Vietnamese Sausage - Gio Lua

  • Preparation time: 60 minutes
  • Cook time: 40 minutes

A good sausage will be light pink with some small holes on the surface. It is usually divided into 4 – 8 pieces and served with good peppered fish sauce.

Vietnamese Sausage - Gio Lua Photo: @hopdanslewok

Detailed Instructions


  • 500gr meat (preferably pork shoulder)
  • 1 tbsp fish sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tbsp garlic powder
  • 2 tsp pepper
  • 1 tsp baking soda
  • 2 tbsp oil


Since silky lean pork sausage, beef sausage or chicken sausage has the similar method of processing meanwhile pig head sausage is a little bit different in ingredients, preparation and cooking method, it will be chosen to introduce today.

  • Cut meat in to thin slices and freeze for 2 hours.
  • Grind well and mix with prepared spice. Beat with electric mixer for about 10 minutes until well combined, let sit for about 20 minutes.
  • Stuff the mixture in to a round mold, press it down firmly to compact the mixture.

Remove it from the mold then wrap by banana leaves or cling film. Steam until cooked. Served warm or cool with Banh Chung, Banh Cuon, Xoi Vo or steamed rice.

Did you find this answer helpful?
Helpful (2) Not Helpful (0)

Conversations (0)
Join the conversation
Your comment...
Join the conversation
CANCEL Remaining: 1500
There are no comments. Add your comment to start the conversation.
read next
Óc trần lá ngải

Óc trần lá ngải

Óc trần lá ngải is listed among the most horror foods for foreign visitors in Vietnam.

Grilled beef wrapped in wild betel leaf

Grilled beef wrapped in wild betel leaf

Riding along the crowded streets of Saigon in the afternoon, people can often be attracted by a fragrant and spicy smell of seasoned grilled rolls of beef, stemming from moving-stalls blurred in the smoke from charcoal flame. This dish, wrapped up in wild betel leaf, has become a favorite snack of Vietnamese, particularly Saigonese, to serve with beer or wine.

Snakehead Congee

Snakehead Congee

Snakehead fish congee can appear as a normal dish of the commoners, but to those who first taste, that dish served in hotpot style is quite a surprise.