Lap xuong, the quintessential Vietnamese sausage, boasts a rich, savory flavor profile that's both intensely aromatic and deeply satisfying. This traditionally made sausage, often enjoyed during Tet celebrations and special occasions, is characterized by its slightly sweet and subtly spicy notes, a result of a carefully balanced blend of pork, fat, fish sauce, and an array of spices. Its firm texture and irresistible taste make it a beloved ingredient in countless Vietnamese dishes, from simple rice bowls to elaborate noodle soups. While traditionally a time-consuming process, we'll show you how to make this delicious sausage in a single day.
This recipe for fast homemade lap xuong offers a streamlined approach without compromising on authentic flavor. We'll guide you through each step, from preparing the perfect pork mixture to achieving the ideal texture and ensuring proper curing. Get ready to experience the deliciousness of homemade lap xuong – a rewarding culinary adventure that will elevate your Vietnamese cooking to new heights. Ready to embark on this flavorful journey? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Blender
- Meat grinder
- Pot
- Baking tray or oven
- Jar
- Collagen sausage casings or pig intestines
- Stuffing kit or plastic bottle
Ingredients
- Soft lean meat (pork thigh): 1 kg
- Pork fat (back fat, neck fat): 200 g
- Shallots: 50 g
- Garlic: 50 g
- Roasted peppercorns: 5 g
- Roasted anise stars: 5 g
- Sugar: 80 g
- Salt: 10 g
- Seasoning powder: 15 g
- Ground pepper: 5 g
- Mai Que Lo wine (rice wine): 80-100 ml
- Green pressure wine (star anise infused wine): 5 ml
- Pork lard for lard preparation: 300g
- Ginger
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Boil 300g of pork fat with ginger and a little salt until cooked. Then, soak in ice water to cool quickly. Once cool, cut into cubes and marinate with 70-80g of sugar. Dry in the sun for 1-2 days or in a 70°C oven for 4-5 hours until clear.
- Cut the lean meat into small pieces and grind in a blender.
- Prepare the sausage casings (Collagen casings or cleaned pig intestines).
Step 2. Mix and Marinate
- Mix the ground meat, ground fat, shallots, garlic, peppercorns, anise stars, sugar, salt, seasoning powder, ground pepper, Mai Que Lo wine, and green pressure wine in a bowl. Refrigerate for 15-30 minutes to marinate.
Step 3. Stuff, Rinse, and Dry
- Stuff the meat mixture into the sausage casings using a stuffing kit or plastic bottle. Poke small holes to release air and prevent bursting during cooking.
- Rinse the stuffed sausages with Mai Que Lo wine to disinfect and remove any lingering smells.
- Hang to dry in a well-ventilated area or bake in an oven at 70°C for 4-5 hours, ensuring airflow and poking holes for moisture release.
Step 4. Fry and Serve
- Once dried, fry in coconut water or cooking oil until golden brown.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Using pink Himalayan salt is optional but adds color and acts as a natural preservative (use within recommended dosage).
- The more fat and sugar used in lard preparation, the clearer and fattier the final lard will be.
- If grinding meat in batches, allow 30-45 seconds between batches to avoid overloading the grinder.
- If you don't have a meat grinder, you can ask a butcher to grind the meat for you.
Nutrition
- N/A
FAQs
1. Can I use a different type of pork for this recipe?
While a mix of lean and fatty pork is traditional and ideal, you can adjust the fat-to-lean ratio slightly. However, using significantly leaner pork might result in a drier sausage.
2. How long can I store homemade lap xuong?
Properly stored in the refrigerator, your homemade lap xuong will last for about 3-5 days. For longer storage, you can freeze it for up to 3 months.
Making delicious lap xuong at home is easier than you think! With this fast recipe, you can enjoy the rich flavors of authentic Vietnamese sausage without the traditional long wait. Now go forth and impress your friends and family with your homemade culinary masterpiece!