Vietnamese Bologna

Name: Vietnamese Bologna
Prep time: 120 min
Total time: 120 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1½ pounds pork shoulder, deboned and cut into ½-inch cubes; ½ pound pork fatback, cut into ½-inch cubes; 5 ounces ice cubes; 4 tablespoons palm sugar, grated; 1½ teaspoons salt; 1½ teaspoons garlic powder; 1½ teaspoons black peppercorns, toasted; 1 tablespoon pink curing salt No. 1; 2 red Thai bird chiles, seeded and minced into a paste; 2 banana leaves, cut into 10- x 30-inch rectangles

Recipe GLPR2be9f8fc720dd0

Vietnamese

Sauce & Condiment

120 min

1735 cal

Servings: 2

Stovetop

SNAP eligible

A traditional Vietnamese pork sausage made with finely processed pork shoulder and fatback, infused with aromatic spices and mild heat from fresh Thai chiles. The mixture is wrapped in banana leaves and steamed until cooked through, creating a tender, flavorful charcuterie that can be sliced and served cold or at room temperature.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1½ pounds pork shoulder, deboned and cut into ½-inch cubes

½ pound pork fatback, cut into ½-inch cubes

5 ounces ice cubes

4 tablespoons palm sugar, grated

1½ teaspoons salt

1½ teaspoons garlic powder

1½ teaspoons black peppercorns, toasted

1 tablespoon pink curing salt No. 1

2 red Thai bird chiles, seeded and minced into a paste

2 banana leaves, cut into 10- x 30-inch rectangles

Directions

Place the diced pork shoulder and pork fatback in the freezer for at least 2 hours until thoroughly chilled, then transfer to a food processor.
Add the ice cubes to the food processor with the cold pork and fatback.
Pulse the processor until the pork mixture is finely ground and emulsified, scraping down the sides as needed. The mixture should have a smooth, paste-like consistency.
Toast the black peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant, then crush them coarsely.
Add the grated palm sugar, salt, garlic powder, crushed peppercorns, and pink curing salt to the processed pork mixture and fold gently until evenly combined.
Fold the minced Thai chile paste into the pork mixture until just combined, taking care not to overmix.
Divide the pork mixture in half. Place each portion in the center of a banana leaf rectangle and shape into a 2-inch-thick log along the length of the leaf.
Fold the banana leaf sides over the pork log to enclose it completely, then roll tightly from one end to create a sealed package. Secure with kitchen twine or toothpicks if needed.
Bring water to a boil in a large steamer pot. Place the banana leaf-wrapped packages seam-side down on the steamer rack.
Steam the packages for 45-60 minutes until the internal temperature reaches 160F when measured with a meat thermometer inserted into the center of each log.
Remove the packages from the steamer and allow to cool completely at room temperature, then refrigerate until chilled before unwrapping and slicing.

Comments

Grocery List Plus Editorial Staff3.75

Pink curing salt (sodium nitrite) requires a special trip to Harris Teeter's specialty meat counter or an Asian market in Charlotte; Food Lion and Walmart stock it inconsistently, and it is not a standard pantry item most households keep on hand. The stated 120 minutes omits the overnight curing step that the recipe almost certainly requires, making honest prep time closer to 24 hours plus active work. Cost per serving runs $8–$10 because pork fatback and shoulder are not budget cuts, and the yield of two servings from a full batch means significant waste unless you're doubling or tripling. This is a weekend project for someone with curing experience and the equipment (food processor or grinder) to emulsify the forcemeat; it's not a weeknight option, but it holds and slices beautifully cold, making it excellent for meal prep or a showpiece charcuterie addition.