sausage for about 45-60 minutes, or until firm and cooked through. You can check by inserting a skewer; it should come out clean.
- 8
Let the giò lụa cool completely before unwrapping and slicing. It can be served at room temperature or chilled.
