Recipe courtesy of Crustacean
Vietnamese Hot Dog
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- Level: Intermediate
- Total: 1 hr 1 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 434
- Total Fat
- 35 g
- Saturated Fat
- 12 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 25 g
- Cholesterol
- 101 mg
- Sodium
- 820 mg
- Level: Intermediate
- Total: 1 hr 1 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 434
- Total Fat
- 35 g
- Saturated Fat
- 12 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 25 g
- Cholesterol
- 101 mg
- Sodium
- 820 mg
Ingredients
Directions
- 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
Cook’s Note
If making larger hotdogs, follow the same procedure but increase the steaming time to ensure the meat is completely cooked through.
