Doi Huyet

Doi Huyet is a Vietnamese blood sausage

Pork, semi-fat500 g1.10 lb
Pork blood500 ml1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Lemon grass, chopped20 g2 Tbsp
Green onions30 g1 oz
Ngo om (rice paddy)20 g2 Tbsp
Cilantro, chopped20 g2 Tbsp
Fish sauce15 ml1 Tbsp
  1. Grind pork through 1/4” (6 mm) plate.
  2. Chop green onions, rice paddy and cilantro leaves.
  3. Mix everything together.
  4. Stuff into 36 mm hog casings, tie off into links 6” (15 cm) long.
  5. Cook in water at 80 C (176 F) for 35 minutes.
  6. Place in cold water for 10 minutes. Remove, dry briefly and refrigerate.
Ngo om (Limnophila aromatica) is a tropical flowering plant native to Southeast Asia, where it flourishes in hot temperatures and grows in flooded rice fields. The best substitute for ngo om is probably cumin.

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