Caribou Caul Fat Wrapped Sausages, Bò Nướng Mỡ Chài

Credit: Garret W Smith @dirtmyth

Traditional dishes such as Bò Nướng Mỡ Chài are passed on through story. The measurements are described as pinches or handfuls, and each family adds their own twist. Trying to write down the instructions from several aunties was an adventure in itself.

Traditionally a drinking food, the salty and fatty sausages wash down well with a crisp pale ale or pilsner. For a complete meal, serve it build-your-own lettuce wrap style with butter lettuce, pickled carrots, fresh cucumber, mint, and cilantro with the dipping sauce. Another way to enjoy these sausages is to wrap them in rice paper for salad rolls or place them on a bed of vermicelli noodles. The dipping sauce is mandatory!

Good to knows

Caul Fat

The caul fat isn't an essential part of this recipe. The meat mixture is versatile and can be used as patties or meatballs. I recommend reducing the salt amount if you choose not to use the caul fat.

Meat

If you can't find pig fat, use a 50/50 mix of ground pork and wild game. No exotic meats, no problem. Traditionally it’s made with ground beef. I recommend 1.5 pounds of lean ground beef.

Salt

There are three salty ingredients: salt, MSG, and Chinese chicken stock powder! Many Vietnamese recipes call for the trinity of sodium because it gives it a complex savoury flavour. I would encourage you to go easy on the salt. Fry up a piece of sausage, taste it, and add more salt if needed.

Print

With ImageWithout Image

Vietnamese Caribou Caul Fat Wrapped Sausages

Yield: 6-8

Author: Jenny Ly

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

Sasasuge

• 1 pound of ground caribou
• 1/2 pound of course grind pig fat
• 2 tablespoons minced lemongrass
• 1 tablespoon minced shallot
• 1 stalk green onion, minced
• 1 clove minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon 5-spice powder
• 1 teaspoon ground black pepper
• 1 teaspoon of Lee Kum Kee Chicken Bouillon powder
• 1 teaspoon msg
• 1 teaspoon salt (reduce salt if not using caul fat)
• 1/2 tablespoon sugar
• 1 pound pork caul fat
• Toppings: chopped peanuts, fried shallots and green onion oil (optional)

Nuoc Cham, Dipping Sauce (optional)

• 1/2 cup of warm water
• 2 tablespoons of sugar
• 3 tablespoon of lime juice
• 3 tablespoons of fish sauce
• 2 teaspoons of unseasoned rice vinegar
• 1 clove of minced garlic
• 1 Thai chili minced

Instructions

1. In a large bowl mix well all the ingredients listed under the Bò Nướng Mỡ Chài.
2. Roll meat mixture into thumb-sized torpedo-shaped sausages. The easier shape is a round ball using about 2 tablespoons of the mixture.
3. Wrap each sausage in caul fat by folding in the edges (left and right) and roll it forward. Make sure there is overlapping caul fat, and the ends are tucked in tightly because the caul fat will shrink during cooking. Cut the rolled sausage away from the main sheet of caul fat.
4. If you are making the dipping sauce, make it now, it needs 30 minutes to develop it's flavour
5. Traditionally it's done over a charcoal barbecue. The other option is to shallow fry in a cast iron with high temp oil. Take the sausages out as soon as they start to brown.
6. Top the plate of sausages with green onion oil, toasted peanuts, and fried shallots before serving for that extra crunch.

Did you make this recipe?

Tag @chasingfoodclub on instagram and hashtag it chasingfood

Happy Cooking!

Jenny