Steamed ground pork with saltfish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Saltfish |
| 1 | tablespoon | Nuoc Mam sauce |
| OR light soy sauce | ||
| 1 | teaspoon | Sugar |
| 1 | pounds | Lean pork -- ground |
| 1 | tablespoon | Sesame oil |
| 1 | teaspoon | Minced green onions -- white |
| Part only | ||
| 1 | tablespoon | Dark soy sauce |
| ½ | teaspoon | Sugar |
| Salt and freshly ground | ||
| Black pepper | ||
| 1 | tablespoon | Sesame oil |
| 1 | Egg -- well beaten | |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | All-purpose flour |
Directions
SEASONINGS
*(Thit Lon Xay Hap Voi Ca Muoi).
1. Soak the saltfish overnight, taking care to change the water at least once. Strip off the dark skin and discard. Shred the saltfish, rinse, and squeeze dry. Chop it roughlyand put it in a mixing bowl with the Nuoc Mam sauce and sugar, stir and then 2. Chop the ground pork until it is smooth. Scoop into a mixing bowl and add the green onions, soy sauce, rice wine, sugar, salt and black pepper, and sesame oil. Blend thoroughly. Add the beaten egg, a little at a time, mixing all the while. Sprinkl 3. Squeeze the saltfish to remove excess moisture. Add 1 tablespoon sesame oil and mix thoroughly.
Divide into 16 portions. 4. Grease your palms with oil and place one portion of meat in the palm of one hand. Flatten with the fingers of the other hand. Put a portion of saltfish in the center and fold the meat over it. Roll lightly into a ball. Make 16 balls. 5. Steam the balls over a high heat for at least 15 minutes and transfer them to a serving dish with the meat juices. Delightful.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books