This Steam Pork Sausage is from the Vietnamese people. They have established themselves a few decades ago in many provinces in lower North-eastern Provinces in Thailand. Also in my town, there are some well known Vietnamese influenced Restaurants. This Steamed Pork Sausage had become well appreciated souvenir from this Province, Ubon Ratchatanee. This sausage is needed in many Vietnamese spring rolls, rice noodle soup and other dishes. In general, Thai people like to eat spicier than the Vietnamese people; therefore we use this pork sausage as the main ingredients of our spicy salad.
Ingredients
Serves 2
Notes
Steamed Pork Sausage
200 grams
Palm Sugar
2 tablespoon
Fish Sauce
2 tablespoon
Lime Juice
2.5 tablespoon
Karen Chili
2 tablespoon
Cut in small pieces
Fresh Tomato
1
Clean and sliced thin
Indian Onion
half the piece
Clean and cut in thin slices
Chinese Celery
half a cup
3 Clean and cut in 2 inch pieces, made about half a cup
Spring Onion
1/3 cup
Clean and cut in 2 inch pieces, made 1/3 cup
Some Coriander
optional
Clean and cut in small pieces
How to make:
Cut the Pork Sausage in half and then slice across made thin pieces, so that they can absorb the salad sauce well. If think the steamed pork sausage are not clean enough, you can steam them again and leave to cool.
Salad Sauce: add the palm sugar, fish sauce and lime juice in the mixing bowl. Use the spoon to help dissolving the palm sugar. When the sauce is well mixed add the cut pieces of chili.
Add the fresh ingredient into the bowl of steam pork sausage and top with spicy salad sauce.
Mix well and in the end add small pieces of Coriander. Serve with hot steamed Rice!
Note: I use Karen Chili because they are the spiciest and aromatic chili in my opinion. The Indian Onion as they labeled here taste a bit sweeter than the regular onion. Surely you can use any chili or onion that you like.
Thai Steamed Pork Sausage Salad – ยำหมูยอ
This Steam Pork Sausage is from the Vietnamese people. They have established themselves a few decades ago in many provinces in lower North-eastern Provinces in Thailand. Also in my town, there are some well known Vietnamese influenced Restaurants. This Steamed Pork Sausage had become well appreciated souvenir from this Province, Ubon Ratchatanee. This sausage is needed in many Vietnamese spring rolls, rice noodle soup and other dishes. In general, Thai people like to eat spicier than the Vietnamese people; therefore we use this pork sausage as the main ingredients of our spicy salad.
How to make:
Note: I use Karen Chili because they are the spiciest and aromatic chili in my opinion. The Indian Onion as they labeled here taste a bit sweeter than the regular onion. Surely you can use any chili or onion that you like.