Cha chien (Vietnamese sausage)2014-03-03
My mom used to make this sausage all the time while I was growing up. I’ve never thought of making it myself until recently when I rediscovered the joys of being in the kitchen again.
This sausage can be made with ground chicken or pork.
This sausage can be eaten in a banh mi, with rice, as a topping in a soup or with rice vermicelli and salad.
- 500g ground meat
- 2 stalks of spring onion, finely chopped
- 1 clove of garlic, peeled and chopped
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ginger powder
- 2 teaspoons baking powder
- 2 tablespoons oil
- 3 tablespoons cold water
- Freshly ground white pepper
Combine all ingredients in a food processor and processed until sticky, about 5 minutes
Wrap the meat in plastic wrap and place in the fridge overnight.
Remove the meat from the fridge and divide it into 4 portions. (Use a spoon that has been dipped in hot water.)
Fry the meat patties in 1 tablespoon oil on medium heat until cooked through.
Place on kitchen paper for the oil to be absorbed. Slice when cooled.