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Vietnamese pork sausage

Vietnamese pork sausage

Main dishes

A specialty from central Vietnam: pork and pig’s ear, mixed with grilled rice, garlic, and ginger, wrapped in leaves and aged for three days.

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Recipe from Memberofc1, AmieKim, Đức Anh and 4 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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Nem bì is a popular dish from central Vietnam, made with ground pork, toasted rice, garlic, and galangal. It is wrapped in leaves and lightly fermented, resulting in a sour and sweet flavor.

Ingredients and directions

  • Prep time40 min
  • Cook time40 min
  • Resting72 hr
  • Total73 hr 20 min
  • DifficultyMedium
  • Cooking methodfermentation

Ingredients

10 people
  • $0.75
  • $2.44
  • $2.78
  • $1.82
  • $1.98

Directions

  1. Boil the head and leg meat, then cut it into bite-sized pieces.
  2. Thoroughly mix the ears, head and leg meat, finely chopped ginger, and garlic. Season to your liking. ≈ 4 min
  3. Add the chili powder and sesame seeds, then mix well. ≈ 4 min
  4. Remove the gooseberry leaves, line the inside with banana leaves or straw, add the meat, and wrap tightly. Cover with banana leaves or straw and tie in bundles. ≈ 10 min
  5. Expect approximately 0.2 kg per package, and store them in a cool, dry place for 3 days and 2 nights. ≈ 3 min
  6. When ready to serve, open the packages and coarsely chop the meat using a baguette. ≈ 2 min
  7. Serve with rice cakes and fresh herbs to roll, with a sweet and sour fish sauce for dipping.
  8. The nem bì should have a slightly sour and sweet flavor, similar to nem. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 1 kg of pig ears
  • 1 kg of pork head and leg
  • 100 g of galangal
  • 100 g of garlic
  • 100 g of rice flour (finely ground, toasted rice)
  • 100 g of sesame
  • Guava leaves, banana leaves, or straw
  • fish sauce, sugar, powdered bouillon, pepper
  • rice cakes
  • lettuce, cucumber, fresh herbs

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