Looking for an old Vietnamese traditional sausage recipe

AlegreViajero · 2015-05-17T03:07:37+02:00

Discover a traditional Vietnamese sausage recipe that's hard to find, ideal for those interested in exploring Vietnamese cuisine and culture.

AlegreViajero Contributor

Member since 02 March 2014

AlegreViajeroContributor17 May 2015 01:07:37

185

There is in Vietnam a traditional sausage recipe. Like in France the Merguez, in Australia the Saveloy, in Mexico the Chorizo, in Germany the Bratwurst, etc. This sausage in not too well known or popular because Vietnamese are not big sausage maker. But it does exist, and is popular in some parts of Vietnam. Those who told me about it, however, have no idea of the recipe, what or how it is made. It is with pork, but for the rest...?

Some among you are married to a Vietnamese. It could be that with a little research we come to find this recipe. I would be very happy, because I want to produce it on a small scale.

Thanks for any help in finding this hard to find recipe.
PS: Google was of no help so far.

HD_pharm New member

Member since 12 March 2015

HD_pharmNew member17 May 2015 13:43:28

Hi Alergre Viajero,

The first thing comes to my mind is Lap-xuong sausage, which is very well known. But this is a Chinese style one. So I suppose that you mention another one. But unfortunately, there are several kinds of Viet traditional sausages made with pork. I cites here some (with their English name)
- ch岷� l峄 - Vietnamese steamed pork sausage (so classic and ubiquitous in Viet cuisine)
- ch岷� qu岷� - Vietnamese cinnamon pork sausage (a variation of 'ch岷� l峄' while the pork is roasted with cinnamon)
- nem chua - Vietnamese fermented pork roll (typical in Central and Southern regions)
- tr茅 - minced pork wrapped in guava and banana leaves (a Central speciality)
- d峄搃 heo - pork sausage using the natural casing derived from the pork intestinal tract, while the Northern prefer a stuffing with fresh uncoagulated blood and boiled the sausage (d峄搃 huy岷縯 - blood sausage), the Southern sausage is usually stuffed with ground pork then fried (d峄搃 chi锚n- deep-fried pork sausage)
The list is fairly long but not exhaustive (and really waters my mouth !!!)

Hope it is helpful for you somehow.

Regards,

AlegreViajero Contributor

Member since 02 March 2014

AlegreViajeroContributor17 May 2015 18:03:59

185

Thank you so much HD,

I think I'm getting somewhere with these info. I will double check with a friend.

Coach Athan Contributor

Member since 14 January 2015

Coach AthanContributor18 May 2015 04:59:51

149

Hey old friend!

How's the sausage business?

Need help?聽

AlegreViajero Contributor

Member since 02 March 2014

AlegreViajeroContributor18 May 2015 18:46:39

185

Hi HD,

Among other things, you wrote:

- d峄搃 heo - pork sausage using the natural casing derived from the pork intestinal tract, while the Northern prefer a stuffing with fresh uncoagulated blood and boiled the sausage (d峄搃 huy岷縯 - blood sausage), the Southern sausage is usually stuffed with ground pork then fried (d峄搃 chi锚n- deep-fried pork sausage)

I do remember now that I was told there was many parts of the pork used, like meat parts, liver, and some blood. All this was stuffed into a fresh, clean natural casing. This fresh sausage was then fried.

It looks like what you wrote is what I'm looking for. If you had a bit more details about the recipes (other ingredients, spices and herbs), it would be great.

Thanks a lot!

MarkinNam ViP

Member since 19 May 2013

MarkinNamViP20 May 2015 10:36:07

1028

聽聽聽ANDhttp://www.vietfoodrecipes.com/vietnamesefood/vietnameserecipes/how-to-make-vietnamese-pork-sausage-ch%E1%BA%A3-l%E1%BB%A5a you sausage sir,聽聽the pounding/ chopping will kill most, buy some instead

AlegreViajero Contributor

Member since 02 March 2014

AlegreViajeroContributor20 May 2015 11:13:09

185

Thanks so much for the advice, MarkinNam, but I will rather follow the advise of this 1st site:

芦禄

And this other one:

芦禄

And for all the others who gave me some information, thanks. From what I was given, I ended-up on a website base in Toronto, and many more:

I found more than I need. I now have to put all this together and make that Vietnamese Sausage. I do this by passion.

Thanks all!

HD_pharm New member

Member since 12 March 2015

HD_pharmNew member20 May 2015 17:43:26

Hi Alegre Viajero,

Good to know that you finally found what you are looking for.

And hats off to you for managing to decipher the Vietnamese pages !!!

I totally agree with you on homemade dishes.

Wish you all the best with your DIY 'd峄搃'

Cheers,