Chả Bò Đà Nẵng (Classic Vietnamese Beef Sausage)
Món truyền thống · Vietnamese
A traditional and authentic Chả Bò Đà Nẵng, a savory and aromatic steamed beef sausage originating from Da Nang, Vietnam. It features a smooth, firm texture and a delicate, slightly sweet flavor profile, often served sliced with Vietnamese dipping sauce and fresh herbs.
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
- Beef shank, lean500g
- Tapioca starch100g
- Fish sauce3 tbsp
- Sugar1 tbsp
- Garlic, minced2 cloves
- Black pepper, ground1 tsp
- Salt1 tsp
- Banana leaves or plastic wrapfor wrapping
Các bước
- 1
Finely grind the beef shank until it forms a paste. You can use a food processor or a meat grinder.
- 2
In a large bowl, combine the ground beef paste with tapioca starch, fish sauce, sugar, minced garlic, black pepper, and salt. Mix thoroughly until well combined and the mixture is sticky.
- 3
Prepare the banana leaves by wiping them clean and softening them over a flame or in hot water. If using plastic wrap, ensure it's heat-resistant.
- 4
Shape the mixture into a log or cylinder by wrapping it tightly in banana leaves or plastic wrap. Ensure it's sealed securely to prevent water from entering during steaming.
- 5
Steam the sausage for about 60-75 minutes, or until firm and cooked through. The internal temperature should reach 160°F (71°C).
- 6
Let the Chả Bò cool completely before unwrapping and slicing.
- 7
Serve sliced, typically with Vietnamese dipping sauce (nuoc cham) and fresh herbs.
