Sauces And Appetizers Recipes - Vietnamese Sausage

Ingredients

• 1 kg (2lb) boneless pork leg

• 1 1/2 tsp bicarbonate of soda

• 3 tsp sugar

• 1/3 cup fish sauce (nuoc mam)

• 2 spring onions, roughly chopped

• 1 clove garlic, sliced

• 2 tbsp corn-flour (cornstarch) or tapioca starch

• salt and black pepper

• banana leaves or aluminum foil

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Method:

1. Remove the pork fat in a thick slice and ser aside. Thinly slice the meat and cut into strips, place in a dish.

2. Mix the bicarbonate of soda, sugar and fish sauce together and pour over the pork, scatter on the spring onion and garlic, cover with plastic wrap and ser aside overnight to tenderize.

3. Discard the onion and garlic. In a heavy duty food processor or meat mincer (grinder) shop the meat to a very smooth paste, adding 1/2 cup water and corn-flour (cornstarch) or tapioca starch to bind it. Season with salt and pepper. Chop the reserved pork fat into very small cubes and fold into the mixture.

4. Brush 20 x 26 cm (8 x 12 inch) squares of banana leaves or aluminum foil with oil, place a large portion of the filling in the centre of two long ends together at the top and fold over and over until tightly dealing the roll of sausage, fold in the ends and tie firmly with string to preserve the shape.

5. Drop into gently simmering water and boil for about 45 minutes. Remove and leave to cool before slicing to serve.