Mix the ground meat, fish sauce, olive oil, cornstarch, sugar, and chili, if using, together. Mix well and freeze for 1 hour to marinate. Then pour into a mixer. Blend well until smooth.
Using a tablespoon, scoop out a spoonful of mixture and place on a small piece of plastic wrap. Roll to cover, shaping into a "hotdog" and twisting at the ends to close. Place plastic covered hot dog onto a small piece of foil, rolling again to cover the plastic completely. Tie the ends closed with kitchen string or cooking plastic wrap. Repeat until all the ground meat mixture is rolled.
Steam for 45 minutes
If making larger hotdogs, follow the same procedure but increase the steaming time to ensure the meat is completely cooked through.
Recipe courtesy of Crustacean, Los Angeles, CA