Vietnamese Sausage (Gio lua)

Vietnamese Sausage (Gio lua)

60 Minutes

40 Minutes

• 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

1. Cut meat in to thin slices and freeze for 2 hours.

2. Grind well and mix with prepared spice. Beat with electric mixer for about 10 minutes until well combined, let sit for about 20 minutes.

4. Stuff the mixture in to a round mold, press it down firmly to compact the mixture.

5. Remove it from the mold then wrap by banana leaves or cling film. Steam until cooked.

Served warm or cool with Banh ChungBanh Cuon, Xoi Vo or steamed rice

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