Bánh mỳ đòn (Vietnamese Pork Sausage)
Ingredients
- 333.3 gGround pork (very cold)
- 2 tbspfish sauce
- 0.7 tbspWhite sugar
- 0.7 tspWhite pepper ground
- 1.3 tbspCorn starch
- 0.7 tspBaking powder
- 2 tbspMineral water (ice cold)
- 1.3 pcBanana leaves (cleaned and softened with heat)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 5 days in the refrigerator in its wrapper or 3 months in the freezer.
