Best Vietnamese Steamed Pork Sausage

Finding authentic Vietnamese dishes to make at home can feel pretty overwhelming, especially when you’re looking at recipes that seem to have endless ingredients or techniques you’ve never tried before. Between tracking down specific ingredients at Asian markets and worrying about getting the flavors just right, it’s easy to feel stuck before you even start.

That’s why I love this Vietnamese steamed pork sausage recipe – it’s straightforward enough for any home cook to tackle, but still delivers those classic Vietnamese flavors we all crave. Plus, it’s the kind of dish that’s perfect for making ahead and reheating throughout the week.

What Kind of Ground Pork Should I Use?

For Vietnamese steamed pork sausage, you’ll want to pay attention to the fat content of your ground pork. Regular ground pork with about 20-30% fat content works best here, as the fat helps keep the sausage juicy and tender during steaming. If you’re grinding your own pork, choose cuts from the shoulder (also called Boston butt) rather than leaner cuts like tenderloin. You can ask your butcher to grind the meat fresh for you, which is often better than pre-packaged ground pork. Just make sure the meat is well-chilled when you’re ready to mix it with the other ingredients – this helps achieve the best texture in your finished sausage.

Options for Substitutions

This traditional Vietnamese sausage recipe can be adapted with some careful substitutions:

• Minced pork: Ground chicken or turkey can work here, though the texture won’t be quite as rich. If using these leaner meats, add 1 tablespoon of oil to maintain moisture.
• Potato starch: Cornstarch works just as well in equal amounts. You could also use tapioca starch, which is common in Asian cooking.
• Banana leaves: If you can’t find banana leaves, you can use parchment paper or aluminum foil. Just wrap the sausage mixture twice to prevent leaking. Note that you’ll miss out on the subtle flavor that banana leaves add.
• Fish sauce: While fish sauce gives the best authentic flavor, you can substitute with soy sauce plus a tiny pinch of anchovy paste. If using just soy sauce, reduce the amount to 1 tablespoon to avoid making it too salty.
• Sesame oil: Regular vegetable oil can work, but you’ll lose some of that nutty flavor. Try adding 1 tablespoon of toasted sesame seeds to make up for it.
• White pepper: Black pepper can be used instead, though it will be visible in the mixture and slightly change the flavor profile.

Watch Out for These Mistakes While Cooking

The texture of Vietnamese steamed pork sausage can quickly go wrong if you don’t keep the meat mixture cold throughout the preparation – warm meat paste will result in a dense, tough sausage instead of the desired springy texture.

A common mistake is skipping the crucial step of vigorously mixing the meat in one direction until it becomes sticky and paste-like, which typically takes about 5-7 minutes by hand or 3-4 minutes with a stand mixer.

When wrapping with banana leaves, make sure they’re properly cleaned and softened over heat to prevent tearing, and avoid wrapping the sausages too loosely as this can lead to water seeping in during steaming.

For the best results, maintain a steady medium heat while steaming (never let the water boil vigorously), and resist the urge to unwrap and check the sausages before the full cooking time is up – opening them too early can lead to uneven cooking and a compromised texture.

What to Serve With Vietnamese Steamed Pork Sausage?

These savory steamed pork sausages are perfect when served with a big bowl of steaming hot jasmine rice and fresh herbs like mint, cilantro, and Thai basil. For a traditional Vietnamese meal, serve them with nuoc cham (a tangy dipping sauce made with fish sauce, lime juice, and chilies) and some pickled vegetables like daikon and carrots on the side. You can also wrap the sausages in lettuce leaves with rice vermicelli noodles and cucumber slices for a fresh, light meal. If you’re hosting a bigger spread, add some stir-fried morning glory or water spinach to round out the meal with some greens.

Storage Instructions

Keep Fresh: Once cooked, these Vietnamese steamed pork sausages can stay good in the fridge for up to 3 days. Just wrap them in their banana leaves or transfer to an airtight container. They make great leftovers for quick meals during the week!

Freeze: You can freeze these sausages both cooked or uncooked. If uncooked, wrap the banana leaf parcels tightly in foil and freeze for up to 2 months. For cooked sausages, let them cool completely, then wrap individually and freeze for up to 3 months.

Prepare Ahead: Want to get ahead? You can prepare the sausage mixture and wrap it in banana leaves up to 24 hours before cooking. Just keep them in the fridge until you’re ready to steam. This actually helps the flavors develop even more!

Reheat: To warm up your cooked sausages, steam them for about 5-7 minutes or until heated through. You can also slice them and pan-fry them quickly for a different texture. Just avoid microwaving as it can make them tough.

Preparation Time	20-30 minutes
Cooking Time	45 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

• 1 pound minced pork
• 2 tablespoons potato starch
• 1 teaspoon sugar
• 1/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 2 tablespoons sesame oil
• 1 1/2 tablespoons fish sauce
• 1 teaspoon baking powder
• 1/2 teaspoon white pepper
• 3 tablespoons ice-cold water
• 4 medium banana leaves (approx. 9″ x 12″)
• 4 cotton kitchen twine pieces
• Handful of coarse salt (for seasoning boiling water)

Step 1: Prepare the Ground Pork and Seasoning Mix

Add the partially frozen ground pork to the stand mixer bowl fitted with a paddle attachment.

In a separate small mixing bowl, combine the potato starch, sugar, salt, garlic powder, sesame oil, fish sauce, baking powder, white pepper, and water.

Stir well to create a uniform seasoning mix.

Step 2: Mix the Pork and Seasoning

Once the ground pork in the mixer begins to break up into smaller pieces, slowly pour in the prepared seasoning mixture.

Allow the mixer to run on a medium speed and beat the meat mixture until long strands appear and the mixture lightens in color, which should take about 10-15 minutes.

Step 3: Prepare the Banana Leaves

Double up each banana leaf so that you have two leaves for wrapping each pork roll.

Divide the thoroughly mixed pork into two equal portions and place each portion onto the center of a doubled banana leaf.

Step 4: Shape and Roll the Pork Mixture

With your hands slightly wet to prevent sticking, mold each portion of pork into a short log shape.

Thump and knead the mixture a few times to eliminate air pockets.

Roll up the banana leaf tightly around the pork, tucking in the sides as you would when rolling a burrito.

Ensure there are no visible cracks by wrapping the second banana leaf around the first roll.

Secure each roll with two pieces of twine, tying them tightly.

Step 5: Cook the Pork Rolls

Place the pork rolls in a large pot and cover them with water, ensuring they are fully submerged.

Add a handful of coarse sea salt to the water.

Bring the pot to a boil and let it cook for 45 minutes, replenishing with additional water if necessary to keep the rolls submerged.

Step 6: Cool, Slice, and Serve

After cooking, carefully remove the pork rolls from the pot and transfer them to a plate to cool completely.

Once they have cooled, remove the banana leaves, slice the pork rolls into desired pieces, and serve.

Enjoy your beautifully seasoned pork wrapped in aromatic banana leaves!