Bánh mỳ đòn (Vietnamese Pork Sausage)

A pearly pink pork meat with a firm, bouncy texture that snaps when bitten. The potent aroma of fish sauce balances with the subtle heat of white pepper.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 262
• Protein: 15 g
• Carbs: 9 g
• Fat: 17 g

Ingredients

• 333.3 g Ground pork ( very cold )
• 2 tbsp fish sauce
• 0.7 tbsp White sugar
• 0.7 tsp White pepper ground
• 1.3 tbsp Corn starch
• 0.7 tsp Baking powder
• 2 tbsp Mineral water ( ice cold )
• 1.3 piece Banana leaves ( cleaned and softened with heat )

Instructions

1. Season the meat

   In a large mixing bowl, combine the ground pork with fish sauce, sugar, white pepper, and corn starch. Work the mass by hand to distribute the flavors evenly.

2. Chill the mixture

   Spread the meat in a dish and place it in the freezer for 30 minutes. The meat must be icy cold, almost frozen, to ensure a perfect emulsion without the fat separating.

3. Blend to emulsify

   Place the cold meat in a food processor. Add the baking powder and icy mineral water. Pulse until you get a smooth, sticky, and very fine paste, similar to a dense mousse.

4. Shape into a cylinder

   Place the paste on banana leaves (or high-heat plastic wrap). Roll tightly to form a regular cylinder. Tie the ends and the body of the roll to maintain constant pressure.

5. Steam the roll

   Place the roll in a steamer. Cook over medium heat for 45 to 50 minutes. When pressed with a finger, the roll should be firm and bouncy. Let it cool completely before slicing.

Chef's tips

• The secret lies in the temperature: if the meat warms up during blending, the texture will be grainy instead of elastic.
• Don't skip the baking powder; it provides that slightly airy and light quality to the meat.

Storage

Keeps for 5 days in the refrigerator in its wrapper or 3 months in the freezer.