• Vietnam Food Safari

Traditional Vietnamese Recipe - Thịt Nhồi Sả Lồng Đèn (Lemongrass Lanterns stuffed with pork mince)

Thịt Nhồi Sả Lồng Đèn (Lemongrass Lanterns stuffed with pork mince)

Also known as a dish in Laos called Ua Si Khai

On a recent trip to the villages on the Northern border between Laos and Vietnam I was welcomed into a home and enjoyed these amazing lemongrass stalks stuffed with pork. I had never had eaten or seen them before in Vietnam. However Vietnam has many ethnic minority groups whose homelands have been divided by borders over the centuries. This dish is one of those you will not see unless your travelling in the border regions of Vietnam.



Ingredients

200g Pork Mince

2 Eggs

3 stalks of Spring onions

3 stalks Coriander

½ Carrot

2 Shallots

2 Garlic cloves

50g Wood ear Mushroom – soaked and minced finely

15 Lemongrass stalks

2 Tsp Fish sauce

2 Tsp Knorr seasoning powder

1 Tsp Salt

1 Tsp Sugar

2 Tsp Pepper


Instructions

Wash and finely chop spring onions, coriander, carrots, shallots and 1 stalk of lemongrass Add remaining seasonings and mix well.

Cut the lemongrass into 12cm lengths, and put it in the microwave for 30 seconds to soften so it's easy to cut.

Starting 1cm from the root end pierce through the stem and cut along the stem 5cm creating a Repeat this action 6-7 times so you have a stem with slit cuts from the root end stopping 6cm away from the other end. This is going to form the lantern shape and the bottom and a handle at the other end. Place the root end on the bench and press down holding the handle end, the stem will open up creating a lantern shape.

Take a heaped tablespoon of the pork mixture and press into the gap formed by the lantern shape. Repeat until all the mixture is used.

Once done, put it in the fridge for 3-4 hours to set.

Crack two eggs into a bowl and whisk to combine well.

In a large pot or deep fryer place oil and heat to 170.C

Dip each lemongrass stalk into the egg mixture and then place into the oil.

Take out a paper towel to absorb any excess oil.

Place on a serving plate and serve as a starter with spicy chili sauce to eat with.