Steamed Minced Pork with Saltfish Recipe

(Thit Lon Xay Hap Voi Ca Muoi)

Ingredients : Serves 4

50 g

1 tablespoon

1 teaspoon

450 g

15 ml

Seasonings

1 tablespoon

15 ml

10 ml

1/2 teaspoon

15 ml

1

1 tablespoon

2 level tablespoons

Saltfish

Nuoc Mam sauce

Sugar

Lean pork, minced

Sesame oil

Minced spring onions (white part only)

Dark soy sauce

Rice wine or dry sherry

Sugar

Sesame oil

Egg, well beaten

Cornflour

Plain flour

Salt and freshly ground black pepper

• 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 roughly and put it in a mixing bowl with the Nuoc Mam sauce and sugar, stir and then set aside.

• Chop the minced pork until it is smooth. Scoop into a mixing bowl and add the spring onions, soy sauce, rice wine, sugar, salt and black pepper and sesame oil. Blend thoroughly. Add the beaten egg, a little of a time, mixing all the while.

• Sprinkle in the cornflour and plain flour, stirring them into the mixture until absolutely smooth. Divide into 16 portions.

• Squeeze the saltfish to remove excess moisture. Add 15ml sesame oil and mix thoroughly. Divide into 16 portions.

• 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 centre and fold the meat over it.

• Roll lightly into a ball. Make 16 balls.

• Steam the balls over a high heat for at least 15 minutes and transfer them to a serving dish with the meat juices. Delightful.