Vietnamese Hot Dog
Recipe GLPR7e96ddb00a5bd2
A Vietnamese-style seasoned sausage made from ground meat mixed with fish sauce, chili powder, and aromatics, then steamed until tender. The mixture is shaped into cylindrical logs wrapped in foil and cooked to create a savory, slightly spicy dish that's naturally low-carb and full of Vietnamese flavor.
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Ingredients
1¼ pounds Ground chicken, turkey, pork, or beef
2 tablespoons Fish sauce
2 tablespoons Olive oil
2 teaspoons Cornstarch
1 teaspoon Sugar
1 teaspoon Chili powder
Directions
In a large bowl, combine the ground meat, fish sauce, olive oil, cornstarch, sugar, and chili powder. Mix thoroughly with your hands or a spoon until all ingredients are evenly distributed. Cover and refrigerate for at least 1 hour to allow the flavors to blend and the mixture to firm up.
Transfer the chilled meat mixture to a food processor and blend until the mixture reaches a smooth, uniform paste-like consistency.
Tear off pieces of plastic wrap, approximately 6 inches square. Using a tablespoon, scoop a portion of the meat mixture and place it in the center of a plastic wrap square. Roll the plastic wrap tightly around the mixture, shaping it into a cylinder resembling a small sausage, and twist the ends of the plastic wrap to seal it closed.
Wrap each plastic-covered cylinder in a piece of aluminum foil, rolling it tightly and twisting the foil ends to seal them completely. Tie each foil packet closed with kitchen string for extra security if desired.
Bring water to a boil in a large steamer pot. Arrange the foil packets on the steamer rack, ensuring they do not touch the boiling water directly. Cover and steam for 45 minutes until the meat is cooked through and reaches an internal temperature of 160°F for ground poultry or 160°F for ground pork or beef.
Carefully remove the foil packets from the steamer using tongs and allow them to cool for a few minutes. Unwrap the foil and plastic wrap, then serve the Vietnamese hot dogs warm as a main course.
